Sous Chef

Job Summary

As a Sous Chef, you will assist in leading daily culinary operations, ensuring high standards of food quality, presentation, safety, and service. Working closely with the Executive Chef and culinary leadership team, you will oversee food production, menu development, purchasing, inventory management, and cost controls while supporting the overall success of the food program.

This role requires a hands-on culinary leader with strong operational expertise, the ability to manage complex workflows, and the leadership skills to develop, coach, and motivate a diverse culinary team. The Sous Chef will help drive operational excellence, maintain consistent standards, and execute innovative culinary programs that meet the needs of clients and customers.

Job Description

Primary Responsibilities:

• Oversee and participate in daily food preparation and production, ensuring consistent quality, freshness, presentation, and adherence to established standards.
• Support the Executive Chef in managing culinary operations, including staffing, scheduling, production planning, purchasing, inventory, and resource allocation.
• Lead, train, coach, and develop culinary associates and supervisory team members, fostering accountability, collaboration, and a high-performance team environment.
• Assist with menu planning, recipe development, and the implementation of new culinary initiatives in partnership with culinary leadership and marketing teams.
• Monitor food and labor costs, manage inventory, minimize waste, and implement strategies to improve operational efficiency and financial performance.
• Ensure compliance with food safety, sanitation, workplace safety, and regulatory requirements, including company policies and client standards.
• Coordinate production schedules and maintain accurate production sheets to support efficient execution and consistent service.
• Partner with management and client stakeholders to address operational needs, enhance the customer experience, and support overall program objectives.
• Identify opportunities to improve processes, strengthen team performance, and elevate culinary standards.
• Perform other duties as assigned.

Qualifications:

• Minimum of 5 years of progressive culinary experience, including management responsibility; significant experience leading complex, high-volume culinary operations is strongly preferred.
• Demonstrated ability to lead teams, manage multiple operational priorities, and oversee day-to-day culinary execution in a fast-paced environment.
• Experience in corporate dining, hotels, upscale restaurants, education, healthcare, or other complex foodservice operations; top-tier corporate dining experience is a plus.
• Strong knowledge of culinary techniques, menu development, food production, sanitation, food safety, quality assurance, and presentation standards.
• Experience managing food and labor costs, inventory, purchasing, production planning, and operational budgets.
• Proven leadership, coaching, training, and team development skills, with the ability to establish accountability and support the growth of other leaders.
• Ability to manage competing priorities, solve problems effectively, and make sound operational decisions.
• Proficiency in production planning and the preparation and distribution of production sheets.
• Computer proficiency, including Microsoft Office applications and Excel.
• ServSafe certification or applicable food safety certification preferred.
• Associate's degree in Culinary Arts or a related field preferred, or an equivalent combination of education and experience.