Job Description:
The Sous Chef will support a full-service restaurant serving lunch and dinner, supervising a kitchen team of 11–20 employees. This role will coordinate line operations, execute established recipes, create daily specials, and help ensure consistent food quality, safety, and service throughout each shift.
Responsibilities:
Supervise and support kitchen staff, including lead line and line cooks.
Coordinate line operations during lunch and dinner service.
Prepare food and execute established recipes and menu items.
Create and execute daily specials.
Manage assigned stations and maintain efficient kitchen workflow.
Monitor food quality, portioning, presentation, and consistency.
Manage inventory and support inventory control practices.
Maintain food safety standards throughout kitchen operations.
Train staff on preparation methods, recipes, station procedures, and safety practices.
Coordinate kitchen activities with service needs.
Preferred Qualifications:
3+ years of experience in culinary operations.
ServSafe certification.
Experience with food preparation and menu execution.
Knowledge of kitchen operations, inventory control, and food safety.
Team leadership and communication skills.
