Senior Sous Chef
About The Position
The Senior Sous Chef supports the Senior Executive Chef in overseeing daily kitchen operations, ensuring exceptional food quality, consistency, and safety standards. This role provides hands-on culinary leadership, supervises kitchen staff, assists with menu execution, and helps drive operational excellence in a fast-paced, high-volume environment. Responsible for proper scheduling to ensure a clean, safe and healthy working environment Responsible for all labor and inventory control costs Responsible for controlling company assets Responsible for adherence to all safety regulations Responsible for hiring, training and development of employees Responsible for the maintenance and preventive maintenance of all kitchen and dish room equipment. Maintain the stocking and correct inventory of chemical products Responsible for the upkeep of proper tools Responsible for culinary standards and operational guidelines within a specific outlet for a specific shift including kitchen areas, food preparation activities and facilities Executes and audits supplies and inventory items insuring cost controls Administers all aspects of food preparation ensuring kitchen is clean, well stocked and problem-free Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items Ability to perform the functions of any culinary task assigned within kitchen such as broiler, sauté, Asian and prep when needed Accountable for meeting or exceeding all State and Company sanitation requirements (ServSafe) Supports safety and accident prevention programs (knife handling, proper lifting) Monitoring/implementation of garbage separation and disposal as per standards Accountability for all kitchen staff for day to day operations to include hiring, training and developing employees which includes coaching, mentoring and appropriate performance management up to and including separation Responsible for coordinating work flow during shift to meet business demands and ensure customer satisfaction Visibility to customer, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues Presents oneself as a credit to Company and encourages others to do the same Communicates variances from established standards to Food & Beverage Director
Requirements
- Bachelor’s degree (B.A./B.S.) from an accredited four-year college or university
- Two years progressively more challenging experience in a large volume, high quality food establishment
- Excellent interpersonal, communication, coaching, team building and problem solving skills are required
- Experience in motivating staff through appropriate incentive programs and training
- Knowledge of menu planning, soups, sauces, meat, poultry and seafood items is required
- Knowledge of Food & Labor costs
- Proven problem solving and critical thinking skills required
- Must possess excellent customer service and employee relations skills
- Good oral and written communication skills, must be fluent and literate in English
- Must be able to listen and respond to visual and aural cues
- Successful or better performance against Performance Appraisal Standards
- Compliance with all regulatory, governmental, and safety requirements
- Effective labor management to minimize overtime and ensure appropriate staff assignment to guest traffic flow
- Development of team to include completion of all required training and knowledge of all policies and procedures relating to their positions
- Ability to meet deadlines and effectively manage multiple priorities in a demanding work environment
Responsibilities
- Overseeing daily kitchen operations
- Ensuring exceptional food quality, consistency, and safety standards
- Hands-on culinary leadership
- Supervising kitchen staff
- Assisting with menu execution
- Driving operational excellence
- Proper scheduling
- Labor and inventory control costs
- Controlling company assets
- Adherence to all safety regulations
- Hiring, training and development of employees
- Maintenance and preventive maintenance of all kitchen and dish room equipment
- Stocking and correct inventory of chemical products
- Upkeep of proper tools
- Culinary standards and operational guidelines
- Executing and auditing supplies and inventory items
- Administering all aspects of food preparation
- Recommending changes on all standard menus
- Improving food costs, volume, quality, attractiveness and efficient preparation of all food related items
- Performing the functions of any culinary task assigned within kitchen
- Meeting or exceeding all State and Company sanitation requirements (ServSafe)
- Supporting safety and accident prevention programs
- Monitoring/implementation of garbage separation and disposal as per standards
- Accountability for all kitchen staff for day to day operations
- Coordinating work flow during shift
- Visibility to customer, soliciting/requesting feedback on food quality
- Responding to guest concerns appropriately and professionally
- Communicating variances from established standards to Food & Beverage Director
- Staff development and training programs
- Rewards and recognition program
- Evaluating team members within department
- Providing recommendation for staffing and scheduling
- Managing work procedures and expediting workflow
- Providing recommendation for employee performance
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
