The Sous Chef is responsible for assisting the Executive Chef with all culinary activities for the restaurant. This position involves overseeing all aspects of the daily operations of the kitchen in the chef’s absence, ordering and receiving of goods, maintaining the standards of the health department and of BSBC, and assisting with purchasing and the culinary budget.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Make daily inspections of department to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
2. Assist in all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
3. Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
4. Perform other related duties incidental to the work described herein.
5. Maintain all culinary and health department standards and recipes set forth by BSBC.
1. Strategic Thinking.
2. Business Acumen.
5. Communication Proficiency.
6. Presentation Skills.
7. Customer/Client Focus.
8. Ethical Conduct.
10. Stress Management/Composure
11. Time Management
12. Organizational Skills
The Sous Chef assists the Executive Chef in managing all employees of the department and is the Direct Supervisor in the absence of the Executive Chef. Supervisory responsibilities include, but are not limited to:
• Hiring, training, and disciplining employees
• Setting the tone for the shift by conducting Shift Meetings
• Assigning tasks/duties
• Monitoring financial controls such as labor and food cost
• Daily ordering and/or reporting
• Providing a safe, sanitary, and secure work environment
The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
Position Type/Expected Hours of Work
This position regularly requires long hours and weekend work within a minimum work requirement of 55 hours per week.
Some short-term travel may be required with this position.
Required Education and Experience
1. Two years of progressive leadership experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
2. Solid working knowledge of Word and Excel.
3. High School diploma or Equivalent
Preferred Education and Experience
1. Prior experience as a Sous Chef or four years of high-volume food production in the same establishment with training in multiple areas of said department.
2. Associate’s Degree with a concentration in Culinary Arts or Restaurant Management
Additional Eligibility Qualifications
1. Must be 18 or older.
2. Must maintain applicable state health certification.
Work Authorization/Security Clearance
• Must provide documents to complete/pass I9 E-Verification
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.