The Sous Chef is responsible for assisting in the planning, preparation, and execution of food service operations in a high-volume restaurant environment. This role includes training, mentoring, and providing daily oversight to back-of-house team members while supporting overall kitchen leadership and operational standards focused on quality ingredients, precise cooking techniques, and exceptional plate presentation.

Primary Duties and Responsibilities

• Promote superior guest service at all times
• Support a positive and professional kitchen culture aligned with company values
• Partner with the Executive Chef to develop and execute menus that highlight quality ingredients, seasonal accompaniments, and the restaurant's culinary direction
• Conduct daily line checks to ensure food quality, consistency, proper temperatures, and compliance with health standards
• Ensure hygiene and food safety standards are followed throughout all stages of food preparation
• Maintain kitchen equipment in proper working condition and report issues as needed
• Communicate and delegate daily production schedules, including quantities and prep assignments
• Ensure adherence to food quality, preparation standards, recipes, and presentation guidelines
• Train and coach kitchen staff to deliver high-quality results efficiently while maximizing resources and minimizing waste
• Enforce company policies and procedures consistently among team members
• Monitor labor to ensure operational efficiency and adjust staffing based on business volume
• Assist with inventory management, ordering, waste reduction, and cost control initiatives
• Address and resolve kitchen-related issues or emergencies promptly and professionally
• Maintain confidentiality of sensitive and proprietary information
• Perform additional duties as assigned

Minimum Qualifications

• Culinary degree and a minimum of three years of experience as a Sous Chef or senior-level cook in a high-volume, revenue-driven restaurant environment, or an equivalent combination of education and experience
• Strong interpersonal skills with the ability to foster a collaborative, team-oriented environment
• Ability to demonstrate culinary proficiency through a practical cooking evaluation
• Proven leadership skills with experience managing and developing kitchen teams
• Advanced culinary knowledge across multiple stations
• Demonstrated ability to manage food and labor costs
• Experience with inventory control and product ordering systems
• Ability to learn and use required operational systems, including POS, scheduling, and office software
• Strong attention to detail with the ability to multitask in a fast-paced environment
• In-depth knowledge of kitchen equipment, tools, and safety practices
• Ability to perform well under pressure with strong communication and learning skills
• Availability to work a flexible, business-driven schedule including nights, weekends, and holidays
• Ability to lift and carry up to 50 lbs and stand for extended periods
• Ability to perform physical tasks requiring moderate to strenuous effort in varied environments
• Valid food handler certification
• Required alcohol service certification
• Willingness to work in environments where smoking may be present
• Commitment to complying with company health and safety standards

Preferred Qualifications

• Culinary degree or equivalent professional training preferred

We are looking for a passionate, hands-on Sous Chef who thrives in a fast-paced environment and is committed to excellence in every plate that leaves the kitchen. If you have a strong background in culinary leadership, we encourage you to apply.