GENERAL JOB DESCRIPTION The sous chef assists the Director of Culinary in managing kitchen operations and food preparation. This role supervises kitchen staff, ensures food quality and presentation standards are met, maintains sanitation and safety compliance, and helps with scheduling, inventory, and training. The sous chef may also step in to lead the kitchen in the executive chef’s absence. DUTIES AND RESPONSIBILITIES • Supervise line cooks and kitchen staff. • Oversee daily food preparation, plating, and service. • Support menu planning, recipe testing, and seasonal specials. • Manage inventory, ordering, and supply control. • Train, coach, and evaluate kitchen employees. • Enforce food safety, sanitation, and workplace safety standards. • Maintain quality, consistency, and cost control. QUALIFICATIONS • High School Diploma or GED equivalent • Strong culinary skills and kitchen leadership experience. • Ability to work under pressure in a fast-paced environment. • Excellent communication, organization, and problem-solving skills. • Knowledge of food safety and sanitation rules KEY COMPETENCIES • Advanced cooking skills and food preparation knowledge. • Leadership and team supervision. • Clear communication with kitchen staff and front-of-house teams. • Time management and multitasking. • Attention to detail and consistency in plating, quality, and safety. • Food safety and sanitation awareness. • Problem-solving and adaptability during busy service. PHYSICAL REQUIREMENTS • Prolonged standing and walking. • Frequent bending, stooping, kneeling, crouching, and reaching. • Repetitive hand motions and manual dexterity for knives and utensils. • Ability to lift, push, pull, or carry up to 50 pounds. • Tolerance for heat, humidity, noise, and other kitchen hazards. • Physical stamina to work long shifts under pressure.