Sous Chef

About the role

The Sous Chef is accountable for the daily success of kitchen operations, combining hands‑on culinary work with staff leadership. Reporting to the Executive Chef, this role ensures high‑quality food production while maintaining budgetary and sanitation standards.

Key responsibilities

• Manage kitchen shift operations and enforce Food & Beverage policies.
• Estimate daily production needs, communicate requirements, and oversee food preparation.
• Prepare and cook a wide range of dishes for regular service and special events.
• Develop new menu items, design decorative food displays, and ensure proper presentation.
• Maintain purchasing, receiving, storage standards, and compliance with food‑handling regulations.
• Supervise cooks and kitchen staff, lead shifts, and perform duties of kitchen managers as needed.
• Monitor equipment functionality and report malfunctions.

Required profile

• High school diploma or GED with at least 4 years culinary experience, OR a 2‑year degree in Culinary Arts/Hotel Management with 2 years experience.
• Proven ability to guide and develop kitchen staff.
• Strong understanding of sanitation and food safety standards.

Required skills

• Food safety compliance
• Menu planning
• Inventory management
• Kitchen equipment operation