Sous Chef

Rolo’s Sous Chef will execute the vision of the Rolo’s Chef/partners and CDC and work with them to develop and realize a production program which consists of, but is not limited to, breads, pastas, desserts, and other pantry items. The Sous Chef will also uphold Rolo’s culture, achieving culinary excellence, financial success, compliance to policy, and team safety and wellbeing

Reports to: Executive Management

Direct Reports: Line Cooks, Prep Cooks, Porters

Key Relationships: FOH and BOH management, Line Cooks, Prep Cooks, Porters

FLSA Classification: Exempt

Tip Eligible: No

Responsibilities

Operations

• Open and/or close the restaurant according to Rolo’s standards
• Assist in overseeing daily kitchen operations including prep, service, expediting, station organization, and cleanliness
• Maintain consistent food quality, organization, and execution during all services
• Support BOH systems and workflows that allow the restaurant to operate efficiently
• Help manage ordering, inventory, prep organization, and product rotation
• Maintain awareness of labor, sales, and food cost goals while supporting operational needs
• Work collaboratively with FOH and BOH management to ensure smooth communication and service execution
• Demonstrate flexibility in schedule and responsibilities based on the needs of the business

Leadership & Team Development

• Lead by example through consistency, professionalism, urgency, and attention to detail
• Help create a positive, accountable, and respectful kitchen culture
• Train and mentor cooks through direct coaching, communication, and daily feedback
• Support the growth and development of the BOH team through hands-on leadership
• Maintain clear and calm communication during high-pressure service periods
• Assist in upholding performance standards and accountability across the kitchen team
• Support recruiting, onboarding, and continued training of BOH staff as needed

Food Quality & Standards

• Ensure all food leaving the kitchen meets Rolo’s standards for quality, consistency, timing, and presentation
• Maintain organized prep systems and ensure recipes and station standards are followed consistently
• Help oversee station setup and breakdown in accordance with DOH and restaurant standards
• Maintain strong working knowledge of all menu items, ingredients, and cooking techniques
• Communicate menu changes, prep updates, and operational needs clearly to both BOH and FOH teams

Compliance & Safety

• Maintain compliance with all NYC Department of Health standards and kitchen sanitation practices
• Ensure safe food handling, storage, labeling, and cleanliness throughout the kitchen
• Help maintain a safe and professional work environment for all staff
• Uphold company policies, procedures, and standards consistently 

Qualifications:

3+ years of restaurant experience in an upscale restaurant

Professionally trained in bread and pastry production

Maintains knowledge of contemporary cooking and dining though reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in continued education

Excellent prep and line cooking knowledge and execution while maintaining cleanliness

Knife skills, fundamental butchery, and knowledge of contemporary cooking equipment

Multi-tasking, problem solving, critical thinking and receiving delegation

Takes initiative and follows through

Ability to work nights, weekends and holidays, and variable schedule per the needs of the business

Fluent in in both written and spoken English

Excellent verbal and written communication skills

Demonstrates attention to detail

Open to cross-training of other stations        

Understanding of Microsoft Office Suite (Excel, Word, Outlook, Power Point)

Education:

Preferred Bachelor’s Degree or Certification in Hospitality-related field or equivalent expertise gained from time on the job

Holds NY Department of Health & Mental Hygiene Food Protection Certificate

Holds ServSafe Certification

Physical:

Ability to stand for extended periods of time

Ability to bend/climb stairs as necessary

Ability to lift/push 50+ lbs.

Meets grooming standards as outlined by employee guidelines

Ability to withstand fluctuations in temperature within work environment

Ability to perform essential job responsibilities and maintain professionalism under pressure