Sous Chef

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: 35 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.

Created: 2026-04-03