Sous Chef

Sous Chef - Food & Beverage Operations We are seeking a skilled and motivated Sous Chef to support the daily culinary operations of a high-volume hospitality and event-driven kitchen. This role is responsible for assisting in leadership of the kitchen team, maintaining food quality and consistency, supporting banquet and restaurant service, and helping drive a culture of professionalism, accountability, and continuous improvement. The ideal candidate is organized, hands-on, calm under pressure, and passionate about hospitality, execution, and team development. Key Responsibilities Assist Executive Chef with daily kitchen operations across restaurant, banquet, brunch, catering, and special event service Lead line cooks and prep staff during service while maintaining standards for quality, timing, cleanliness, and consistency Help oversee food preparation, station setup, production schedules, and execution during high-volume periods Ensure all dishes are prepared and plated according to recipe and presentation standards Support ordering, inventory, food cost control, and proper product rotation/storage Assist in menu development, specials, and seasonal programming Maintain sanitation, safety, and health department standards at all times Train, coach, and develop kitchen staff through hands-on leadership and daily accountability Work closely with FOH management to ensure strong communication and guest satisfaction Participate in operational debriefs and system improvement initiatives focused on execution and efficiency Step into leadership role in absence of Executive Chef Qualifications Minimum 3 years of kitchen leadership experience in a restaurant, hotel, or catering environment Strong knowledge of line cooking, prep systems, banquet execution, and kitchen organization Ability to lead teams in a fast-paced environment while maintaining professionalism Understanding of food cost management, inventory systems, and labor awareness Strong communication and organizational skills Flexible schedule including nights, weekends, holidays, and events Culinary degree preferred but not required with equivalent experience Preferred Traits Hospitality-first mindset Strong attention to detail Calm and solution-oriented under pressure Passion for scratch cooking and operational excellence Ability to adapt to changing service demands and event execution Physical Requirements Ability to stand for extended periods Ability to lift up to 50 pounds Ability to work in hot, fast-paced kitchen environments Compensation Competitive salary based on experience, with opportunities for growth within food & beverage operations.

Job Type:

Full-time Pay:

$55,000.00 - $60,972.03 per year

Benefits:

401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Retirement plan Tuition reimbursement Vision insurance

Work Location:

In person