Sous Chef

Job description

Accountable for the overall success of daily kitchen operations. Leads staff and manages all food-related functions while maintaining the operating budget. Ensures consistent high‑quality product and compliance with sanitation and food safety standards. Estimates daily production needs weekly and communicates them to kitchen personnel. Assists the Executive Chef with all kitchen operations and prepares foods for guests and special functions. Develops new ideas, presentations, and products, and oversees purchasing and storage standards. Leads kitchen shifts, applying interpersonal skills to guide, influence, and motivate the team. Ensures exceptional customer service and guest satisfaction.

Requirements

• High school diploma or GED
• 4 years experience in culinary, food and beverage, or related field
• or 2‑year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
• 2 years experience in culinary, food and beverage, or related field
• proficiency in food safety and sanitation standards
• ability to lead and coordinate kitchen staff
• strong interpersonal and communication skills
• sound financial and business decision‑making
• compliance with applicable food laws and regulations.

Skills