Sous Chef

About the role

The Sous Chef will lead the kitchen team in delivering a financially profitable food and beverage operation. You will drive growth through innovative sales and marketing concepts while ensuring high‑quality standards, low turnover and strong morale. This full‑time, on‑site position requires hands‑on leadership, menu development and strict adherence to health and safety regulations.

Key responsibilities

• Operate a financially profitable food and beverage business and grow revenue with innovative sales ideas.
• Make complex decisions, delegate tasks, develop and confront direct reports.
• Coordinate operations across departments and maintain high‑quality workforce standards.
• Inspect food quality, enforce sanitation guidelines, and ensure proper portioning and timely service.
• Hire, train, motivate, evaluate and supervise kitchen staff.
• Monitor food purchasing, staffing, preparation, inventory, and control food and labor costs.
• Develop menu changes, oversee food storage compliance, and support the Chef as needed.

Required profile

• Associate degree (A.A.) or equivalent from a two‑year college or technical school.
• At least two years of hospitality experience with some management responsibility.
• Culinary experience in multi‑functional organizations offering diverse menu options.
• Proven managerial success in a fast‑paced environment with a focus on financial performance.
• Strong leadership behaviors coupled with technical knowledge of food safety and health regulations.
• Experience working with inventory systems, purchasing/receiving, and food‑beverage vendors.

Required skills

• Proficiency with inventory management systems.
• Knowledge of food safety and health compliance standards.