Sous Chef

Summary

The Sous Chef supports and oversees kitchen operations, coordinating the activities of cooks and kitchen staff to ensure the efficient preparation and presentation of high-quality meals. Acting as second-in-command in the kitchen, this role is critical in maintaining culinary standards and seamless operations in the Chef’s absence.

Supervise kitchen staff to ensure proper cooking methods, portion sizes, and garnishing standards are followed.

Provide hands-on training and guidance to cooking personnel on advanced culinary techniques.

Prepare and carve meats, sauces, and specialty dishes during peak service times, banquets, and special functions.

Assume full responsibility for the kitchen in the absence of the Chef, including planning, organizing, and preparing all meals.

Prep food products using standardized preparation techniques and recipes.

Visibly assess food quality and cooking temperatures to ensure consistency and excellence.

Other duties as assigned.

Qualifications

KEY STRENGTHS FOR SUCCESS

Strong leadership and supervisory skills with the ability to manage a diverse kitchen team.

Advanced culinary knowledge with attention to detail in flavor, presentation, and technique.

Ability to remain calm and effective in high-pressure environments.

Strong organizational and planning skills to support both daily operations and large functions.

Commitment to maintaining food safety and sanitation standards.

PROFESSIONAL EXPERIENCE

Minimum 2 years of kitchen supervisory experience.

3 years of kitchen operations experience, including at least

1 year in a lead cook role

1 year in a steward position