Overview

The Sous Chef assists the Executive Chef in overseeing the daily operations of the kitchen at The Truth Music Venue. This position helps manage food preparation, supervises kitchen staff, maintains food quality and safety standards, and ensures efficient service during concerts, private events, and daily operations. The Sous Chef serves as a working leader and supports the Executive Chef in delivering a consistent, high-quality guest experience.

This role pays an annual salary of $60,000-$75,000 and is bonus eligible.

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 October 30, 2026.

Responsibilities

• Assist the Executive Chef in managing daily kitchen operations and food production.
• Supervise, train, and support line cooks, prep cooks, and other kitchen staff.
• Ensure all food is prepared and presented according to company recipes and quality standards.
• Help maintain proper food preparation, portion control, and presentation.
• Monitor food quality, freshness, and consistency throughout each shift.
• Ensure compliance with all health, sanitation, and food safety regulations.
• Assist with inventory management, receiving deliveries, and ordering food and supplies.
• Help control food costs by minimizing waste and monitoring product usage.
• Maintain a clean, organized, and safe kitchen environment.
• Coordinate food preparation for concerts, VIP events, catering, and special functions.
• Step into the Executive Chef's responsibilities when needed.
• Address kitchen concerns promptly while promoting teamwork and professionalism.
• Assist with scheduling and daily kitchen assignments.

Qualifications

• 3-5 years of culinary experience, including at least 2 years in a Sous Chef or leadership role in a high-volume restaurant, catering operation, hotel, or entertainment venue.
• Culinary degree or formal culinary training preferred.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety practices.
• ServSafe Manager Certification preferred or the ability to obtain certification.
• Ability to lead, coach, and motivate a diverse kitchen team.
• Strong organizational, communication, and problem-solving skills.
• Ability to multitask and work efficiently in a fast-paced environment.
• Flexible schedule, including evenings, weekends, holidays, and event days.
• Ability to stand for extended periods and frequently lift heavy objects.
• Basic computer skills and experience with inventory or kitchen management systems are a plus.