Sous Chef

Our company is a distinguished player in the hospitality and food service industry, renowned for delivering exceptional dining experiences and maintaining the highest standards of culinary excellence. As a forward-thinking restaurant operation, we pride ourselves on fostering a dynamic environment where innovation meets tradition, ensuring that every guest enjoys flavorful, expertly prepared meals alongside outstanding service. With a commitment to quality, safety, and teamwork, our establishment thrives on the dedication and professionalism of our staff, who work collaboratively to uphold our brand reputation and exceed customer expectations. We are currently seeking a highly skilled and motivated Sous Chef to join our culinary leadership team. This exempt-level position typically reports directly to the Restaurant Chef and plays a vital role in managing complex kitchen operations and food production processes. The Sous Chef is responsible for coordinating day-to-day kitchen activities, supervising kitchen staff, and overseeing the preparation, seasoning, and cooking of food to guarantee that every dish meets our rigorous quality standards. In this role, the Sous Chef assists in assigning responsibilities to kitchen team members and sets deadlines to ensure efficient workflow and timely completion of meal services. A key function involves promoting and enforcing safety and sanitation standards, including adherence to HACCP procedures, to ensure food safety and compliance with all regulatory requirements. The position demands active involvement in menu planning, inventory control, and the management of kitchen supplies to maintain optimal operational efficiency and cost control. Moreover, the Sous Chef is instrumental in sustaining high service and quality standards, aimed at maximizing sales and profitability for the restaurant. The role includes ensuring all food products are prepared and presented in accordance with company and franchise standards as well as applicable regulatory guidelines. This position may also serve as a resource for resolving complex kitchen-related problems and provides valuable recommendations regarding hiring, firing, advancement, and promotion decisions within the kitchen staff. Effective communication and positive staff relations are crucial to the success of the Sous Chef. The candidate will manage associate activities such as conducting performance reviews, applying progressive discipline, addressing associate relations issues, and implementing incentive and development programs as directed by the Restaurant Manager. The Sous Chef consistently works to provide the highest quality customer service by delivering proper training and support to all kitchen associates, ensuring guest satisfaction and the consistent quality of food products. This role requires a blend of culinary expertise, leadership capabilities, and organizational skills to manage multi-project time and issue management efficiently. Candidates must possess a strong ability to motivate and coach team members effectively, acting as a change agent who drives continuous improvement and team cohesion. This position is ideal for a culinary professional with 3 to 5 years of experience in kitchen operations and staff supervision, who is ready to take on significant leadership responsibilities within a reputable dining establishment.