Sue Chef

The Sous Chef serves as the second-in-command in the kitchen, reporting directly to the Executive Chef. They oversee daily culinary operations, manage kitchen staff, enforce food safety standards, and ensure high quality and consistency in food presentation and preparation.

Key Responsibilities

• Kitchen Management & Leadership

  • Direct and supervise line cooks, prep cooks, and kitchen staff during service.

  • Step in for the Executive Chef in their absence, managing all kitchen operations seamlessly.

  • Assist in scheduling, training, mentoring, and evaluating kitchen staff.

  • Foster a safe, respectful, and productive team environment.

• Food Preparation & Quality Control

  • Oversee the preparation and plating of dishes to ensure consistent quality, portion size, and presentation.

  • Assist in menu planning, recipe development, and seasonal menu changes.

  • Expedite orders during peak service hours to maintain food flow and kitchen speed.

• Inventory & Cost Management

  • Monitor stock levels, order supplies, and manage kitchen inventory to minimize waste.

  • Track daily food costs and labor budgets in alignment with financial goals.

  • Ensure proper storage, labeling, and rotation of ingredients (FIFO method).

• Sanitation & Safety Compliance

  • Enforce strict health, hygiene, and safety standards (HAACP/ServSafe guidelines).

  • Ensure all kitchen equipment is properly maintained, cleaned, and operated safely.

  • Maintain clean, organized workstations throughout the kitchen.

Qualifications & Requirements

• Experience: 3+ years of experience in high-volume commercial kitchens, with at least 1–2 years in a leadership role (e.g., Lead Line Cook, Station Chef, or Assistant Sous Chef).

• Education: High school diploma or GED required; Culinary Arts degree or apprenticeship equivalent preferred.

• Certifications: Valid Food Handler / ServSafe Manager certification required.

• Skills: Strong leadership, communication, time management, and problem-solving abilities under high pressure. Advanced knife skills and culinary techniques.

Working Conditions & Physical Demands

• Standing and walking for extended periods (8–12 hour shifts).

• Bending, lifting, and carrying items weighing up to 50 lbs.

• Exposure to heat, steam, sharp objects, and fast-paced kitchen environments.

• Flexible schedule, including nights, weekends, and holidays.