Sous Chef

LinkedIn - Jobboard; Belmont (NC); On-site; USD 60,000 - 100,000; Full time

Job summary

A leading restaurant group is seeking a Sous Chef to assist in managing kitchen operations. The role requires a strong commitment to food quality, safety standards, and a positive work environment. Ideal candidates will have extensive experience in high-volume settings and a passion for culinary excellence.

Qualifications

• At least 5 years experience in a full-service, high-volume, scratch kitchen.
• Experience in leading an upscale casual restaurant concept is ideal.
• Servsafe certified or Food Handler certification preferred.

Responsibilities

• Manage kitchen operations for high-quality food production.
• Ensure adherence to food safety and sanitation standards.
• Train and mentor kitchen staff consistently.

Skills

Food Quality Commitment

Safety Standards

Service Orientation

Leadership

Education

Formal Culinary Training

Job description

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SOUS CHEF SUMMARY

Assists Executive Chef and Executive Sous Chef in providing management oversight for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards while maintaining consistency in preparing the highest quality food. Contributes to the achievement of financial objectives by continually focusing on employee satisfaction, labor efficiency and quality work product.

Description

SOUS CHEF SUMMARY

Assists Executive Chef and Executive Sous Chef in providing management oversight for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards while maintaining consistency in preparing the highest quality food. Contributes to the achievement of financial objectives by continually focusing on employee satisfaction, labor efficiency and quality work product.

Main Responsibilities

• Ownership mentality resulting in delivery of exceptional food and beverage
• Professional image and demeanor
• Committed to delivering the highest quality of food, product standards, sanitation and safety
• Exceptionally service-oriented
  
  

Requirements

SOUS CHEF REQUIREMENTS

• Must have at least 5 years experience in a full service, high volume, scratch kitchen
• Experience cooking in and ideally leading an upscale casual concept restaurant
• Formal culinary training and education is a plus
• Servsafe certified or Food Handler certification preferred
• Must be capable of lifting up to 50lbs and working on feet for at least 8 hours
• As a leader, displays at all times a professional and positive attitude
• Maintains cleanliness and sanitation in an exemplary fashion
• Maintains a culture of constant and ongoing training and continuous improvement
• Adequate computer skills and more importantly, the ability to learn a new computer application quickly and follow the standards associated with it
• Above all, a desire to be the best!

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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