Sous Chef

Department: Food & Beverage

Reports to: General Manager

Job Type: Full Time, Exempt

Job Summary:

The Sous Chef assists the Executive/Head Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests. The Sous Chef collaborates with a skilled culinary team, leads by example, and contributes to menu development while adhering to established recipes and guidelines. Creativity, leadership abilities, and attention to detail are essential in upholding a restaurant's reputation for excellence.

Duties & Responsibilities:

• Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency.
• Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth.
• Collaborate with the Executive Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible.
• Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards.
• Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control.
• Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary.
• Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices.
• Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge.
• Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests.
• Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment.

Qualifications:

• Proven experience as a Sous Chef or senior station chef in a high-volume, fast-paced restaurant environment.
• Culinary degree or equivalent professional training preferred.
• Exceptional culinary skills and a deep understanding of various cooking techniques, flavor profiles, and presentation styles.
• Strong leadership abilities with the ability to motivate and inspire a team, fostering a positive, inclusive work culture.
• Excellent organizational and time management skills, with the ability to multitask and prioritize effectively.
• Strong knowledge of food safety and sanitation regulations, ensuring strict adherence to health code standards.
• Passion for quality food, creativity, and staying updated with industry trends and innovations.
• Ability to thrive in a fast-paced, high-pressure environment while maintaining attention to detail.
• Strong communication and interpersonal skills, with the ability to collaborate effectively with team members and interact professionally with guests.
• Must possess, or be able to obtain, valid food safety certification upon hire

Benefits:

• Medical, Dental, Vision, Life, and Short-Term Disability insurance available
• Paid Time Off401 (k)
• 401k with matching
• Lodging and dining discounts