Strengthen restaurant operations as Sous Chef at Lakeside Seafood & Grill, using inventory systems and team development to support reliable service. Lead with organization and discipline.
The Lakeside Sous Chef combines culinary oversight with operational support at Living Water’s flagship restaurant. You will maintain par levels, communicate shortages, support ordering, and uphold food quality. You will also develop internal culinary talent through coaching, cross-training, and succession planning for future leadership needs.
Key Responsibilities:

Maintain par levels and communicate shortages to Executive Chef
Support succession planning and internal culinary development
Maintain recipe integrity, portion accuracy, and execution consistency
Ensure line readiness, sanitation, and cleanliness throughout shifts
Coordinate accurate pacing with front-of-house leadership
Requirements:

Minimum five years leadership experience in high-volume upscale dining
Strong costing, ordering, waste control, and inventory systems skills
Leadership, communication, and training abilities
Valid Food Handler certification
Red Seal Certification is an asset
Use inventory expertise, staff coaching, and operational leadership to support Lakeside’s premier dining standards every service.

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Restaurant Sous Chef Inventory Leadership