Sous Chef

Why this role:

The Sous Chef is a key back-of-house leader responsible for translating culinary standards into consistent daily execution. This role is ideal for an experienced kitchen leader who thrives in a fast-paced environment, leads by example, and is ready to take ownership of service flow, food safety, and team leadership while continuing to grow within a fine-dining kitchen.

Job Summary:

Under the direction of the Executive Chef, the Sous Chef serves as the primary back-of-house shift leader, responsible for setting the tone, pace, and execution standards in the kitchen. This role oversees opening and closing procedures, leads pre-shift meetings, and ensures food safety, quality control, and operational readiness throughout service.

When leading the back-of-house team, the Sous Chef is responsible for service execution, labor oversight, nightly reporting, and clear communication with the Executive Chef and Front-of-House leadership. The Sous Chef is expected to be fully proficient across all kitchen stations and capable of stepping into any role as needed to support service success.

Key Responsibilities:

Kitchen leadership & Service Execution:

• Lead back-of-house teams during service, setting expectations for professionalism, urgency, and quality.
• Expedite food orders during service to manage ticket times, maintain quality standards, and coordinate communication with front-of-house leadership.
• Ensure all food leaving the kitchen meets presentation, timing, and quality expectations.
• Lead pre-shift meetings and communicate daily priorities and service notes.

Operations, Prep & Inventory:

• Conduct opening procedures, including receiving products, checking invoices, and completing temperature logs.
• Conduct closing procedures, including overseeing line breakdown, equipment shutdown, invoicing, prep lists, and employee checkouts.
• Manage labor during shifts, including overseeing breaks and supporting labor cuts as directed.
• Assist with labor scheduling, budgeting, and inventory counts, including food and dry goods.
• Ensure prep is completed accurately and to company standards, including par adjustments and quality control checks.
• Assist with order scheduling, par adjustments, and troubleshooting supply chain or vendor issues.

Food Safety, Sanitation & Compliance:

• Enforce hygiene, sanitation, and food safety protocols to the highest standard.
• Uphold FIFO procedures, labeling and open-date requirements, protein handling, and cooling/reheating logs.
• Promote and enforce safe work practices and maintain BOH safety standards.
• Report incidents, potential hazards, and operational inconsistencies promptly.

Training & Team Development:

• Train new hires on assigned stations and reinforce proper techniques and standards.
• Assist with interviewing, selecting, onboarding, and training kitchen staff as directed.
• Foster teamwork, accountability, and a respectful kitchen culture.
• Be available and willing to cover any station as needed.

Qualifications:

• High school diploma, GED, or equivalent preferred.
• Must be fully trained and capable of performing any back-of-house position.
• Strong organizational skills with the ability to multitask and manage details in a fast-paced environment.
• Demonstrated leadership ability and sound decision-making under pressure.
• Ability to build and maintain positive working relationships while maintaining professionalism and confidentiality.
• Availability to work evenings, weekends, holidays, and special events.
• Strong verbal and written communication skills in English; bilingual English/Spanish preferred.
• Knowledge of industry standards and health and safety regulations.
• Current Manager Food Handler certification required

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing up to 45 pounds without assistance, and frequently lift and bend from the waist.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting.
• Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Requires manual ability to use, carry, and operate all necessary equipment.

Qualifications:

• High School diploma, GED, or equivalent preferred
• Must be fully trained and capable of performing any back of house position.
• Strong organizational skills with the ability to multitask and manage details in a fast-paced environment.
• Demonstrated leadership ability and sound decision-making under pressure.
• Ability to build and maintain positive working relationships while maintaining professionalism and confidentiality.
• Availability to work overtime, evenings, weekends, holidays, and special events.
• Strong verbal and written communication skills in English; bilingual English/Spanish preferred.
• Knowledge of industry standards and health and safety regulations.
• Current Manager Food Handler certification required 

Benefits & Perks:

As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and work-life balance. Benefits include:

• Medical Insurance
• Dental Insurance
• Vision insurance
• Paid Time Off (PTO)
• Life insurance
• Opportunities for professional growth and development

Benefits eligibility and details may vary by position and location.