Lead Sous Chef — Creative, Efficient Kitchen Leadership

The-Galley; Marietta (OH); On-site; USD 42,000 - 62,000; Full time

Job summary

The-Galley in Marietta, OH seeks a talented Sous Chef to lead kitchen operations, supervise Cooks and ensure high-quality dishes. This full-time professional role requires strong culinary skills and the ability to manage multiple tasks calmly.

Responsibilities include setting up the kitchen, studying recipes, coordinating with wait staff, maintaining plate presentation, and enforcing health and safety regulations. Experience with advanced cooking techniques is preferred.

Qualifications

• Proven work experience as a lead cook.
• Hands-on experience with various kitchen equipment.
• Advanced knowledge of culinary, baking and pastry techniques.
• Ability to remain calm and undertake various tasks.
• Excellent time management abilities.
• Up-to-date knowledge of cooking techniques and recipes.

Responsibilities

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales.
• Study each recipe and gather all necessary ingredients.
• Cook food in a timely manner.
• Delegate tasks to kitchen staff.
• Inform wait staff about daily specials.
• Ensure appealing plate presentation.
• Supervise Cooks and assist as needed.
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy).
• Monitor food stock and place orders. Check freshness of food and discard out-of-date items.
• Experiment with recipes and suggest new ingredients.
• Ensure compliance with all health and safety regulations within the kitchen area.

Skills

Lead cook experience

Staff delegation

Time management

Sanitation knowledge

Job description

The-Galley in Marietta, OH seeks a talented Sous Chef to lead kitchen operations, supervise Cooks and ensure high-quality dishes. This full-time professional role requires strong culinary skills and the ability to manage multiple tasks calmly.

Responsibilities include setting up the kitchen, studying recipes, coordinating with wait staff, maintaining plate presentation, and enforcing health and safety regulations. Experience with advanced cooking techniques is preferred.