Sous Chef

Job Title

Sous Chef

We are currently seeking a Sous Chef who embodies a passion for hospitality and leadership. We firmly believe that being part of the hospitality industry is a privilege, and we are actively searching for team members who radiate hospitality in every way. This role is tailored for an individual who prides themselves on upholding principles of integrity and professionalism, is deeply enthusiastic about delivering top‑notch, delectable cuisine, thrives in a team‑oriented environment, and is both willing and able to assist on any kitchen station while having a strong appetite for learning.

As a Sous Chef, your responsibilities will encompass overseeing the kitchen team, upholding restaurant standards, and nurturing a positive team dynamic. This role necessitates active involvement in the service line execution while ensuring the adherence to kitchen and safety standards. It is an opportunity for individuals interested in comprehending all aspects of management, which includes hiring, training, scheduling, vendor relationships, operations, and financial management.

• High‑volume experience
• Minimum 1‑year Supervisory Managerial Culinary Role
• Working knowledge of various computer software programs (Microsoft Word & Excel, Toast, & R365)
• Must be able to work both independently and in a team environment.
• Ability to compute basic mathematical calculations essential.
• Must be able to pass a background check.
• Serve Safe Certified Manager or Food Handlers Certification or ability to pass within the first month of employment.

• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize work and follow through with assigned tasks.
• Ability to be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to work well under pressure.
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
• Ability to maintain a clean, neat, and organized work environment.
• Ability to follow recipes, to increase or decrease recipe as needed.
• Ability to work in a fast paced, intense work environment.
• Ability to provide information about food attributes, ingredients, and preparation.
• Research product availability, price, and quality issues.
• Have a working knowledge of products.
• Produce products cost‑effectively, on a consistent basis.
• Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
• Standardize recipes and procedures so price margins and productivity are maintained.
• Maintain reports of department waste.
• Smart purchasing to stay within budgeted COS percentages.
• Control the elements that determine profit and loss.
• Assist in making decisions that relate to profit and loss.
• Responsible for major operating expenses.
• Work with department heads to set production, sales, and labor goals.
• Working with the Chef on managing weekly inventory and invoices and declining budget.
• Prepare kitchen operations for future growth and new ideas.
• Set kitchen priorities, set production goals, schedule production, and supervise cooks.
• Promote communication in the kitchen that leads to productive, safe work.
• Maintain the cleanliness and neatness of the kitchen and storage areas.
• Comply with health and safety regulations for production, holding, handling, and labeling.
• Ensure that kitchen equipment is in working order and is properly used.
• Working with the Chef on creating and managing weekly schedule for BOH.
• Effectively communicate both verbally and in writing to provide clear direction to staff.
• Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Training and cultivating relationships with new hires, as well as ongoing staff development.
• Ability to deal with problems or concerns that arise in the BOH through the proper channels (conversations with employees and proper documentation).
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff, Executive Chef and the General Manager.
• May be required to apply common sense understanding to…