Sous Chef

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JOB TITLE – Sous Chef

DEPARTMENT – The Garden Restaurant               

REPORTS TO – Head Chef

 
SUMMARY 
The Sous Chef supports the Head Chef in overseeing daily culinary operations at The Garden. This role helps to lead the kitchen team, maintain high culinary standards, and ensure smooth, consistent service throughout the shift. The Sous Chef is responsible for supporting the line, enforcing food safety practices, directing staff, and maintaining an organized, efficient kitchen environment.

Two full-time positions are available: AM Sous Chef and PM Sous Chef.

 
JOB ENVIRONMENT 
Works primarily indoors in a fast-paced, high-volume restaurant environment. Must be comfortable working evenings, weekends, and holidays to accommodate restaurant hours. Works with a variety of kitchen equipment and interacts with kitchen staff and management regularly.

SKILLS, EDUCATION AND QUALIFICATIONS 

·       Proven experience in a culinary leadership or supervisory role within a high-volume restaurant

·       Strong leadership and team development skills

·       Strong culinary knowledge with an understanding of food safety and sanitation practices

·       Ability to solve problems and respond quickly to kitchen-related issues

·       Strong organizational skills and the ability to multitask in a fast-paced environment

·       Professional appearance and adherence to company dress and grooming standards

·       Experience with prep, production, and inventory processes preferred

ESSENTIAL FUNCTIONS 

·       Supports the Head Chef in managing day-to-day kitchen operations to ensure smooth service and guest satisfaction

·       Supervises, trains, and mentor’s kitchen staff, including line cooks, prep cooks, and cashiers

·       Maintains a clean, organized, and efficient kitchen, including stations, equipment, and storage areas

·       Ensures all food safety, sanitation, and health regulations are always upheld

·       Assists with inventory, product rotation, and ordering to maintain adequate stock levels

·       Supports execution of recipes, prep lists, and culinary standards set by the Head Chef

·       Performs additional duties as assigned by management

·       Understands that management reserves the right to modify job descriptions as necessary

COMPENSATION

$50,000 - $55,000/annually. This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data.

OTHER JOB REQUIREMENTS

·       May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs

·       Takes on additional duties as required or assigned by management

EQUAL OPPORTUNITY EMPLOYER STATEMENT:
We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to modify job descriptions as necessary.