A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
We are seeking an experienced and highly motivated Sous Chef to join our culinary team in a high-volume, fast-paced Mediterranean restaurant serving 800+ covers . The ideal candidate has 6-8 years of professional culinary experience , strong Mediterranean cuisine expertise, exceptional leadership skills, and the ability to perform effectively in a demanding, high-energy environment. The Sous Chef will work closely with the Executive Chef and culinary leadership team to ensure consistent food quality, efficient kitchen operations, proper food safety practices, and a high level of execution during service. Bilingual English and Spanish is required.
ESSENTIAL RESPONSIBILITIES
Kitchen Operations Assist the Executive Chef and Executive Sous Chef with the daily operation of the kitchen. Lead and supervise kitchen staff during preparation and service. Ensure all dishes are prepared according to established recipes, specifications, and presentation standards. Maintain consistent quality, portion control, temperature, and presentation. Effectively manage high-volume service of 800+ covers while maintaining speed and quality. Organize and oversee daily prep, mise en place, line setup, and closing procedures. Monitor kitchen workflow and adjust staffing and station assignments as needed. Ensure timely communication between kitchen stations and front-of-house management. Mediterranean Cuisine Demonstrate strong knowledge and hands-on experience with cooking techniques, and presentation . Maintain authenticity and consistency of dishes while executing at a high-volume level. Assist with menu development, seasonal specials, recipe development, and new dish implementation. Ensure proper handling and preparation of seafood, meats, vegetables, grains, sauces, and Mediterranean specialty ingredients. Leadership & Team Management Lead by example and maintain a professional, respectful, and team-oriented kitchen culture. Train, coach, and develop cooks and other culinary team members. Hold team members accountable for performance, attendance, cleanliness, quality, and adherence to company standards. Assist with scheduling, station assignments, and labor management. Conduct pre-shift meetings and communicate daily priorities to the culinary team. Address performance and operational issues promptly and professionally. Food Cost & Inventory Assist with monitoring food costs, waste, portion control, and product utilization. Maintain proper inventory levels and communicate product shortages to culinary leadership. Ensure proper storage, labeling, rotation, and handling of food products. Follow FIFO procedures and minimize unnecessary waste. Assist with receiving and inspecting deliveries when needed. Food Safety & Sanitation Maintain strict compliance with all health department and food safety regulations. Ensure proper food handling, storage, temperatures, and sanitation procedures. Maintain clean and organized workstations throughout service. Ensure all kitchen equipment is properly cleaned and maintained. Promote a culture of cleanliness and accountability throughout the kitchen.
QUALIFICATIONS 6-8
years of professional culinary experience , preferably in high-volume restaurants. Proven experience in Mediterranean cuisine . Experience managing or leading a high-volume kitchen serving 800+ covers strongly preferred. Previous Sous Chef or senior culinary leadership experience required. Bilingual English and Spanish required. Strong knowledge of food preparation, cooking techniques, and kitchen operations. Excellent organizational and time-management skills. Ability to remain calm and effective under pressure. Strong leadership and communication skills. Ability to work nights, weekends, holidays, and extended hours as required by the business. Culinary degree or formal culinary training preferred but not required.
IDEAL CANDIDATE
The ideal candidate is a hands-on culinary leader who thrives in a fast-paced, high-volume environment. This individual understands that successful service requires preparation, organization, communication, and strong leadership.
The ideal Sous Chef is:
Passionate about Mediterranean cuisine. Experienced in high-volume, high-energy restaurant operations. Comfortable leading a large culinary team. Detail-oriented and committed to consistency. Strong under pressure during peak service. Knowledgeable about food cost, waste control, and portion management. A strong trainer and team builder. Bilingual in English and Spanish. Willing to lead from the front and actively participate in service.
PHYSICAL REQUIREMENTS
Ability to stand and walk for extended periods. Ability to lift and carry up to 50 pounds. Ability to work in a hot, fast-paced kitchen environment. Ability to perform repetitive movements and remain physically active throughout the shift. Ability to work extended shifts as required during high-volume service periods.
SUCCESS IN THIS ROLE
Success in this position will be measured by the Sous Chef's ability to consistently deliver high-quality Mediterranean cuisine at 800+ covers , maintain efficient kitchen operations, develop and lead the culinary team, control food waste and costs, and uphold the restaurant's standards for food quality, sanitation, and guest experience.
