Career Opportunity
Sous Chef
We are seeking a talented, disciplined, and passionate Sous Chef to help lead our culinary team. This pivotal management role oversees daily food production, kitchen safety, sanitation, and the mentorship of line and prep cooks.
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Key Responsibilities
- Direct, train, and mentor line cooks, prep cooks, and kitchen porters during preparation and service.
- Oversee kitchen opening or closing and ensure every station is fully prepared and operational.
- Monitor portioning, cooking technique, and plate presentation on the line.
- Partner with the Head Chef on seasonal specials, recipe testing, and plating guides.
- Track inventory, place supplier orders, and manage waste against food-cost targets.
- Step onto the line during peak periods and enforce health, food-safety, and sanitation requirements.
- Assist with labor scheduling, food-cost calculations, and back-of-house evaluations.
Skills and Qualifications
- Proven culinary leadership and the ability to resolve conflict and motivate a team under pressure.
- Advanced knife skills and mastery of hot and cold cooking stations.
- Working knowledge of food cost, labor cost, and portion-control fundamentals.
- Clear professional communication with staff, front-of-house teams, and vendors.
- Valid food manager protection certification, such as ServSafe Manager.
- At least 2–3 years as a high-level Line Cook, Chef de Partie, or Junior Sous Chef in a fast-paced kitchen.
Work Environment
- High-pressure, fast-paced, and physically demanding commercial kitchen.
- Open availability for long shifts, early mornings, late nights, weekends, and holidays.