Required Skills and Qualifications A Sous Chef is the second-in-command, responsible for managing daily kitchen operations, supervising staff, and ensuring food quality and consistency. They act as the primary liaison between the executive chef and line staff, overseeing food preparation, mentoring cooks, managing inventory, and covering for the head chef.

Key Responsibilities Operational Leadership:

Running daily kitchen operations, managing staff schedules, and ensuring service runs smoothly.

Quality Control:

Ensuring all dishes meet recipe specifications, presentation standards, and food safety regulations.

Menu Development:

Assisting the Executive Chef in developing new dishes, testing recipes, and menu planning.

Staff Training & Mentoring:

Onboarding new employees, training line cooks, and providing coaching to improve skills.

Inventory & Purchasing:

Monitoring stock levels, placing orders, and reducing waste to manage food costs.

Expediting:

Managing the kitchen pass, ensuring communication between front-of-house and back-of-house

Required Skills and Qualifications:

Experience:

Proven experience as a Sous Chef or senior line cook (typically 2-5+ years).

Culinary Expertise:

Proficiency with various, advanced cooking techniques and tools.

Leadership:

Strong communication, organizational, and team management skills.

Technical Knowledge:

Understanding of food safety, sanitation regulations, and inventory management software.

Education:

Culinary school degree or equivalent apprenticeship is often preferred. Institute of Culinary Education +4 Typical Working Conditions High-pressure, fast-paced environment requiring physical stamina for long shifts, standing, and lifting. Requires flexible hours, including nights, weekends, and holidays.

Pay:

$15.00 - $18.00 per hour

Work Location:

In person