Sous Chef
On-siteAllentown, Pennsylvania, United States
Job Summary
Oversee daily kitchen operations, ensuring stations are stocked, recipes are executed correctly, and food quality standards are maintained. Lead the kitchen team during service, managing ticket flow, communication, and pacing while addressing issues quickly. Supervise line cooks, prep cooks, and dishwashers, providing training, coaching on techniques and food safety, and supporting employee development. Monitor inventory levels, enforce sanitation protocols, and assist with scheduling and operational reporting. Assume full leadership responsibilities when the Chef de Cuisine is absent. Requires minimum 2–3 years of kitchen leadership experience and ServSafe certification.
Required Qualifications
- Minimum 2–3 years of kitchen leadership experience in a high-volume restaurant
- Experience supervising and training culinary team members
- Strong knowledge of food safety, sanitation, and kitchen operations
- Ability to lead a service independently
- ServSafe Certification required or obtainable within 90 days of hire
- Strong communication, leadership, and organizational skills
- Flexible schedule including nights, weekends, and holidays
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