Overview

The Senior Sous Chef plays a critical leadership role in ensuring the efficient, high-quality, and profitable operation of the culinary department. This position functions as the Executive Chef’s primary support, taking independent ownership of kitchen operations, staff supervision, production standards, inventory management, and cost control. The Senior Sous Chef will actively supervise, coach, counsel, train, and mentor culinary employees to uphold company standards for quality, safety, and service excellence.

This is a highly visible leadership role requiring consistent attendance and open availability, including evenings, weekends, and event-driven schedules. Professional presentation, strong interpersonal abilities, independent decision-making, and proven management skills are essential.

This role will pay a yearly salary between $60,000 - $62,500

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until March 6, 2026.

Responsibilities

Culinary Leadership & Operations

• Oversee and supervise all culinary production, including line set-up, prep, service execution, and breakdown. Ensure proper delegation and workflow management across all kitchen stations.
• Lead all buffet, carving, beverage, and action-station setups, ensuring readiness of required equipment—chafers, serving ware, heat lamps, china, platters, and utensils.
• Uphold exemplary kitchen sanitation standards. Ensure all kitchen and production areas (including remote prep spaces) remain free of debris, cleaned, and properly maintained at all times.

Inventory, Ordering & Cost Control

• Independently manage inventory control processes, including weekly counts, monitoring par levels, and implementing waste-reduction strategies.
• Oversee ordering of food, supplies, and equipment in coordination with the Executive Chef to maintain cost efficiencies and ensure product quality and availability.
• Track and manage food cost, portion control, and yield. Support menu costing, recipe standardization, and margin optimization.

Menu Development & Recipe Innovation

• Collaborate with the Executive Chef to develop new menu items, recipes, and culinary concepts tailored to the venue’s diverse event needs.
• Assist in designing seasonal menus, specialty offerings, and themed event menus suited for banquets, conventions, VIP functions, and large-scale productions.
• Conduct product testing, tastings, and refinement sessions to ensure new items align with quality, cost, and operational capabilities.
• Maintain detailed recipe documentation and ensure accurate roll-out and staff training for all new menu items.

Staff Scheduling, Training & Supervision

• Create, manage, and maintain kitchen schedules, ensuring appropriate coverage across all areas while controlling labor cost.
• Provide continuous coaching, development, and performance feedback to culinary staff. Mentor team members to build skills, professionalism, and advancement readiness.
• Lead daily pre-shift meetings, communicate expectations, reinforce standards, and foster a positive, cooperative, and motivated work environment.

Quality Assurance & Culinary Standards

• Ensure consistency, quality, and execution of all menu items, following required recipes, portion guidelines, and production timelines.
• Monitor plating, temperature, taste, and presentation standards before dishes leave the kitchen.
• Collaborate with the Executive Chef to implement menu updates, culinary programs, and seasonal initiatives.

Operational Oversight & Administrative Responsibilities

• Assist with kitchen record-keeping, including production logs, food safety documentation, temperature logs, and compliance reporting.
• Maintain awareness of event timelines, culinary needs, and operational priorities to proactively support seamless service delivery.
• Monitor inventory, staffing, equipment needs, and production levels to anticipate issues and implement solutions promptly.
• Document performance concerns and partner with Human Resources to appropriately address discipline, coaching, or corrective action.

General Responsibilities

• Make independent decisions, solve operational problems, and prioritize daily tasks effectively.
• Communicate clearly with supervisors, peers, and subordinates to ensure seamless kitchen operations.
• Perform other duties as assigned by the Executive Chef.

Qualifications

• High school diploma or GED required; formal culinary training preferred.
• Minimum 3-5 years of progressive culinary leadership experience in an upscale banquet, hotel, convention center, or high-volume foodservice environment.
• Demonstrated experience managing inventory, ordering, scheduling, food cost, and labor control.
• Valid State Health Certificate and required immunizations.
• Proven technical proficiency and deep knowledge of culinary techniques, production methods, and kitchen equipment.
• Strong leadership skills with experience training, motivating, and developing diverse teams.
• Excellent communication and active listening skills; able to collaborate effectively with staff, vendors, and internal partners.
• Strong problem-solving ability with a track record of effective, timely decision-making.
• Highly organized with the ability to multi-task, prioritize, and adapt in a fast-paced, continuously changing environment.
• Ability to stand for long periods; lift, push, or carry heavy items; bend, reach, twist, and perform repetitive motions.
• Must possess strong sensory evaluation abilities (taste and smell).
• Serve Safe certification required.
• Proficiency in MS Word, Excel, Outlook; experience with menu costing or forecasting software (e.g., US Foods Menu Profit Pro) is a plus.
• Commitment to exceptional service, safety, and operational excellence.