Sous Chef (All Day Dining)

About the role

The Sous Chef is accountable for the overall success of daily kitchen operations in an all‑day dining outlet, leading staff and ensuring high‑quality food production while maintaining budgetary controls.

Key responsibilities

• Manage kitchen shift operations, estimate production needs, and communicate requirements to staff.
• Supervise and coordinate cooks and kitchen workers, personally preparing food and ensuring consistent quality.
• Maintain sanitation, food handling, and safety standards, and ensure compliance with all applicable laws.
• Assist the Executive Chef with all kitchen functions, including menu development and special guest preparations.
• Oversee purchasing, receiving, and storage standards, and operate kitchen equipment.

Required profile

• High school diploma or GED with 4 years culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years experience.
• Proven ability to lead, coach, and develop kitchen staff, fostering teamwork and high performance.
• Strong focus on guest satisfaction, quality control, and budget management.

Required skills

• Food preparation and cooking techniques across all cuisines.
• Knowledge of food safety, sanitation, and temperature control standards.
• Operation and maintenance of kitchen equipment.