Sous Chef

The Sous Chef is a key culinary leader responsible for supporting the Executive Chef in the daily operations of a fine dining kitchen. This role helps oversee food preparation, station organization, recipe execution, plating standards, and service flow to ensure every dish meets the restaurant's standards for quality, consistency, presentation, and timing. The Sous Chef assists with menu preparation, seasonal specials, ingredient handling, inventory control, sanitation, and kitchen readiness before, during, and after service. This position requires strong leadership, communication, and organizational skills. The Sous Chef supervises line cooks, prep cooks, and other back-of-house team members, providing guidance, training, and support during both preparation and service. They help maintain a professional, disciplined, and respectful kitchen culture while ensuring that staff follow proper cooking techniques, safety procedures, food storage practices, and fine dining presentation standards. In the absence of the Executive Chef, the Sous Chef may lead the kitchen and make operational decisions to ensure smooth service. The ideal candidate has several years of progressive culinary experience, preferably in a fine dining, upscale, or chef-driven restaurant. They should demonstrate excellent technical cooking skills, attention to detail, calmness under pressure, and a strong understanding of food safety, inventory, portion control, and kitchen systems. A culinary degree or formal apprenticeship is preferred but not required with equivalent experience. The Sous Chef must be available to work evenings, weekends, holidays, and extended service periods as needed.