Sous Chef

Description

• →Lead by example through professionalism, discipline, urgency, and attention to detail.
• →Foster a culture of excellence, accountability, teamwork, and continuous improvement.
• →Support the Executive Chef in achieving all culinary, operational, and financial goals.
• →Supervise and direct all kitchen staff during preparation and service.
• →Train, mentor, coach, and develop culinary team members at all levels.
• →Participate in hiring, onboarding, performance evaluations, and disciplinary processes.
• →Ensure all team members maintain the highest standards of conduct, appearance, and professionalism.
• →Conduct daily pre-service meetings and communicate menu changes, allergies, VIP guests, and service expectations.

• →Support food cost, labor cost, and inventory management initiatives.
• →Monitor product usage and assist in reducing waste and inefficiencies.
• →Maintain accurate ordering and inventory practices.
• →Assist with menu costing and operational planning when requested.
• →Ensure proper handling and storage of all products to maximize yield and profitability.

• Oversee all food preparation, production, plating, and service execution.
• Ensure all recipes, techniques, and presentation standards are executed consistently.
• Maintain complete knowledge of all menu items, ingredients, preparations, and cooking methods.
• Verify the quality, freshness, and integrity of all ingredients.
• Lead service by expediting and maintaining quality control throughout every service period.
• Ensure all dietary restrictions, allergies, and guest modifications are handled accurately and professionally.
• Maintain exceptional standards of taste, texture, temperature, and presentation.

• Oversee daily kitchen operations and ensure all stations are prepared for service.
• Create and manage prep lists, production schedules, and station assignments.
• Monitor inventory levels and maintain appropriate pars.
• Assist with ordering, receiving, and inventory management.
• Ensure proper organization and cleanliness of all storage areas, walk-ins, and workstations.
• Maintain equipment functionality and report maintenance needs promptly.
• Monitor labor deployment and productivity throughout each shift.
• Ensure smooth communication between culinary, service, and management teams.

• Uphold Michelin-level standards of consistency, refinement, and execution.
• Conduct ongoing quality checks throughout preparation and service.
• Ensure all food leaving the kitchen reflects the restaurant's culinary vision and standards.
• Monitor portion control and minimize waste while maintaining quality.
• Maintain meticulous attention to cleanliness, organization, and detail.
• Continuously seek opportunities for improvement in systems, execution, and guest experience.

• Maintain full compliance with all health department regulations and food safety standards.
• Ensure proper handling, storage, labeling, and rotation of all food products.
• Enforce sanitation procedures and cleanliness standards throughout the kitchen.
• Maintain HACCP and food safety protocols.
• Promote a culture of workplace safety and ensure compliance with all company policies and procedures.

• Stay current with culinary trends, techniques, ingredients, and industry developments.
• Participate in continuing education, tastings, workshops, and training opportunities.
• Support menu research and development initiatives.
• Contribute ideas that elevate the culinary program and guest experience.

Requirements

• Ability to stand and walk for extended periods.
• Ability to frequently bend, reach, twist, and perform repetitive motions.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a high-temperature, fast-paced kitchen environment.
• Ability to work evenings, weekends, holidays, and extended hours as business demands require.

• Minimum 3–5 years of progressive culinary leadership experience in fine dining, luxury hospitality, or Michelin-starred environments preferred.
• Exceptional culinary technique and strong foundational cooking skills.
• Proven leadership, organizational, and communication abilities.
• Extensive knowledge of food safety, sanitation, and kitchen operations.
• Strong understanding of inventory management, food costing, and labor management.
• Proficiency with Microsoft Office and restaurant management systems preferred.
• Valid Food Handler Certification required.
• Culinary degree or equivalent professional experience preferred.