Sous Chef

Coma Coffee Roasters; Columbia Township (MO); On-site; USD 52,000 - 70,000; Full time

Job summary

Coma Coffee Roasters is seeking a capable Sous Chef to work closely with the Executive Chef in leading daily kitchen operations, ensuring consistency, quality, and timely service for a high-volume cafe.

You will mentor staff, manage inventory and costs, assist with menu development and specials, and uphold rigorous food safety standards while thriving in a fast-paced kitchen environment.

Qualifications

• Minimum 2+ years of experience as a Sous Chef or Lead Line Cook in a high-volume kitchen.
• Proven culinary skills and knowledge of cooking techniques, ingredients, and equipment.
• Strong 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

Food preparation

Quality control

Menu development

Inventory management

Food safety

Communication

Line cooking

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 2+ 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)