The sous chef assists the Executive Chef in overseeing daily kitchen operations, ensuring consistency, quality, and efficiency. Candidates with steakhouse experience is considered a plus.
Sous Chef Responsibilities:
- Utilize strong steakhouse expertise to execute premium cuts, grilling techniques, and proper temperatures with precision
- Thrive in a high-volume, fast-paced kitchen while maintaining organization, accuracy, and composure
- Serve as a collaborative team player who supports, trains, and mentors cooks to elevate overall performance
- Contribute to menu execution, specials, prep, ordering, and inventory management to maintain smooth service and cost control
- Uphold strict food safety, sanitation, and HACCP standards across all kitchen stations
- Demonstrate genuine passion for cooking through hands-on involvement in production, plating, and culinary creativity
- Ensure seamless communication with both BOH and FOH teams to deliver an exceptional guest experience
- Step into leadership responsibilities as needed, providing guidance and maintaining high culinary standards during peak service times.
Sous Chef Qualification:
- 3–5 years of banquet or high-volume culinary leadership experience; hotel or resort background preferred.
- Proven track record in managing large-scale events and high-volume production.
- Strong leadership, communication, and team-building skills.
- Excellent organizational and time-management abilities.
- Culinary degree or equivalent professional experience preferred.
- Ability to work a flexible schedule, including nights, weekends, and holidays.
