Sous Chef

RESPONSIBILITIES: Assist the Chef de Cuisine in managing daily kitchen production and execution. Train, mentor, and develop culinary and FOH staff while maintaining high standards of performance. Monitor food and labor costs on a daily basis and help implement cost-control measures. Conduct daily inspections of food preparation and ensure all BOH cleanliness, sanitation, and safety procedures are consistently followed. Coordinate training activities with the main kitchen, prep cooks, and dishwashing team. Maintain specialized company equipment and ensure all cleaning and maintenance protocols are followed. Build and maintain strong, professional relationships with vendors. Assist the Chef de Cuisine with food and beverage-related issues, execution challenges, and day-to-day problem-solving. Assist with scheduling, training, coaching, and performance management of kitchen staff. Oversee ordering of supplies and maintain appropriate inventory levels. Provide experienced leadership during service, helping anchor and guide the team with confidence, efficiency, and professionalism. BACKGROUND PROFILE2+ years of experience as a Sous Chef in an upscale or fine-dining restaurant with $5M+ in annual revenue. Experience with French cuisine strongly preferred. Strong interpersonal and communication skills. Energetic, detail-oriented, and passionate about hospitality. Quick learner who is flexible and comfortable adapting to a fast-changing environment. Able to pivot quickly, embrace new challenges, and approach new situations with a learning mindset.