Sous Chef

Sous Chef Responsibilities

• Overseeing food preparation: They ensure each dish meets restaurant standards for taste, portion, and presentation. If a cook encounters trouble, the sous chef steps in or takes over the station.
• Managing people: From writing schedules and assigning tasks to training newcomers and mediating conflicts, they keep the kitchen staff motivated and focused.
• Keeping an eye on supplies: Inventory, ordering and equipment maintenance. They ensure ingredients are fresh and tools in good working order.
• Enforcing safety and cleanliness: A sous chef upholds food safety rules and hygiene, monitors cooking temperatures, proper storage and sanitary practices.
• Liaising with the head chef and front‑of‑house: The sous chef translates the head chef’s ideas into practical instructions and communicates with servers or managers to solve issues quickly.
• Solid culinary technique: A sous chef confidently executes and teaches a wide range of cooking methods, from sautéing and roasting to pastry and plating.
• Leadership and communication: They motivate a diverse team, give clear instructions and provide constructive feedback.
• Problem‑solving under pressure: Kitchens can be chaotic. A good sous chef stays calm, adjusts plans on the fly and resolves issues without compromising quality.
• Organizational skills: Tracking inventory, scheduling staff and coordinating multiple orders at once require a sharp, organized mind.
• Professionalism: They set the tone for the kitchen, modeling punctuality, cleanliness and respect for colleagues.

• Medical Plans
• Prescription Plan
• Critical Illness Insurance
• Accident Injury Insurance
• Hospital Care Insurance
• Dental Insurance
• Vision Insurance
• Wellness Support
• Health Savings Account
• Flexible Spending Accounts
• Basic Life and AD&D Insurance
• Voluntary Short-Term Disability Insurance
• Identity Theft Insurance
• Employee Assistance & Wellness Support Program
• 401(k)
• Pet Insurance
• Legal Services
• Holiday Pay

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitality