Sous Chef / Assistant Kitchen Manager

Sous Chef Job Description Position Summary The Sous Chef is the second-in-command in the kitchen, responsible for supporting the Executive Chef in all aspects of kitchen operations. This role ensures consistent food quality, efficient kitchen execution, and adherence to company standards while leading and developing the kitchen team.

Key Responsibilities:

Kitchen Operations Oversee day-to-day kitchen operations during service. Ensure all dishes are prepared and presented to brand standards Expedite service to maintain ticket times and flow Step into any station as needed to support the tea Team Leadership Supervise, coach, and develop line cooks and prep staff Assist in scheduling and managing labor to meet targets Enforce accountability, cleanliness, and performance standards Lead by example in professionalism, urgency, and attitude Food Quality & Safety Maintain strict adherence to food safety and sanitation standards (ServSafe preferred) Ensure proper food handling, storage, and labeling Conduct line checks and quality control throughout service Inventory & Cost Control Assist with ordering, inventory, and vendor management Monitor food costs, waste, and portion control Help implement systems to improve efficiency and profitability Training & Development Train new hires on recipes, systems, and expectations Continuously develop team skills and kitchen knowledge Support a culture of growth, accountability, and teamwork

Pay:

$18.00 - $22.00 per hour

Benefits:

401(k)

Work Location:

In person