Job SummaryAs we continue to grow, we are seeking an experienced and dynamic Sous Chef to join our team. This role is responsible for overseeing daily food production across multiple restaurants and catering outlets, ensuring consistency, quality, and adherence to standardized recipes.
The Sous Chef will play a key leadership role within the commissary kitchen - driving production efficiency, maintaining food safety standards, supporting inventory management, and developing a high-performing culinary team.
PRIMARYRESPONSIBILITIES:- Execute and oversee daily food production for multiple restaurants and catering outlets, ensuring quality, consistency, and adherence to Culinary Team standards
- Lead, supervise, and support cooks and prep staff to maintain high culinary performance and efficiency
- Organize production flow, prep lists, and batch execution for large-scale operations
- Ensure recipe accuracy, including proper ingredients, weights, scaling, and portion control
- Conduct routine quality checks on all prepared products to maintain high standards
- Maintain a clean, organized, and efficient commissary kitchen environment
- Enforce food safety, sanitation, labeling, and storage protocols in compliance with HACCP and ServSafe standards
- Collaborate with the Culinary Team and restaurant leaders to forecast needs and ensure timely fulfillment
- Support inventory management, including tracking, ordering, and maintaining appropriate stock levels
- Assist with inventory audits, product receiving, and quality verification
- Train, coach, and develop kitchen staff, ensuring adherence to procedures and continuous improvement
- Assign and oversee tasks to maintain production timelines and operational efficiency
- Foster a positive, accountable, and team-oriented kitchen culture
REQUIREMENTS:- Strong leadership and team development skills in a high-volume kitchen environment
- Excellent organization, multitasking, and time management abilities
- High attention to detail, especially with recipe execution and production accuracy
- Experience with large-batch production and commissary-style operations preferred
- Knowledge of food safety regulations and sanitation standards
- Ability to problem-solve, prioritize, and adapt in a fast-paced environment
Education/Training/Experience:- Minimum 3 years in a high-volume kitchen, catering, or commissary environment
- Culinary degree or equivalent experience preferred
- Experience with inventory systems, ordering, and cost control strongly preferred
Physical Demands:- Ability to stand for extended periods.
- Comfortable lifting heavy equipment (up to 50 lbs).
- Ability to work in a fast-paced environment and adapt to changing demands
Benefits we OFFER:- Competitive pay based on experience (100K)
- 401(k) with employer matching
- Health, Dental, and Vision Insurance
- Paid time off and employee discounts
- Tuition Reimbursement
- A collaborative and supportive work environment with room for professional growth.
