The Sous Chef is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should demonstrate and train on the Culinary Philosophy and Commitments of Restaura Hospitality. The Sous Chef will be able to safely handle knives and equipment such as grills, fryers, ovens, and broilers. The Sous Chef may be responsible for oversight or delegation of responsibilities within the culinary operation in the absence of the Executive Chef.

Key Responsibilities

1. Lead, schedule, and assign daily work to the culinary brigade, ensuring clear task execution and consistent productivity.
2. Train and mentor team members on culinary techniques, recipe adherence, cooking methods, knife skills, food preparation, sanitation, and safety procedures.
3. Direct, coach, and monitor staff performance, providing feedback on timing, quality, and preparation standards; escalate employee relations or scheduling concerns to management.
4. Maintain strong communication between day and night shifts to align on production timelines, prep needs, and items requiring extended cooking times.
5. Ensure servers understand proper portioning, cutting, and serving standards.
6. Prepare, cook, and expedite a wide variety of menu items following production guidelines, standardized recipes, and quality expectations.
7. Demonstrate mastery across cooking methods such as baking, roasting, broiling, steaming, grilling, sautéing, and multi-technique preparation of meats, vegetables, and other foods.
8. Ensure all components of each meal are ready on time for service and adjust production based on forecasted demand during peak and non-peak periods.
9. Cut, trim, bone, and carve meats and poultry according to specification.
10. Maintain quality standards by evaluating taste, appearance, and presentation; adjust food displays as needed.
11. Uphold all Restaura culinary standards, commitments, and food safety protocols, including proper labeling, dating, storage, and temperature control.
12. Ensure correct storage of all food products according to HACCP, sanitation guidelines, and company policies.
13. Maintain a clean, organized, and sanitary workstation, including equipment, utensils, and prep areas; ensure proper setup and breakdown for every shift.
14. Immediately report safety hazards or equipment concerns to management.
15. Safely operate all kitchen equipment, including ovens, stoves, steamers, slicers, mixers, choppers, grills, fryers, salamanders, knives, and other culinary tools.
16. Train team members on proper and safe usage of all kitchen equipment.
17. Maintain positive communication with management to ensure all food quality expectations are consistently met.
18. Communicate any issues that could impact service before and after each meal period.
19. Track production results for each meal and coordinate with management regarding product needs, ordering requirements, and future production planning.
20. Ensure the culinary team follows recipe specifications for preparation techniques, portion sizes, expiration ranges, and garnish standards.
21. Maintain excellent customer service and a positive, professional attitude toward guests, clients, team members, and co-workers.
22. Support front-of-house presentation standards to ensure visually appealing and consistent guest-facing displays.

Job Requirements

1. Previous experience as a supervisor in a related role preferred
2. Experience as a cook or in a related role required
3. Ability to work independently with limited supervision required
4. Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage
5. Must be able to obtain food safety certification
6. Demonstrates basic math and counting skills
7. Demonstrates interpersonal and communication skills, both written and verbal
8. Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs.
9. ServSafe Certified
10. Culinary Training or degree

Salary Range: $55K - $65K Yearly

Restaura, part of the Phoenix3 Collective portfolio, is a leading hospitality and culinary culture specialized in food and dining management services. Through its dedication to innovation and exceptional service, Restaura is setting new standards for food and dining management services in senior living and active aging communities. Restaura leverages state-of-the-art technology, data analytics, and forward-thinking strategies to craft dining experiences and business solutions tailored to the unique needs of its clients. Restaura combines the latest advancements in nutrition science, culinary artistry, and hospitality to create truly extraordinary experiences. More information about Restaura can be found at Restaura | The Future of Senior Living Dining

Don’t meet ALL the requirements but think you have the ability and determination to have an impact in this role? Let us know! Data shows that diverse candidates may be less likely to apply when they do not think they meet all the job requirements, but very few successful candidates possess all the requested skills and experiences. We are a culture of learners, and we want culture accelerators who are willing to learn and grow. If you think that is you and this role fits with your career aspirations, give it a shot!