Sous Chef

The sous chef assists the Executive Chef in overseeing daily kitchen operations, ensuring consistency, quality, and efficiency. Candidates with steakhouse experience is considered a plus.

Sous Chef Responsibilities:

• Utilize strong steakhouse expertise to execute premium cuts, grilling techniques, and proper temperatures with precision
• Thrive in a high-volume, fast-paced kitchen while maintaining organization, accuracy, and composure
• Serve as a collaborative team player who supports, trains, and mentors cooks to elevate overall performance
• Contribute to menu execution, specials, prep, ordering, and inventory management to maintain smooth service and cost control
• Uphold strict food safety, sanitation, and HACCP standards across all kitchen stations
• Demonstrate genuine passion for cooking through hands-on involvement in production, plating, and culinary creativity
• Ensure seamless communication with both BOH and FOH teams to deliver an exceptional guest experience
• Step into leadership responsibilities as needed, providing guidance and maintaining high culinary standards during peak service times.

Sous Chef Qualification:

• 3–5 years of banquet or high-volume culinary leadership experience; hotel or resort background preferred.
• Proven track record in managing large-scale events and high-volume production.
• Strong leadership, communication, and team-building skills.
• Excellent organizational and time-management abilities.
• Culinary degree or equivalent professional experience preferred.
• Ability to work a flexible schedule, including nights, weekends, and holidays.
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