Sous Chef

Essential Duties and Responsibilities

• Lead and manage food preparation for a designated kitchen area (e.g., restaurant line, banquets, or specific shifts), ensuring consistent, high-quality food production.

• Follow established procedures to control food cost and maintain quality, including production charts, inventory levels, standardized recipes, usage records, and food costing tools.

• Ensure all recipes are executed consistently to meet company standards.

• Conduct daily inspections and ensure proper maintenance of all kitchen equipment.

• Implement and oversee a comprehensive sanitation program that meets health and safety standards.

• Maintain and update daily food preparation lists to ensure smooth kitchen operations.

• Assist the Executive Chef with food product ordering and inventory management.

• Assign and manage tasks for team members to maximize kitchen efficiency.

• Monitor current food concepts and contribute to the development of new menu ideas and offerings.

• Support the achievement of budgetary goals for the Food and Beverage Department.

• Process supply requisitions accurately and promptly.

• Train and supervise team members in proper food preparation techniques and equipment usage; assist in developing ongoing training programs.

• Ensure all food products are properly received, stored (including temperature control), and rotated in accordance with health department regulations.

• Assist in managing departmental staff, including hiring, training, scheduling, performance evaluations, and addressing any concerns or conflicts.

• Provide leadership to team members including cooks and stewards, and support overall department operations.

• Maintain regular and dependable attendance.

• Consistently promote and practice safe working habits throughout all job duties.

Education and Experience

• Culinary certificate from a college, technical school, or accredited institution preferred.

• Alternatively, three to six months of relevant experience and/or training, or an equivalent combination of education and experience.

Physical Requirements

• Frequently required to stand, walk, use hands, speak, and hear.

• Regularly required to reach with hands and arms, and to taste or smell food.

• Occasionally required to sit, stoop, kneel, crouch, or crawl.

• Must be able to lift up to 25 pounds frequently and up to 100 pounds occasionally.

Certifications and Licenses

• Completion of Food Safety and Sanitation Training is required.

Preferred Skills and Knowledge

• Ability to read, understand, and communicate effectively in English may be necessary, especially when interacting with English-speaking guests or colleagues, or when using equipment with English manuals.

• Strong knowledge of sanitation standards and compliance with health and safety regulations.