Sous Chef

Sous Chef supports the Executive Chef and Chef Leadership team in overseeing daily kitchen operations within a hospitality environment. Responsible for food quality, staff supervision, inventory control, and maintaining safety, sanitation, and guest satisfaction across all food venues, including restaurants and banquets. Responsibilities include training and developing culinary staff, ensuring consistent preparation and presentation, executing menus for restaurants and banquets, supervising food production during service, assisting with scheduling and labor control, enforcing culinary standards and portion controls, leading by example in professionalism and teamwork, ensuring health department compliance, maintaining food handling and sanitation procedures, conducting regular kitchen inspections and corrective actions, collaborating with front-of-house for seamless service, assisting with menu development and budgeting/purchasing decisions, and maintaining cost controls and inventory. Requires 3-5 years of culinary experience, leadership experience, strong knowledge of culinary techniques and food safety, ability to multi-task in a fast-paced environment, willingness to work flexible hours including weekends and holidays, and possessing required certifications and licenses.