Sous Chef

Sous Chef Job Description:

Position Title: Sous Chef

FLSA Classification: non-Exempt

Reports To: General Manager

Department: Back of the house- Kitchen

Job Summary:

The Sous Chef is responsible for assisting the Executive Chef in overseeing all aspects of kitchen operations, including food preparation, inventory management, staff management, and adherence to food safety and sanitation standards. The Sous Chef must create and maintain a culture of excellence and ensure the kitchen delivers high-quality cuisine to every guest.

Supervisory Responsibilities: Directly supervises all kitchen staff, including line cooks and prep cooks.

Essential Functions / Major Responsibilities:

·       Assist the Executive Chef in managing kitchen operations, including food preparation, recipe development, and menu planning.

·       Lead, coach, and mentor kitchen staff to achieve high performance and a positive guest experience.

·       Create and maintain an environment of operational excellence, cleanliness, and safety.

·       Achieve financial targets by managing food costs and monitoring kitchen P&L performance.

·       Ensure compliance with all federal, state, and local laws and regulations, including food safety and sanitation standards.

·       Maintain effective communication with FOH staff, the Executive Chef, and other stakeholders.  Continuously improve kitchen operations by implementing best practices and operational improvements.

·       Manage inventory and ordering of food, beverages, and supplies to ensure adequate stock levels.

·       Ensure that all dishes are prepared in a timely manner and to the highest quality standards.  Maintain a positive and professional image of the kitchen in the community.

Required Skills / Abilities / Competencies:

·       Strong leadership and interpersonal skills with a customer-first mentality.

·       Excellent organizational and time-management skills with a high attention to detail.

·       Strong financial acumen and ability to manage a P&L statement. Ability to work under pressure and handle multiple tasks simultaneously.

·       Proficient in Microsoft Office and other kitchen management software.

·       Strong problem-solving and decision-making skills.

·       Excellent written and verbal communication skills.

·       Ability to work a flexible schedule including evenings, weekends, and holidays.

Education and Experience:

·       Culinary degree or equivalent required.

·       Minimum of 3 years of kitchen management experience, preferably in a fine dining establishment.

·       ServSafe Certification required.

Work Environment:

·       The environment requires the team member to work inside in a temperature-controlled environment.

·       Required to work weekends and irregular hours.

·       Requires working under stressful conditions.

·       Must be able to work safely in a noisy area.

Physical Requirements:

·       Must be physically able to audit/inspect kitchen sites, including walking properties, bending, stretching, squatting, and kneeling.

·       Must stand for long periods, 6 to 10 hours a day.

·       You must be able to get on a ladder and reach.

·       Must lift 25 to 40 pounds at a time.

·       Requires maintenance of the kitchen, changing light bulbs, and other additional tasks.

Travel Required:

None

Other Duties:

Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities required of the team member for this job. Duties, obligations, and activities may change at any time, with or without notice.