Sous Chef

Job Description

Job Description

Description:

We’re seeking a Sous Chef to join our ambitious team in a space deeply rooted in nearly 100 years of restaurant history – a place that continues to lead and evolve the culinary landscape of the Great Lakes region.

CORE DUTIES & RESPONSIBILITIES

LEADERSHIP & CULTURE

• Lead day-to-day BOH operations while fostering an inspiring, supportive, and accountable kitchen culture.
• Model our values of Besa, Excellence, Leadership and Joy.
• Uphold performance expectations and provide consistent coaching, feedback, and follow-through.
• Effectively onboard and orient new BOH team members across all positions.
• Train and retrain the team as new processes, techniques, or standards are introduced.
• Communicate changes clearly and cohesively with both BOH and FOH teams, in alignment with the broader culinary vision.
• Partner with Chefs and Managers to ensure company policies and procedures are consistently followed.

PREP PRODUCTION & EXECUTION

• Lead and manage daily production of all menu items.
• Maintain complete knowledge of the menu, including ingredients, preparation, execution, presentation, allergens, and dietary considerations.
• Ensure consistent recipe adherence and high standards of quality on every shift.
• Conduct detailed food quality and consistency checks; coach and correct in real time.
• Monitor prep levels and adjust prep lists to meet service needs.

SYSTEMS & ORGANIZATION

• Oversee prep pars and delegate daily prep lists while actively working alongside the prep team as needed.
• Assist with BOH ordering of food and supplies; maintain accurate and up-to-date order guides.
• Review vendor orders and communicate sourcing, quality, or pricing concerns to leadership.
• Organize receiving lists and ensure proper storage and inventory flow.
• Monitor food costs and waste; identify and communicate opportunities for improvement.

COST & LABOR MANAGEMENT

• Support the kitchen in achieving or exceeding financial goals, including food cost targets.
• Monitor employee hours and make strategic labor adjustments when appropriate.
• Communicate scheduling needs and insights to the Chef team.
• Assist in implementing systems to reduce waste and improve efficiency.

TRAINING & COACHING

• Coach team members to do things the right way, the first time.
• Minimize turnover through clear expectations, thoughtful onboarding, and ongoing development.
• Transfer knowledge on every shift and use daily moments as teaching opportunities.
• Ensure line training is clear, consistent, and followed by all team members.

SAFETY & SANITATION

• Uphold and enforce all safety, sanitation, and cleanliness standards.
• Ensure proper labeling, FIFO, storage, and temperature controls are consistently followed.
• Maintain a clean, organized, and well-functioning kitchen environment.
• Administer required safety and sanitation programs.
• Document violations when necessary and communicate patterns to the Chef team and FOH leadership.

• Demonstrates reliability, consistency, and strong personal accountability in daily operations.
• Supports the Chef de Cuisine and Chef Partner by executing systems, standards, and priorities with precision.
• Leads by example on the line and in prep, modeling professionalism, focus, and work ethic.
• Shows strong attention to detail in food quality, presentation, and station organization.
• Coaches and reinforces proper techniques, recipes, and procedures with the kitchen team.
• Communicates clearly and respectfully with BOH, FOH, and leadership partners.
• Adapts quickly to changing service demands and maintains composure under pressure.
• Balances learning and growth with consistent execution and operational discipline.

PHYSICAL REQUIREMENTS

• Must be able to stand and walk for long periods of time during service.
• Must be able to lift up to 50 pounds at times.
• Must be able to work a variety of hours.