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Sous Chef 

Please email your resume to:

Summary of Position

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.  


The Sous Chef will be responsible and accountable for culinary operations and management including the implementation and execution of all company policies and procedures, team development and management, financial accountability, food service procedures, and restaurant safety within the restaurant’s guidelines in support of the overall company initiatives.


The Sous Chef is responsible culinary functions including menu execution, food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. 




Duties & Responsibilities


  • Ensure that all AM prep completed in timely manner.

  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

  • Maintain Menu Item Recipe, Prep Recipe and Batch Recipe Master Control Manual.

  • Ensure accuracy and integrity of inventory system and maintain system on an ongoing basis to ensure accurate capture of all sales and cost data.

  • Maintain and ensure operational compliance with the restaurant’s procedure Opening, Closing, Prep Checklists for all back of house staff.

  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

Cost Controls:

  • Ensure that proper control measures are in place to meet Cost of Goods objectives including maintaining proper inventory stock levels, upholding quality and freshness standards, maintaining up-to-date menu costs.

  • Monitor vendor pricing on regular basis ensuring that pricing is consistent with contract pricing.  Alert Chef to any discrepancies in timely fashion.

  • Maintain running Inventory Order Guide and perform weekly inventory counts.

  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 

  • Input daily vendor invoices in Inventory System, Restaurant 365.

  • Ensure that Food Costs objectives of 28-30% are being met in accordance with the restaurant’s targets.

Team Development:

  • Develop a collaborative atmosphere and culture while fostering a culture of excellence.

  • Develop culinary team members thru appropriate coaching, training and mentoring.

  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

  • Ensure that all new hires receive proper orientation and training allowing them to succeed with “hands on” training and understanding of the Employee Handbook.

  • Continually strive to develop culinary team in areas of professional development.

  • Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

  • Provide regular communication with the culinary team, management team and owners.


  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.  


  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant.

  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.



  • A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expeditor.

  • At least 2 years experience in a Sous Chef or equivalent level capacity.

  • Undergraduate degree in Culinary Arts, Food Science, Nutrition or Restaurant Management is highly desirable.

  • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

  • Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.

  • Possess excellent basic math skills and have the ability to operate and understand POS system and inventory systems.

  • Be able to work in a standing position for long periods of time (up to 9 hours).

  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.

  • Must have the stamina to work 50+ hours per week.

  • ServSafe Certified

How We Invest In Our Team Members

  • Access to Medical, Dental, Vision Insurance

  • Online Employee Portal for 24 hour access to your tax and pay documents

  • 401K Retirement Plan

  • Direct Deposit

  • Virtual 24-Hour Concierge Service offering counseling referral services + legal consultations for things such as home buying, immigration + identity theft

  • Pharmacy Discount Card

  • Financial Wellness Employee Program

  • Leisure Discount Employee Program - discounts on hotels, theme parks, concerts, sporting events, movie tickets, restaurants, spas, rental cars, etc.

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