Sous Chef

The Sous Chef reports to the Executive Chef and supports kitchen operations in a high-volume restaurant. This role helps lead the kitchen team, execute menus efficiently, maintain food quality and safety standards, and coordinate service.

Responsibilities

• Supervise kitchen operations and support team leadership.
• Prepare food and execute menu items consistently.
• Manage assigned stations during service.
• Maintain quality control across food preparation and presentation.
• Manage inventory and help control food costs.
• Follow and uphold food safety standards.
• Coordinate kitchen activities to support efficient service.

Preferred Qualifications

• 2+ years of experience in culinary operations.
• Food Protection Manager certification.
• Experience with food preparation, menu execution, and kitchen operations.
• Knowledge of food safety, inventory control, and cost control.
• Team leadership, time management, and communication skills.