Sous Chef
On-siteNaples, Florida, United States
Job Summary
Lead and develop team members through structured training, coaching, and guidance to uphold culinary standards. Partner with the Executive Chef on strategic direction, recruitment, hiring, and onboarding to build a high-performing team. Manage inventory controls, labor cost optimization, and food cost reporting to ensure alignment with business objectives. Drive operational excellence by implementing quality and safety standards, conducting line checks, monitoring food preparation, and leading expediting. Document key updates to enhance team performance and support ongoing operations. Assume full leadership responsibilities in the absence of the Executive Chef to ensure seamless execution.
Required Qualifications
- 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant
- culinary program curriculum
- equivalent combination of education and experience
- Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning
- Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication
- Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards
- Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership
- Flexibility to work weekends, holidays, and variable shifts as needed
- Frequently lift and move up to 50 lbs using appropriate equipment and techniques
- Comfortable standing and walking for extended periods
- Commitment to proper safety and sanitation practices in a commercial kitchen environment
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.