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WJ
Wind Japanese & Thai
Sous Chef
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Based on New York data
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What they do
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.
$60,548 / year median in New York
+14% projected growth
Job Description
We are looking for an experienced, hands-on Sous Chef to support the Head Chef in managing daily kitchen operations. This position is ideal for someone who is comfortable working on the line, leading a team during busy service, maintaining food quality and consistency, and helping ensure the kitchen operates efficiently every day. The Sous Chef is expected to lead by example, support training and development, and step into any kitchen station when needed. Key Responsibilities Support the Head Chef with daily BOH operations and kitchen leadership Supervise and coordinate kitchen staff during service Work actively on the line and assist with station coverage as needed Ensure all food is prepared according to company recipes, portion standards, timing, and presentation requirements Monitor food quality, consistency, and ticket times during service Train and coach kitchen employees on recipes, station procedures, food safety, and kitchen standards Assist with employee onboarding and ongoing skills development Support inventory counts, ordering, receiving, and stock organization Monitor product usage, portion control, and food waste to help control food cost Ensure proper food storage, labeling, rotation, and FIFO procedures Maintain a clean, organized, and safe kitchen environment Ensure compliance with food safety, sanitation, and health department requirements Assist with opening and closing kitchen procedures Communicate clearly with the Head Chef, management team, and FOH to support smooth restaurant operations Help resolve operational issues quickly during high-volume service Take leadership responsibility when the Head Chef is unavailable Qualifications Previous experience as a Sous Chef, Kitchen Supervisor, Lead Cook, or experienced Line Cook Strong hands-on cooking and kitchen station experience Previous experience leading or training kitchen employees Ability to work efficiently in a high-volume, fast-paced restaurant environment Strong understanding of food safety, sanitation, portion control, and kitchen organization Ability to follow and enforce recipes and company standards consistently Strong communication, leadership, and problem-solving skills Reliable, punctual, and able to maintain a professional attitude under pressure Experience with inventory, ordering, and food cost control is an asset ServSafe or other food safety certification is preferred What We Are Looking For Leads by example Is willing to work alongside the team Can stay calm and organized during busy service Holds employees accountable while maintaining a respectful work environment Takes pride in food quality and consistency Is willing to learn, grow, and take on additional responsibility If you are an experienced Sous Chef looking to take the next step into leadership, we encourage you to apply.