Sous Chef

• Execute menus, recipes, and culinary standards established by the Chef
• Supervise daily kitchen operations and event execution
• Train, coach, and supervise cooks and kitchen staff
• Monitor food quality, portioning, and presentation during service
• Support inventory management, ordering, and product rotation
• Enforce sanitation, safety, and food handling standards
• Assist with staffing execution and labor deployment
• Address operational issues during service
• Act as Chef-in-Charge during assigned shifts or in the Chef’s absence
• Support inventory counts and operational reporting
• Uphold company policies, procedures, and culture
• Other duties as assigned

• Must be 21 years of age
• Culinary degree or equivalent professional training preferred
• Minimum of 3–5 years of supervisory culinary experience
• High-volume, arena, stadium, or large-venue experience preferred
• Strong executional leadership and communication skills
• Ability to work evenings, weekends, and holidays
• SERV Safe / Food Handler Certification (required within 30 days of hire)
• Ability to work with minimal supervision
• Ability to interact with all levels of customers and staff including management
• Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours
• Communicate effectively both verbally and in writing with all staff and vendors
• Be detail oriented
• Always present a professional appearance and demeanor during the workday
• Excellent organizational and planning skills
• Excellent communication and interpersonal skills
• Strong customer service orientation
• Must be energetic, self-disciplined with a strong sense of initiative, is detail oriented and have a passion for delivering exceptional guest service
• Positive attitude and neat appearance
• Work ethics encourages strong urgency and quality in a team environment
• Ability to stand and walk for extended periods
• Ability to lift up to 50 lbs
• Must be able to pass background

High-volume, arena, stadium, or large-venue experience preferred