Overview

The Sous Chef supports the Executive/Head Chef in planning, preparing, and executing high-quality menus. This role leads back-of-house operations during service, ensures food safety and consistency, and trains/mentors kitchen staff. In event and high-volume settings, the Sous Chef coordinates production schedules, manages prep lines, and helps deliver on time, on budget, and to spec.

This role pays an annual salary of $58,000-$67,000

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 January 9, 2026.

Responsibilities

• Lead daily kitchen operations: prep lists, station assignments, production schedules, and service execution.
• Ensure food quality, taste, and presentation meet brand and client standards.
• Supervise, train, and coach cooks, prep, and dish staff; model safe, efficient work.
• Maintain food safety, sanitation, and labeling per HACCP, ServSafe, and local regulations.
• Manage inventory and ordering with accurate pars; receive and store product to FIFO standards.
• Assist with menu planning, costing, and recipe standardization; scale recipes for volume/events.
• Control waste and portioning; monitor yields and adjust prep to demand.
• Expedite during service; resolve issues quickly to keep ticket times and quality on target.
• Set up, break down, and maintain clean, organized kitchen and equipment.
• Coordinate with FOH/banquets/catering to time courses and special requests (allergies, VIP, dietary).
• Support staffing, scheduling, and onboarding of new BOH team members.
• Enforce compliance with company policies, safety standards, and health codes.
• Step in for the Executive Chef when needed (ordering, scheduling, vendor calls, tastings).

Qualifications

• 3-5 years culinary experience in a high-volume, catering, banquet, resort, stadium, or restaurant kitchen; prior lead line or Sous Chef experience preferred.
• Strong cooking fundamentals (hot/cold prep, butchery, sauces, garde manger, baking/pastry basics).
• Proven ability to lead a team and communicate clearly under pressure.
• Working knowledge of inventory, costing, scaling recipes, and production planning.
• Current ServSafe (or ability to obtain promptly); HACCP knowledge a plus.
• Comfort with event-based schedules (nights/weekends/holidays) and variable venues.
• Reliable transportation; ability to lift 40–50 lbs and stand for extended periods.
• Bilingual (English/Spanish) a plus.