Lead daily kitchen operations through food preparation, staff supervision, and consistent quality standards. Support efficient service while maintaining food safety and sanitation requirements.
The Sous Chef assists with planning, organizing, and supervising kitchen operations. This culinary leader prepares and presents menu items, guides line cooks, prep cooks, and kitchen helpers, and supports smooth service. The position also contributes to inventory management, menu development, and team training.
Key Responsibilities:

Supervise daily kitchen operations during food production and service
Prepare, cook, and present menu items according to recipes
Maintain quality, consistency, portion control, and presentation standards
Train, coach, and mentor kitchen staff
Coordinate communication between kitchen and front-of-house teams
Requirements:

Knowledge of food safety and sanitation requirements
Ability to supervise kitchen staff during service
Understanding of recipes and quality standards
Ability to maintain an organized kitchen environment
Awareness of workplace health and safety regulations
Apply culinary leadership across service, food preparation, staff development, quality control, and kitchen operations as Sous Chef.

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Sous Chef Kitchen Operations Supervisor