Sous Chef

Sous Chef

Position Summary

The Sous Chef supports the Head Chef in all kitchen operations, helping lead the culinary team, maintain food quality and consistency, and ensure a clean, efficient, and organized kitchen. This role is hands-on, fast-paced, and leadership-driven, with a strong focus on teamwork, execution, and standards.
 

Key Responsibilities

Kitchen Leadership & Operations

• Assist the Head Chef in daily kitchen operations and service execution

• Step in to lead the kitchen during the Head Chef’s absence

• Set the pace during service and keep the team focused, calm, and efficient

• Lead by example on the line and during prep

Food Preparation & Quality

• Prepare, cook, and plate menu items to recipe and presentation standards

• Ensure consistency in flavor, portion size, and quality

• Assist with daily specials, seasonal menus, and new dish development

• Monitor food freshness, rotation, and labeling (FIFO)

Team Support & Training

• Train and mentor line cooks and prep staff

• Reinforce kitchen systems, recipes, and procedures

• Support a positive, respectful, team-oriented kitchen culture

Cleanliness, Safety & Organization

• Maintain cleanliness and sanitation standards (ServSafe practices)

• Ensure proper food handling, storage, and temperature controls

• Help organize walk-ins, dry storage, and prep areas

• Enforce safety standards and cleanliness throughout every shift

Inventory & Cost Control

• Assist with ordering, receiving, and inventory checks

• Help minimize food waste and control costs

• Communicate low stock or quality issues to the Head Chef

Qualifications

• Previous experience as a Sous Chef or strong Line Cook ready to step up

• Solid knowledge of kitchen operations, prep, and line execution

• Ability to lead, motivate, and communicate clearly with a team

• Strong attention to detail, organization, and cleanliness

• Ability to work nights, weekends, and holidays as needed

• ServSafe certification preferred (or willingness to obtain)