Junior Sous Chef

The Sous Chef is accountable for the daily success of kitchen operations. This role combines culinary expertise with leadership responsibilities, supporting the Executive Chef in overseeing all food-related functions. The Sous Chef leads kitchen shifts, supervises staff, ensures consistent food quality, and enforces sanitation and safety standards. The role is key to improving guest satisfaction and maintaining financial performance through efficient kitchen operations and team development.
Candidate Profile

Education & Experience:

High school diploma or GED; minimum 4 years of experience in culinary, food & beverage, or a related field
OR
2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; minimum 2 years of relevant experience
Core Responsibilities  Culinary Standards and Kitchen Operations   Manage daily kitchen shift operations and ensure compliance with all food and beverage policies, standards, and procedures
Estimate production needs and communicate requirements to kitchen staff
Support the Executive Chef in food preparation, planning, and execution of menu items
Prepare and cook various food types, including for special functions or VIP guests
Create and contribute to decorative food presentations and displays
Monitor food handling, sanitation standards, storage conditions, and temperature controls
Perform all duties of kitchen team members and managers as required
Maintain operational standards for purchasing, receiving, and food storage
Ensure all department equipment is functioning properly and report any issues
Leadership and Team Supervision   Lead, coordinate, and supervise cooks and kitchen team members
Conduct shift briefings, delegate tasks, and lead by example during service
Foster trust, respect, and collaboration among team members
Ensure adherence to performance expectations and property policies
Motivate employees and recognize achievements to drive results
Provide coaching and feedback to support employee growth and development
Ensure fair treatment and consistent communication within the team
Guest Experience and Service Excellence   Set a strong example in guest hospitality and professionalism
Empower staff to deliver exceptional customer service
Interact with guests for feedback on food quality and service levels
Respond promptly to guest complaints or food-related issues
Maintain a clean, safe, and guest-ready kitchen environment
Goal Setting and Performance Management   Contribute to department goals: performance, financial, quality, and team objectives
Use Labor Management Systems to schedule staff efficiently and manage time tracking
Develop plans to prioritize tasks and achieve department targets
Train employees on safety standards and kitchen best practices
Human Resource Support   Participate in the performance review process by offering feedback to team members
Support employee training and onboarding activities
Identify skill gaps and offer coaching or mentorship
Communicate issues or concerns to department heads and HR as appropriate
Administrative and Communication Duties   Maintain clear and timely communication with supervisors and peers
Analyze data and operational issues to propose effective solutions
Attend and contribute to team meetings and departmental briefings
Key Competencies   Strong culinary skills and knowledge of food safety and sanitation standards
Proven leadership abilities and staff management experience
Effective communicator with strong organizational and planning skills
Guest-focused with a passion for excellence in hospitality
Ability to thrive in a fast-paced, high-volume kitchen environment