Sous Chef

The Sous Chef supports in executing our culinary vision through daily leadership of savory kitchen operations, production, and team development. This role serves as the operational bridge between leadership and line-level execution, ensuring consistency, quality, and efficiency across the hot line, prep, and dish areas.

The Sous Chef is a hands-on leader who models professionalism, discipline, and craftsmanship while helping maintain a smooth and organized kitchen. This position plays a key role in training team members, maintaining standards, and supporting service readiness while contributing to a collaborative, hospitality-forward kitchen culture.

• Support daily kitchen operations across savory production, prep, and dish areas.
• Lead service execution and ensure timely, consistent, and high-quality food output.
• Assist with staff training and cross-training to build team versatility and strengthen kitchen operations.
• Help maintain proper mise en place systems and uphold recipe consistency and execution standards.
• Monitor cleanliness, organization, and adherence to health and safety standards.
• Support ordering, inventory management, and proper product rotation.
• Assist in minimizing waste through thoughtful production and storage practices.
• Provide leadership on the floor by coaching team members and reinforcing accountability.
• Ensure stations remain stocked, prepared, and service-ready.
• Receive and inspect product deliveries to confirm quality and accuracy.
• Assist in implementing systems that support efficiency across stations and prep lines.
• Work closely with the kitchen staff to ensure smooth service flow and team alignment.
• Promote a culture of teamwork, professionalism, and pride in execution.
• Support menu rollouts, specials execution, and operational initiatives as needed.
• This role may evolve as the business grows; additional duties may be assigned.

• Provides day-to-day guidance, support, and coaching to line cooks, prep staff, and dish team.
• Supports performance feedback and skill development in collaboration with the management team.
• Helps maintain accountability for cleanliness, safety, and food handling standards.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

Culinary degree preferred, or equivalent professional kitchen experience.

• 3–5 years of experience in professional savory kitchen environments.
• Strong understanding of kitchen workflows and service execution.
• Ability to lead by example and remain calm under pressure.
• Demonstrated ability to train and mentor team members.
• Strong organizational and communication skills.
• Comfort supporting inventory and ordering systems.
• ServSafe certification required.
• Experience in high-volume or fast-casual café environments preferred.

This position operates in a fast-paced savory kitchen environment requiring active participation in food production and service support. The role involves working across hot and cold environments, including stoves, refrigeration, and storage areas. Work schedules may include early mornings, evenings, weekends, and holidays.

• Standing and walking for extended periods.
• Frequent bending, reaching, lifting, and carrying items up to 30 pounds regularly and up to 50 pounds occasionally.
• Handling hot and cold equipment and food items safely.
• Working in a dynamic and fast-paced kitchen environment with varying temperatures and noise levels.

This job description reflects the current scope of responsibilities and is not intended to be a comprehensive listing of all duties. Responsibilities may change at any time based on business needs, concept growth, or operational priorities.