Sous Chef – Culinary Leadership Role

About the role

The Sous Chef at Pasta Ramen supports daily kitchen operations, ensuring the brand’s culinary standards are consistently met. Reporting to the Chef de Cuisine and Executive Chef/Owner, this hands‑on role blends cooking, team mentorship, and operational oversight.

Key responsibilities

• Lead the kitchen in the Chef de Cuisine’s absence and maintain high standards of flavor, presentation, and consistency.
• Assist with menu development, seasonal testing, and promotional dishes.
• Train, coach, and mentor back‑of‑house staff; conduct pre‑shift meetings when delegated.
• Supervise daily prep, line execution, sanitation, and safety; enforce open/close procedures.
• Maintain prep charts, par levels, and order guides; manage food costs, waste control, and inventory.
• Support vendor ordering, invoice handling, and recipe costing.
• Promote brand standards, hospitality, and a positive kitchen culture.

Required profile

• Proven experience in a fast‑paced kitchen environment.
• Ability to lead, mentor, and train team members.
• Availability for a 50‑hour work week, including holidays, weekends, and peak periods.
• Commitment to health, safety, and sanitation regulations.

Required skills

• Food cost management
• Inventory control
• Menu development and testing
• Sanitation and safety compliance