Job Summary/Overview A Sous Chef assists the Chef de Cuisine or Corporate Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests. The Sous Chef collaborates with a skilled culinary team, leads by example, and contributes to menu development while adhering to established recipes and guidelines. Creativity, leadership abilities, and attention to detail are essential in upholding a restaurant's reputation for excellence. Essential Duties and Responsibilities The following statements describe the principal functions of this position and its scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned, including work in different functional areas to cover absences or relief, to equalize peak work periods, or otherwise to balance workload. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Support the Chef de Cuisine in managing and supervising all kitchen activities, including staff performance, food preparation, cooking, and plating, to ensure exceptional quality and consistency. Act as Chef in charge in the CDC's absence or when oversight of the Faregrounds is required. Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth. Collaborate with the CDC to develop innovative and seasonally inspired menus, using the highest quality ingredients whenever possible. Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards. Maintain a well-organized and efficient kitchen, optimizing workflow and implementing effective systems for inventory management, ordering, and cost control. Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary. Assist in training and mentoring kitchen staff, guiding proper cooking techniques, safety procedures, and sanitation practices. Act as expeditor during peak service times to ensure optimal outcomes for timing and quality. Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge. Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests. Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment, exceeding industry standards on food safety inspections. Own food cost performance through proper ordering/buying, proper oversight of production and waste mitigation, and monitoring sales mix to make recommendations on pricing and sales. Scheduling Kitchen staff to ensure all areas achieve productivity expectations and match customer volumes. Perform other duties as assigned. Qualifications (Education, Experience, Technical Skills)

Education and Experience:

Two-year certificate from college or technical school; or three to four years related experience and/or training; or equivalent combination of education and experience. Proven experience working as a kitchen manager or supervisor or a similar culinary role, demonstrating a solid understanding of cooking techniques, flavor profiles, and food safety practices. Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, salamanders, broilers, fryers, and other essential culinary tools. Ability to prioritize tasks and manage time effectively in a fast-paced environment to meet service demands and maintain a smooth workflow. Ability to train and mentor Culinary team members of different skill levels. Excellent communication and collaboration skills to work effectively as part of a team, supporting and assisting colleagues as needed. Ability to withstand long hours of standing, working in a hot and fast-paced kitchen environment, and lifting heavy objects (e.g., pots, pans, and food supplies). Willingness to work evenings, weekends, and holidays, as required by the operation's schedule Obtain/hold any local, state, and/or county-required food handling/sanitation licenses and/or certificates. Enjoy working with people

Skills and Knowledge:

Expert-level knife skills and knowledge of kitchen production methods Advanced understanding of creating recipes, food costs, and restaurant financials Ability to work under pressure and organize/lead large teams in a high-volume kitchen Strong knowledge of food products, ingredients, and sourcing; including allergens and common dietary restrictions. Excellent customer service and communication skills Critical thinking skills Basic math skills Personal Attributes Safety-minded Professional and friendly (Even in challenging situations) Self-motivated Honesty and integrity Attention to detail Team-oriented/team player Reports to: Lead Chef Certifications and Licenses A valid Florida Driver's License with an acceptable driving history is required ServSafe certified Food Safety Manager