Job Description
Job Summary
The Sous Chef is responsible for ensuring that all dishes leaving the kitchen meet the highest standards of quality, consistency, presentation, and flavor, while maintaining cost efficiency. This role supports the Executive Chef in supervising daily kitchen operations and plays a key role in training, coaching, and developing culinary team members. The Sous Chef helps uphold corporate quality standards, ensures compliance with sanitation and safety regulations, and assists in the development and enforcement of food specifications, portion controls, and standardized recipes. Additionally, the Sous Chef is accountable for maintaining effective control of food and labor costs, all while striving to deliver an exceptional dining experience that exceeds guest expectations.
Education & Experience
• High School Diploma or equivalent required; Culinary degree or certification from an accredited institution preferred.
• Minimum of 4 years of progressive culinary experience in a full-service kitchen environment, with at least 1–2 years in a supervisory or leadership role.
• Experience in resort, hotel, or high-volume restaurant kitchens strongly preferred.
• Strong knowledge of culinary techniques, food preparation, kitchen sanitation standards, and food safety regulations.
• Proven ability to manage food cost, labor budgets, and inventory controls.
• Experience with menu planning, recipe standardization, and staff training.
• Bilingual proficiency (English and Spanish) is mandatory.
• ServSafe Food Protection Manager Certification (or equivalent) is a plus.
Skills & Competencies
• Has strong technical knowledge of cooking techniques, food preparation, and kitchen operations across various cuisines and service styles.
• Can effectively lead, train, and motivate kitchen staff while maintaining a positive and productive work environment.
• Demonstrates the ability to manage multiple tasks, prioritize production needs, and ensure timely service in a fast-paced environment.
• Maintains high standards in food presentation, taste, portion control, and adherence to recipes and specifications.
• Can communicate clearly and respectfully with team members, front-of-house staff, and leadership to ensure smooth operations.
• Responds effectively to operational challenges, guest feedback, or staffing issues with sound judgment and composure.
Physical Requirements
• Ability to stand during long periods.
• Ability to remain focused, attentive, and composed in a fast-paced, high-pressure kitchen environment.
• Flexibility to work varying shifts, including nights, weekends, holidays, and sometimes long hours.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
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