Sous Chef
Core
Provide direct supervision to the culinary team to ensure quality food preparation, guest satisfaction, and operational efficiency in assigned outlets.
Role type
Senior IC sous chef
Builds
High-quality food products and guest dining experiences
Domain
Hospitality / Culinary Arts
Required skills
Supervisory experience, menu development, cost control, staff training, health code compliance, kitchen operations management, recipe costing, inventory management, food safety standards
Preferred skills
Culinary arts degree or accredited apprenticeship, knowledge of stocks, soups, and mother sauces, experience with various meats and seafood
Technologies
Kitchen management systems, inventory tracking tools
Responsibilities
Staff scheduling, training, and performance evaluation; oversee cooking operations and food quality; manage food and labor costs; ensure health department compliance; coordinate front-of-house and back-of-house operations; develop and update recipes and menus.
Seniority
Senior, hands-on IC