Sous Chef

• Prepare or directly supervise kitchen staff responsible for daily food preparation, ensuring all cooking methods, garnishing, presentation, and portion sizes meet established recipes and quality standards
• Assist the Executive Chef and Sr. Sous Chef with monthly inventory management, pricing, cost controls, purchasing, requisitioning, and food production oversight
• Assume full responsibility for kitchen operations in the absence of the Executive Chef and Sr. Sous Chef
• Support the Executive Chef and Sr. Sous Chef in supervising, training, and developing kitchen staff while ensuring compliance with sanitation and safety standards
• Consistently maintain high standards of food quality, presentation, taste, and consistency
• Recommend maintenance, repair, and upkeep needs for kitchen facilities and equipment
• Prepare reports, schedules, menu costing, and other administrative tasks as assigned by the Executive Chef and Sr. Sous Chef
• Work in any kitchen station as needed to support operational demands
• Assist with implementing energy conservation and waste reduction procedures within the kitchen
• Support the development and coordination of training and professional development opportunities for culinary staff
• Collaborate with dining service personnel during daily lineups and operational meetings
• Assist with food procurement, receiving, storage, inventory organization, and issuing of food items
• Coordinate and oversee setup, presentation, and execution for events and service operations
• Address guest concerns professionally, report complaints to the Executive Chef and Sr. Sous Chef, and assist in resolving issues promptly and effectively
• Maintains reasonable, regular, punctual attendance consistent with Company policies, the Americans with Disabilities Act (ADA), the Family Medical Leave Act (FMLA), and other federal, state, and local standards
• Adapts to changing duties, as required, based on business needs

• Strong sense of urgency
• Availability to work various shifts, including weekends
• Must be able to stand and walk for extended periods
• Have a good attitude and participate as a member of the team
• Able to work a flexible schedule, including nights, weekends, and holidays

Culinary certifications preferred