Sous Chef | Stephanie Inn

Maintains day-to-day operation of the kitchen and holds full responsibility in the Executive Chef’s absence, overseeing breakfast and pastry departments and developing procedures to meet established standards. Communicates with the Executive Chef for updates and revisions, ensures food quality, presentation, sanitation, and safety, and facilitates timely follow-through on client, guest, and team member requests. Assists in staff selection, supervision, training, scheduling, evaluation, and coaching; demonstrates leadership to empower employees to meet standards. Monitors food and labor costs, conducts regular kitchen walkthroughs for storage areas and food lines, and assists with purchasing, receiving, inventory, invoicing approvals, recipe requests, menu and recipe costing, and timekeeping/scheduling responsibilities. Demonstrates flexibility to perform multiple tasks, handles stressful situations, and maintains proficiency with computer programs. The role requires a culinary arts degree and/or equivalent training with three or more years of supervisory experience, working knowledge of sauces and butchering techniques, knife skills, specialized equipment, and relevant permits or certifications; emphasizes a person-focused, inclusive culture and the company’s commitment to delivering exceptional hospitality experiences.