Senior Sous Chef

Position Summary

   The Senior Sous Chef supports the Chef de Cuisine in overseeing daily kitchen operations and is a key member of the leadership team, responsible for driving performance, consistency, and team development while upholding the restaurant’s standards and vision.

   This role includes ownership of quality control, training and developing kitchen managers and hourly team members, managing food and labor costs, and supporting hiring and disciplinary processes.

   The ideal candidate is highly organized, communicates clearly and effectively, and leads with accountability and composure in a fast-paced environment, fostering strong collaboration between kitchen and dining room teams to ensure a consistent guest experience.

Reports To: Chef de Cuisine

Job Specific Responsibilities

• Lead and develop Sous Chefs and Junior Sous Chefs, ensuring alignment in leadership, standards, and execution
• Oversee systems and structure across the kitchen, ensuring consistency in prep organization, station readiness, and communication
• Drive performance and accountability across the team through coaching, feedback, and performance management
• Uphold consistency and excellence in all culinary output, including recipe execution, quality control, and plating standards
• Manage labor and staffing strategy, partnering with the Chef de Cuisine on hiring and disciplinary actions
• Maintain financial performance through oversight of food cost, inventory, ordering, and waste
• Ensure full compliance with health, safety, and sanitation standards, while maintaining kitchen facilities and equipment
• Lead and take ownership off the kitchen when the Chef de Cuisine is not present.

Team Leadership + Development

• Provide direct leadership, mentorship, and development for Sous Chefs and Junior Sous Chefs, supporting their growth in leadership, decision-making, and operational ownership
  • Act as the primary supervisor for line cooks, commis, and externs, offering consistent coaching, feedback, and skills training
  • Foster a culture of accountability, professionalism, and continuous improvement across all kitchen roles
  • Support hiring efforts, including interviewing and recruiting new team members to build a strong, sustainable team
  • Partner with the Chef de Cuisine to identify high-potential team members and create clear development paths

 Service & Guest Experience

• Maintain ownership of quality and consistency during service, ensuring every dish meets the restaurant’s standards
  • Work closely with dining room leadership to ensure a seamless, coordinated guest experience
  • Lead service with a calm, focused presence, guiding the team through high-pressure moments with clarity and control
• Ensure food leaves the kitchen at a steady and coordinated pace

Operations

• Ensure all walk-in coolers and dry storage areas are clean, organized, and compliant with HACCP and company standards
  • Oversee and maintain HACCP documentation with accuracy and consistency
  • Partner with the Chef de Cuisine and porter team to ensure proper maintenance of equipment and facilities
  • Support menu development through recipe testing, documentation, and costing
  • Contribute to the evolution of dishes and techniques in alignment with the restaurant’s vision
  • Assist in managing inventory, ordering, and cost control

Qualifications

• 3+ years of management experience required
• Proven ability to lead large teams (50+ staff) in a fast-paced setting
• Demonstrated ability to lead, mentor, and develop junior managers and emerging leaders
  • Advanced knife skills and strong technical culinary foundation
  • Ability to read, interpret, and execute recipes and standards with precision
  • Strong communication and interpersonal skills
  • Proficiency in Microsoft Office and Outlook
  • Highly organized with the ability to manage multiple priorities
  • Adaptable and decisive in a fast-paced environment
  • Ability to lift up to 50 lbs. and stand for extended periods

Salary: $90,000

 This job description is not intended to be an exhaustive list of all responsibilities. Duties and responsibilities may change or be assigned as needed.