Sous Chef

Responsibilities

• Assist in managing daily food production for residential dining, catering, and special events
• Support menu execution, recipe adherence, and food presentation standards
• Supervise and train kitchen staff to ensure efficient operations and consistent food quality
• Monitor food preparation, portioning, and service to maintain quality and cost control
• Assist with inventory management, ordering, receiving, and proper food storage procedures
• Support catering operations, including event preparation, setup, and execution
• Maintain a clean, organized, and efficient kitchen environment
• Collaborate with the Chef on menu development, production planning, and operational improvements
• Ensure compliance with all food safety, sanitation, and workplace safety standards
• Maintain proper food handling, storage, labeling, and temperature control procedures

Requirements

• Strong knowledge of food preparation techniques and high-volume food production
• Experience supervising kitchen staff and coordinating daily kitchen operations
• Knowledge of inventory management, food cost control, and waste reduction practices
• Ability to operate commercial kitchen equipment safely and effectively
• Familiarity with catering operations and large-scale meal service
• Proficiency with basic computer systems for communication, scheduling, and reporting

Benefits

• Medical, Dental, and Vision insurance
• Life and Disability insurance
• Retirement Plan
• Paid Time Off and Holiday Time Off
• Health and Wellness Programs
• Paid Parental Leave and Personal Leave
• Employee Assistance Program