Sous Chef

Job Summary:

The Sous Chef assists the Executive Chef in managing all kitchen operations. This role is responsible for supervising kitchen staff, maintaining food quality and safety standards, coordinating food preparation, and ensuring efficient kitchen operations. The Sous Chef helps maintain consistency in menu execution while supporting training and development of culinary team members.

Duties/Responsibilities:

● Assist the Executive Chef in daily kitchen operations and food preparation.

● Supervise and coordinate activities of kitchen staff including line cooks, prep cooks, and stewards.

● Ensure all dishes are prepared and presented according to hotel standards and recipes.

● Monitor food quality, portion control, and presentation.

● Maintain compliance with food safety, sanitation, and health regulations.

● Assist with menu planning, recipe development, and seasonal menu updates.

● Manage kitchen inventory and assist with ordering food and supplies.

● Train, mentor, and support kitchen staff to maintain high performance and teamwork.

● Help manage kitchen scheduling and labor efficiency.

Required Skills/Abilities:

● 3–5 years of professional kitchen experience, including supervisory experience.

● Strong knowledge of cooking techniques, food safety standards, and kitchen operations.

● Ability to lead and motivate a team in a fast-paced environment.

● Strong organizational and communication skills.

Education and Experience:

● Culinary degree or equivalent professional experience preferred.

Physical Requirements:

● Must be able to work early mornings, evenings, weekends, and holidays.

● Must be able to lift up to 15 pounds at times.