Classification: Non-Exempt (Hourly)

Pay Range: Starting at $24 (commensurate with experience)

The Sous Chef is a key hourly leadership role that supports the Executive Chef in overseeing daily kitchen operations, staff supervision, and execution of food quality and safety standards. This position is designed for experienced culinary professionals who are ready to take on leadership responsibilities while remaining hands-on in production. The Sous Chef plays a critical role in training, prep management, inventory control, and ensuring consistent, high-quality output in a high-volume environment.

This role serves as a developmental step toward future Chef or culinary leadership positions.

Key Responsibilities:

Kitchen Operations & Leadership

• Serve as the acting kitchen lead in the absence of the Executive Chef
• Supervise, guide, and support kitchen staff during shifts
• Lead daily production planning, prep lists, and station execution
• Ensure food quality, presentation, portioning, and timing standards are met
• Maintain clear communication and workflow during high-volume service

Training & Team Development

• Assist with onboarding and training of new kitchen staff
• Act as a lead trainer for Cook 1–3 level team members
• Coach team members on technique, food safety, and efficiency
• Support performance feedback and skill development initiatives

Food Safety & Compliance

• Execute and monitor HACCP and food safety protocols
• Conduct temperature checks, sanitation logs, and kitchen safety walks
• Ensure compliance with ServSafe, allergen awareness, and company policies
• Address and correct food safety or sanitation concerns in real time

Inventory & Ordering Support

• Assist with inventory counts, rotation, and organization
• Support ordering through approved vendors
• Create price comparisons and assist with cost-saving initiatives
• Monitor waste and help implement corrective actions

Culinary Execution

• Perform advanced protein fabrication (beef, pork, poultry, seafood)
• Assist with menu execution, new recipes, and seasonal changes
• Maintain a clean, organized, and professional kitchen environment

• 3–5 years of culinary experience, including supervisory or lead responsibilities
• ServSafe Manager Certification required
• HACCP Certification and CPR Training
• ServSafe Allergen Certification (preferred or required upon hire)
• Strong understanding of high-volume food production and kitchen operations
• Ability to lead while remaining hands-on and production-focused

• Ability to stand for extended periods and lift up to 50 lbs
• Must be able to work flexible schedules, including early mornings, evenings, weekends, and holidays as needed
• Overtime eligible based on business needs and scheduling

• Consistently upholds food safety and sanitation standards
• Demonstrates professional leadership and accountability on shift
• Effectively delegates and supports team members
• Maintains attention to detail in fast-paced, high-volume production
• Contributes positively to kitchen culture and team morale