Sous Chef

Job Purpose

The Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Sous Chef provides leadership training and hands-on management of the kitchen staff. The  Sous Chef is in charge of executing the food in the main kitchen, drives menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. The Sous Chef provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests.

Duties and Responsibilities

Menu Development & Brand Maintenance

  • Create special menus, promotions, and seasonal offerings.
  • Manage recipe development, costing, and competitive analysis.

Food Cost Control & Budgeting

  • Implement sourcing, purchasing, and inventory management strategies.
  • Monitor costs, vendor relationships, and waste reduction efforts.

Team Management

  • Recruit, train, and supervise back-of-house staff.
  • Schedule, onboard, and manage payroll in alignment with company policies.
  • Ensure compliance with HR procedures and uphold food safety standards.

Leadership & Maintenance

  • Maintain kitchen equipment and coordinate repairs.
  • Lead by example, setting standards, goals, and motivating the team.
  • Ensure adherence to schedules, attendance, and safety protocols.

Department of Health

  • Food Safety & Sanitation – Maintains adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards for self and team.
  • Staff Training & Education on all food safety items.
  • Inspection preparedness.
  • Follow proper food safety practices in all BOH as well as assist FOH.

Qualifications, Knowledge and Skills


Physical Requirements


Compensation & Benefits

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