Sous Chef

About the role

The Sous Chef is the second‑in‑command in the kitchen, supporting the Executive Chef in overseeing all culinary operations, managing back‑of‑house staff, and ensuring strict food quality and safety standards.

Key responsibilities

• Manage daily kitchen operations during peak service, supervising line production and expediting tickets between front‑of‑house and line cooks.
• Execute opening and closing checklists, monitor equipment, and maintain a sanitary hand‑off between shifts.
• Inspect incoming food for freshness, portion accuracy, and presentation; assist in seasonal menu development and daily specials.
• Train, mentor and schedule BOH staff, conduct performance evaluations and handle disciplinary actions.
• Perform regular inventory counts, enforce FIFO rotation, place vendor orders, and control waste to protect profitability.
• Enforce local health department codes, HACCP guidelines, and other food safety regulations.

Required profile

• Degree or diploma in Culinary Arts or Hospitality Management preferred; equivalent hands‑on experience considered.
• Valid food‑manager certification (e.g., ServSafe Manager).
• Open availability for long shifts, nights, weekends, split shifts and holidays.
• Physical ability to stand 8‑10 hours daily in a hot kitchen and lift up to 25 kg.

Required skills

• ServSafe Manager certification
• HACCP compliance knowledge