The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals to deliver high-quality, great-tasting food while ensuring proper food safety, sanitation procedures, and profitability. The Sous Chef plays a key role in driving sales and guest satisfaction through exceptional team management and memorable guest experiences. They assist the Executive Chef in executing menu items with excellence and uphold quality across all aspects of their responsibilities.

Essential Functions:

• Lead production lines, coach, and develop team members while leading by example.
• Assist the Executive Chef in managing food costs (COGs) and labor expenses.
• Ensure all food and products are consistently prepared and served following recipes, portioning standards, cooking methods, and brand guidelines.
• Support employment processes, including interviewing, hiring, evaluating, and disciplining kitchen personnel as necessary.
• Provide orientation and training on company policies and departmental procedures to new kitchen employees.
• Step in as needed to adapt to fluctuating business demands.
• Complete required paperwork, including forms, reports, and schedules, accurately and on time.
• Maintain all equipment by ensuring cleanliness and excellent working condition through inspections and adherence to preventative maintenance programs.
• Order products according to specifications, ensuring correct unit counts and conditions during receiving and compliance with receiving policies.
• Monitor and control food costs by managing inventory, product storage, recipes, and waste control processes.
• Oversee and ensure timely completion of employee performance appraisals.
• Schedule labor in alignment with anticipated business activity, ensuring adequate staffing while meeting labor cost objectives.
• Administer prompt, fair, and consistent corrective action for violations of policies, rules, and procedures.
• Train kitchen staff on the safe operation of equipment and utensils.
• Uphold cleanliness and sanitation standards within the kitchen and food storage areas.
• Establish and maintain appropriate cleaning schedules for kitchen equipment, floors, walls, and other surfaces.
• Monitor proper food holding and refrigeration temperature control points.

Qualifications:

• Education and Experience: Formal culinary training from an accredited institute with 1–2 years of food production experience, or an equivalent combination of education and experience.
• Minimum 2 years of management experience.
• At least 6 months in a similar capacity.

Physical Requirements:

• Ability to reach, bend, stoop, and frequently lift to 50 pounds.
• Must be able to stand, walk, stoop, bend, and kneel for extended periods (up to 10 hours).
• Specific vision abilities required include close, distance, color, and peripheral vision, depth perception, and the ability to adjust focus.

Competencies:

• Interpersonal Skills: Maintains confidentiality, listens actively, stays open to others’ ideas, and embraces new approaches.
• Oral Communication: Communicates clearly in English, listens attentively, and responds effectively to questions.
• Written Communication: Writes clearly and professionally, edits for accuracy, and interprets written information effectively.
• Organizational Support: Follows policies, completes tasks on time, supports organizational goals, and promotes diversity and inclusion.
• Planning and Organizing: Prioritizes tasks, uses time efficiently, and develops actionable plans.
• Professionalism: Treats others with respect, reacts well under pressure, and follows through on commitments.
• Dependability: Follows instructions, meets deadlines, and remains flexible to work long hours when necessary.

Compensation: We offer a generous compensation package that will ultimately be commensurate with experience. For the duration of the season, housing will also be provided.

• Generous compensation package.
• Housing provided for the duration of the season.

• Formal culinary training from an accredited institute.
• 1–2 years of food production experience or equivalent.
• Minimum 2 years of management experience.
• At least 6 months in a similar capacity.
• Strong interpersonal, oral, and written communication skills.
• Ability to prioritize tasks and use time efficiently.
• Physical capability to lift up to 50 pounds and stand for extended periods.