About This Role
Caring for all kitchen operations and maintaining high food quality standards is the core of this culinary leadership role. The Chef / Sous Chef leads and develops kitchen staff, ensuring an efficient, clean, and organized kitchen environment. This position suits a candidate who is passionate about food, thrives in a fast-paced environment, and demonstrates strong leadership, creativity, and attention to detail.
Responsibilities
- Assist in overseeing daily kitchen operations to ensure smooth and efficient service
- Supervise, train, mentor, and motivate kitchen staff to uphold company standards
- Lead by example through professionalism, teamwork, and a hands-on management style
- Help create staff schedules and manage labor costs effectively
- Support recruitment, onboarding, and ongoing training of kitchen team members
- Prepare and oversee preparation of menu items according to recipes and presentation standards
- Ensure consistency, portion control, and exceptional food quality at all times
- Assist in menu development, specials creation, and seasonal offerings
- Monitor food production to maintain speed, accuracy, and guest satisfaction
- Assist with ordering, receiving, and inventory control of all food and kitchen supplies
- Minimize waste and support food cost goals through proper product handling and rotation
- Ensure all food is stored and labeled according to safety and company standards
- Maintain a clean, organized, and sanitary kitchen environment
- Ensure compliance with all health department regulations, food safety standards, and company policies
- Monitor equipment condition and report maintenance needs promptly
- Enforce safe work practices and proper use of kitchen equipment
- Step into leadership responsibilities in the absence of the Executive Chef or Head Chef
- Support front-of-house coordination to ensure smooth service and guest satisfaction
- Participate in team meetings and contribute ideas for operational improvements
Requirements
- 2+ years of culinary leadership experience as a Sous Chef, Lead Cook, or Chef preferred
- Strong knowledge of food preparation techniques, kitchen systems, and sanitation standards
- Ability to work efficiently in a high-volume, fast-paced environment
- Strong leadership, communication, and organizational skills
- Food safety certification preferred (or willingness to obtain)
- Ability to work flexible hours, including nights, weekends, and holidays
- Ability to stand for extended periods and lift up to 50 lbs.
Nice to have:
