Sous Chef

Augusta, GA, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $47,000.00 - $63,400.00

Benefits

401(k)

Dental Insurance

Health Insurance

Paid Time Off

Vision Insurance

Job Description

We are a prestigious hospitality establishment, renowned for providing exceptional culinary experiences within our hotel and fine dining settings. Our dedication to quality, innovation, and customer satisfaction has positioned us as a leader in the industry. We offer an inviting environment for culinary professionals who are passionate about their craft and eager to contribute to a dynamic, upwardly mobile team. As a full-time operation, we maintain a strong focus on offering career growth opportunities and fostering a supportive workplace culture that rewards creativity and teamwork. Our commitment extends beyond just serving remarkable dishes—we aim to inspire and nurture talent while consistently exceeding guest expectations through every meal served.

The role of the Sous Chef is pivotal in maintaining the high standards and smooth flow of our kitchen operations. This position is ideal for someone with a strong culinary background in hotels and fine dining or casual dining settings, looking to advance their career by taking on leadership responsibilities. The Sous Chef partners closely with the Executive Chef to oversee daily kitchen activities, from food preparation to staff supervision, inventory management, and ensuring compliance with all health and safety regulations. This challenging yet rewarding role demands creativity, precision, and the ability to thrive in a fast-paced environment. The Sous Chef will play an integral part in menu development by incorporating seasonal ingredients and understanding guest preferences to elevate the dining experience.

In this role, the Sous Chef will mentor and train kitchen staff, instilling industry best practices and enhancing culinary skills across the team. Attention to detail and dedication to cleanliness and organizational efficiency are paramount to uphold the kitchen’s standards. Moreover, the Sous Chef will occasionally participate in banquet events, ensuring flawless execution and timely service. This position is perfect for a motivated professional who embraces responsibility, excels in multitasking, and fosters a positive workplace culture while maintaining the highest standards of culinary excellence. Join our team where your culinary expertise will be valued, and your contributions will help shape an exceptional dining experience for our guests. We offer comprehensive health and dental benefits, a 401(k) plan, paid time off, and more—all designed to support our employees’ well-being and professional growth.

Job Requirements

Proven experience as a sous chef or in a similar role within a food service environment
Strong knowledge of food safety practices and regulations
Experience in banquet service is preferred but not mandatory
Excellent team management skills with the ability to motivate and lead a diverse kitchen staff
Proficient in inventory management practices to ensure efficient stock control
Strong culinary skills with an emphasis on creativity in menu planning
Ability to work under pressure while maintaining attention to detail
Flexibility to work various shifts, including evenings, weekends, and holidays as needed

Job Qualifications

Proven experience as a sous chef or in a similar role within a food service environment
Strong knowledge of food safety practices and regulations
Excellent team management skills with the ability to motivate and lead a diverse kitchen staff
Proficient in inventory management practices to ensure efficient stock control
Strong culinary skills with an emphasis on creativity in menu planning
Ability to work under pressure while maintaining attention to detail
Flexibility to work various shifts, including evenings, weekends, and holidays as needed

Job Duties

Assist in the preparation and presentation of high-quality dishes that meet our restaurant's standards
Supervise kitchen staff, ensuring efficient workflow and adherence to food safety regulations
Collaborate with the Executive Chef on menu planning and development, incorporating seasonal ingredients and customer preferences
Manage inventory levels, ordering supplies as needed while minimizing waste
Train and mentor kitchen staff on food handling techniques, safety protocols, and culinary skills
Maintain cleanliness and organization of the kitchen area, ensuring compliance with health regulations
Participate in banquet preparation and execution as required, ensuring timely service during events
Monitor food quality during preparation and service to ensure consistency and excellence