We are seeking an experienced Overnight Sous Chef to support the Executive Chef and Kitchen Manager in leading culinary operations at our commissary, ensuring top-quality food production for our store locations. This hands-on leadership role focuses on maintaining high standards, optimizing processes, mentoring staff, and ensuring seamless operations in the Executive Chef’s absence.
Key Responsibilities
Culinary & Operations
- Oversee daily production to ensure consistency, quality, and efficiency.
- Support menu development, seasonal rollouts, and recipe implementation.
- Supervise and train Sous Chefs and hourly kitchen staff.
- Ensure food safety, sanitation, and compliance with company standards.
- Collaborate on forecasting, purchasing, inventory planning, and food packaging for store delivery.
Team Leadership
- Hire, coach, evaluate, and develop kitchen staff.
- Promote a positive kitchen culture and enforce accountability.
- Conduct training on SOPs, sanitation, cooking techniques, and food presentation.
Financial Oversight
- Assist in managing food, labor, and operating costs.
- Create and manage kitchen schedules to align with labor budgets.
- Maintain accurate inventory counts and participate in period-end processes.
Qualifications
- 3+ years of senior-level kitchen management experience in high-volume, quality-driven operations.
- Culinary degree or equivalent professional training.
- Strong leadership, organizational, and communication skills.
- Proficient in Microsoft Word and Excel; Serve Safe certification required.
- Spanish fluency a plus.
Additional Requirements
- Ability to lift up to 40 lbs and stand for extended periods.
- Flexibility to work nights, weekends, and holidays.
- Must be proficient in English for communication and documentation.
