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Sous Chef
Job Description
Sous Chef
Our client is seeking a talented and motivated Sous Chef to join the culinary leadership team. The Sous Chef will work closely with the Executive Chef and Operating Partner to oversee kitchen operations, uphold culinary excellence, and deliver an outstanding dining experience to every guest.
Key Responsibilities
Culinary Leadership
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Support the Executive Chef in all aspects of daily kitchen operations.
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Lead, train, and inspire kitchen staff to maintain high standards of quality, consistency, and efficiency.
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Ensure all dishes meet presentation, portion, and taste standards before leaving the kitchen.
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Collaborate on menu development, seasonal specials, and recipe innovation.
Operations & Execution
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Oversee food preparation, production, and service during shifts.
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Maintain kitchen organization, cleanliness, and compliance with health and safety regulations.
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Monitor inventory, assist with ordering, and manage food and labor costs.
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Support scheduling and supervision of prep, line, and dish teams.
Team Development
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Foster a positive, learning-focused environment for all back-of-house staff.
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Conduct training on culinary techniques, safety, and sanitation.
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Provide feedback and coaching to support team growth and performance.
Guest Experience & Collaboration
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Partner with front-of-house leadership to ensure seamless service.
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Maintain a calm, professional presence during high-volume service periods.
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Lead by example with integrity, accountability, and pride in every plate served.
Qualifications
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2+ years of culinary leadership experience (Sous Chef, Kitchen Manager, or similar).
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Strong cooking and knife skills, with proven success in a high-volume or upscale dining environment.
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Solid understanding of inventory control, cost management, and food safety standards.
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Excellent communication and team-building skills.
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Culinary degree or certification preferred, but not required.
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Flexible schedule with availability for nights, weekends, and holidays.