Sous Chef

Coma Coffee Roasters; Baltimore (MD); On-site; USD 55,000 - 75,000; Full time

Job summary

Coma Coffee Roasters in Baltimore, MD seeks a Sous Chef to act as second-in-command in the kitchen, supporting the Executive Chef. You will lead daily operations, ensure consistency across dishes, and help drive high culinary standards in a fast-paced setting.

You will supervise and train staff, manage line cooking, assist with menu development, monitor inventory, and uphold health and safety protocols to deliver exceptional customer experiences.

Qualifications

• Minimum 3+ years of experience as Sous Chef or Lead Line Cook in a high-volume kitchen.
• Strong culinary skills and knowledge of cooking techniques, ingredients, and kitchen equipment.
• Proven leadership ability with excellent communication and team management skills.
• Strong time management and the ability to work efficiently in a high-pressure environment.
• Creativity and passion for food innovation and menu development.
• Keen attention to detail, especially regarding quality, consistency, and plating.
• Food Safety Certification (ServSafe or equivalent preferred).

Responsibilities

• Kitchen Leadership: Support the Executive Chef in managing daily kitchen operations and leading the team
• Food Preparation & Quality Control: Ensure all dishes are prepared consistently, with excellent taste and presentation
• Team Supervision & Training: Coach, mentor, and train kitchen staff to uphold culinary standards
• Inventory & Ordering: Monitor inventory, place orders, manage food costs, and minimize waste
• Health & Safety Compliance: Maintain strict adherence to all food safety, sanitation, and hygiene protocols
• Menu Development: Assist with creating new menu items, seasonal specials, and improving existing dishes
• Line Cooking & Expedite Service: Step in as needed during busy service periods, including cooking on the line or expediting
• Problem-Solving & Efficiency: Address issues quickly to ensure a smooth and productive kitchen environment

Skills

Kitchen Leadership

Team Management

Communication

Time Management

Culinary Skills

Menu Development

Creativity

Job description

The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to oversee food preparation, ensure consistency, and maintain high culinary standards. This role requires a strong leader who can manage the kitchen staff, execute menu items with precision, and help create a smooth, efficient kitchen operation.

Key Responsibilities

• Kitchen Leadership: Support the Executive Chef in managing daily kitchen operations and leading the team
• Food Preparation & Quality Control: Ensure all dishes are prepared consistently, with excellent taste and presentation
• Team Supervision & Training: Coach, mentor, and train kitchen staff to uphold culinary standards
• Inventory & Ordering: Monitor inventory, place orders, manage food costs, and minimize waste
• Health & Safety Compliance: Maintain strict adherence to all food safety, sanitation, and hygiene protocols
• Menu Development: Assist with creating new menu items, seasonal specials, and improving existing dishes
• Line Cooking & Expedite Service: Step in as needed during busy service periods, including cooking on the line or expediting
• Problem-Solving & Efficiency: Address issues quickly to ensure a smooth and productive kitchen environment

What We’re Looking For

• Minimum 3+ years of experience as a Sous Chef or Lead Line Cook in a high-volume kitchen
• Strong culinary skills and knowledge of cooking techniques, ingredients, and kitchen equipment
• Proven leadership ability with excellent communication and team management skills
• Strong time management and the ability to work efficiently in a high-pressure environment
• Creativity and passion for food innovation and menu development
• Keen attention to detail, especially regarding quality, consistency, and plating
• Food Safety Certification (ServSafe or equivalent preferred)