Position Summary The Sous Chef serves as the Executive Chef's most trusted partner and a primary leader within the kitchen. This role carries direct responsibility for the day-to-day execution of kitchen operations—maintaining food quality and consistency, developing, and managing the culinary team, and ensuring every service meets the highest standards of excellence. The Sous Chef is expected to lead by example, foster a professional and accountable kitchen culture, and serve as the steady force that keeps operations running smoothly under any circumstance. Hospitality is the number one priority. It is the main focus of our services and that is not negotiable. Hospitality is a decision that needs to be made repeatedly in a thousand small ways - in the way that our team treats people - in patience, presence, and pride. It isn't what you do for guests, but who you become for them. It is unscripted, unrehearsed and can't be faked. Hospitality is in the moment our team chooses connection over convenience, which tells our guests "You matter here.' A high-performing Sous Chef presides over a kitchen that is controlled, focused, and energized—where service flows seamlessly, food is executed with precision, and the team operates with both discipline and pride. Core Responsibilities

KITCHEN LEADERSHIP & OPERATIONS

Support the Executive Chef across all aspects of kitchen operations and assume full leadership authority in their absence. Oversee daily service execution, ensuring all dishes consistently meet the restaurant's standards for quality, presentation, taste, and timing. Monitor prep levels, manage station readiness, and proactively anticipate service needs to prevent disruptions. Uphold kitchen organization, cleanliness, and proper food storage procedures at all times.

TEAM DEVELOPMENT & CULTURE

Lead, motivate, and manage kitchen staff—cultivating a culture grounded in professionalism, accountability, teamwork, and mutual respect. Train cooks not only to execute tasks, but to understand the reasoning behind standards and techniques. Hold team members accountable to established standards in a manner that is firm, fair, and constructive. Set the tone for urgency, discipline, and positive energy on the line and throughout prep.

QUALITY & CONSISTENCY

Maintain strict consistency in recipes, plating, and portion control across all services. Ensure all food safety, sanitation, and health code regulations are followed without exception. Collaborate with the culinary leadership team on menu development, seasonal specials, and ongoing improvements. Operational & Administrative Duties Assist with ordering, inventory management, and waste reduction to support kitchen efficiency and cost control. Participate in staff scheduling, onboarding, training, and performance coaching. Ensure proper use, cleanliness, and routine maintenance of all kitchen equipment. Assist in managing food costs and labor efficiency in alignment with budgetary goals. Maintain clear and effective communication with front-of-house management to ensure cohesive service operations. Leadership Expectations Maintain a visible, engaged presence on the line and in prep—leading from the front. Remain calm, solution-oriented, and decisive under pressure. Address problems proactively before they escalate, making sound decisions in real time. Foster a kitchen environment that is high-performing without being toxic—demanding excellence while supporting growth. Qualifications & Requirements Proven culinary proficiency across multiple kitchen stations. Demonstrated leadership experience in a professional kitchen environment. Excellent time management, organizational, and communication skills. Ability to multitask effectively and perform consistently in a fast-paced environment. Physical ability to stand for extended periods and lift kitchen equipment as required. Availability and willingness to work nights, weekends, and holidays. A genuine commitment to continuous learning, professional growth, and culinary excellence.