About This Role
Supporting the Head Chef in managing daily kitchen operations and maintaining high standards of food quality, presentation, and consistency is the core of this role. The Sous Chef will assist with menu preparation, supervise kitchen staff, coordinate food production, and ensure efficient service during busy periods. This position requires strong culinary skills, leadership abilities, and a commitment to maintaining a clean, organized, and professional kitchen environment.
Responsibilities
- Assist the Head Chef with daily kitchen operations and food preparation activities
- Supervise and coordinate kitchen staff to ensure efficient workflow and timely service
- Prepare, cook, and present dishes according to established recipes and quality standards
- Support menu development, daily specials, and seasonal food offerings
- Ensure consistency in flavor, freshness, portion sizes, and food presentation
- Train and guide line cooks, prep cooks, and other kitchen team members
- Coordinate food preparation schedules to meet restaurant service demands
- Monitor inventory levels, rotate stock, and assist with ingredient ordering
- Help control food costs, reduce waste, and maintain proper portion control
- Maintain cleanliness and organization across kitchen stations and food storage areas
- Follow food safety, sanitation, and allergen-handling procedures
- Inspect ingredients and prepared dishes to ensure quality and freshness
- Assist with monitoring kitchen equipment and reporting maintenance concerns
- Communicate effectively with front-of-house staff to support smooth service
- Help maintain accurate food preparation records and inventory documentation
- Support the Head Chef in maintaining kitchen discipline, teamwork, and productivity
Requirements
- Previous experience as a Sous Chef, Chef de Partie, or experienced line cook
- Strong culinary knowledge and practical food preparation skills
- Ability to supervise, motivate, and support kitchen team members
- Understanding of menu preparation, recipe consistency, and food presentation
- Knowledge of inventory control, stock rotation, and food cost management
- Familiarity with food safety, sanitation, and allergen procedures
- Strong time-management, organizational, and communication skills
- Ability to work efficiently during busy service periods
- Good problem-solving skills and attention to detail
- Willingness to learn, adapt, and support the Head Chef's direction
- Flexibility to work evenings, weekends, holidays, and varying shifts as needed