JOB SUMMARY:

The Sous Chef supports day-to-day culinary operations, including directing prep and line execution, collaborating with the Executive Chef on menus, producing high-quality dishes (taste, presentation, consistency), supervising kitchen staff, and overseeing food cost controls. This role is also responsible for managing purchasing, inventory, and reporting through the Yellow Dog Inventory Program, ensuring accurate tracking and streamlined ordering.

REQUIRED SKILLS & ABILITIES:

• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Must have the ability to calculate figures and amounts and perform mathematical functions to meet the business needs.
• Strong proficiency with Yellow Dog Inventory Program (or equivalent), including purchasing, reporting, and cost-control functions.

EDUCATION & EXPERIENCE:

• High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred.
• Minimum 2-5 years cooking experience in a fast-paced or casual fine dining environment.
• Experience in a culinary leadership role preferred.
• Safe Food Handling Certification.
• ServSafe Manager or the ability to obtain one within 90 days of employment.

PHYSICAL REQUIREMENTS:

• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions.
• Must be able to lift up to 50 lbs. on a frequent basis.

SUPERVISORY RESPONSIBILITIES:

• Manage and train kitchen staff, establish working schedule and assess staff’s performance.
• Develop key talent and provide coaching when needed to employees.
• Maintains time and payroll records.
• Assure kitchen personnel is trained in best cleanliness and sanitation practices
• Provides useful and real-time coaching, gives feedback, and aligns development goals with organizational objectives.
• Promote the company’s safety programs and enforce safety guidelines.
• Reviews Time and Attendance in Paylocity, and follow up on any discrepancies for the department.
• Operate with the highest level of conduct, integrity, and confidentiality, setting an example for leaders and associates.

DUTIES & RESPONSIBILITIES:

• Lead daily production: prep lists, station organization, service timing, plate standards.
• Ensure efficient, cost-effective operations and meet target food/labor costs.
• Manage all purchasing and inventory controls using the Yellow Dog Inventory Program; run usage/spend reports, reconcile invoices, and ensure proper stock rotation.
• Inspect and maintain equipment; escalate repairs as needed.
• Uphold recipes, specs, portion control, and plating standards; ensure quality and speed.
• Monitor receiving, storage, labeling, and rotation (FIFO) to meet food safety standards.
• Act as Executive Chef designee in their absence.
• Perform other duties as assigned.