Sous Chef-Greenwich, CT

Reports To: Executive Chef

Supervises: Chef de Parties, Line Cooks, Commis Chefs, Kitchen Stewards The Sous Chef supports the Executive Chef and Executive Sous Chef in managing daily kitchen operations. This position is responsible for supervising food preparation and service, maintaining food quality and presentation standards, managing kitchen staff, controlling waste, and ensuring compliance with food safety and sanitation requirements. Sous Chef Benefits & CompensationCompetitive base salary ($65,000-$75,000) Comprehensive medical, dental, and vision coverage PTO, Retirement / 401k; Sick Days Sous Chef Requirements & QualificationsCulinary Arts diploma/certificate preferred or equivalent professional experience. Typically 35 years of professional kitchen experience, including supervisory experience. Strong knowledge of cooking techniques, food preparation, and kitchen operations. Knowledge of food safety, sanitation, and HACCP procedures. Strong leadership, communication, and organizational skills. Ability to work effectively under pressure in a high-volume environment. Sous Chef Preferred Background & SkillsCulinary knowledge and technical skills Leadership and team supervision Food quality and consistency Organization and time management Food safety and sanitation Cost and waste control Problem-solving Communication and teamwork Attention to detail Ability to perform under pressure Sous Chef Day-to-Day ResponsibilitiesSupervise daily food preparation, production, and service. Ensure dishes are prepared according to approved recipes, portion sizes, and presentation standards. Lead, motivate, and supervise kitchen team members. Support scheduling and effective deployment of kitchen staff. Ensure compliance with HACCP, health department, and company food-safety standards. Maintain cleanliness and sanitation throughout kitchen and food-storage areas. Assist with ordering, receiving, and inventory management. Assist with menu development, specials, and seasonal offerings. Assist with inventory counts, production records, and kitchen documentation. Communicate shortages, equipment issues, staffing concerns, and operational needs to senior management.

JOB ID: 180855 #post Dana Lawrie