Creative Sous Chef — Lead Kitchen & Menu

Trilogy- Huntsville Downtown.; Huntsville (AL); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Health, Dental, Vision, Life Insurance

401k with employer MATCH

Paid PTO

Uniforms Provided for most positions

Job summary

Ascent Hospitality is seeking a qualified Sous Chef to join our team. The Sous Chef will work with the head chef to manage daily kitchen activities, oversee staff, assist with menu preparation, ensure food quality and freshness, and monitor ordering and stock.

Responsibilities include supervising all food preparation, maintaining standards, training staff, and upholding health and safety requirements while delivering high-quality, cost-effective dishes in a guest-focused environment.

Qualifications

• Must understand, read, write and speak English to communicate with team members and guests.
• Must adhere to health and safety standards in the kitchen.
• Ability to safely operate kitchen equipment with focus and skill.
• Maintain neat, professional appearance per company standards.
• Apply common sense in following instructions and standard procedures.
• Flexibility to work varied days and shifts, including holidays.

Responsibilities

• Supervise the kitchen in the absence of the head chef and oversee food preparation per specs.
• Oversee kitchen stock and ingredients organization.
• Manage FIFO and ensure proper dating and quality control.
• Keep cooking stations stocked before and during peak hours.
• Hire and train kitchen staff to standards.
• Manage food and product ordering and minimize waste.
• Supervise all food prep and presentation to maintain standards.
• Collaborate with head chef to maintain organization and training.
• Verify that storage units meet standards and are well managed.

Skills

Team leadership

English proficiency

Customer service

Health & safety

Communication

Education

High School Diploma or equivalent

Job description

Ascent Hospitality is seeking a qualified Sous Chef to join our team. The Sous Chef will work with the head chef to manage daily kitchen activities, oversee staff, assist with menu preparation, ensure food quality and freshness, and monitor ordering and stock.

Responsibilities include supervising all food preparation, maintaining standards, training staff, and upholding health and safety requirements while delivering high-quality, cost-effective dishes in a guest-focused environment.