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JOB TITLE – Sous Chef
DEPARTMENT – The Roof
REPORTS TO – Sous Chef/Executive Chef
SUMMARY
The Sous Chef plays a critical role in ensuring the consistent execution of The Roof Restaurant’s fine dining culinary vision. Working under the direction of the Executive Chef and Executive Sous Chef, this position is responsible for supervising kitchen operations, training and mentoring culinary staff, maintaining exceptional food quality and presentation, and assisting in menu development. The ideal candidate has strong leadership skills, a passion for culinary excellence, and experience in managing high-volume, upscale dining environments.
JOB ENVIRONMENT
Primarily works indoors in a high-pressure, fast-paced kitchen environment. Frequently exposed to heat, steam, sharp utensils, and commercial kitchen equipment. Requires the ability to work evenings, weekends, and holidays. Physical demands include standing for extended periods, lifting and carrying up to 50 pounds, and safely operating kitchen tools and appliances.
SKILLS, EDUCATION AND QUALIFICATIONS
• 3+ years of progressive culinary experience in fine dining or upscale restaurants with previous management/leadership experience
• Strong knowledge of culinary techniques, plating standards, and high-end menu execution
• Proven ability to manage kitchen staff and maintain high morale under pressure
• Experience with inventory control, food cost management, and portion control
• ServSafe certification or equivalent food safety training preferred
• Excellent organizational, communication, and time management skills
• Ability to train, mentor, and develop a diverse culinary team
• Punctual, dependable, and committed to maintaining the highest standards of quality and service
ESSENTIAL FUNCTIONS
• Assist the Executive Chef in planning, developing, and executing seasonal and specialty menus in accordance with restaurant standards
• Supervise and coordinate kitchen staff during prep, service, and breakdown to ensure efficiency and quality
• Monitor food quality, taste, temperature, and presentation to ensure alignment with The Roof’s fine dining standards
• Maintain strict adherence to food safety, sanitation, and hygiene regulations
• Train and develop line cooks, prep cooks, and other culinary staff
• Assist with scheduling, labor deployment, and staffing decisions to optimize kitchen operations
• Support cost-control initiatives by reducing waste, monitoring portion sizes, and managing inventory effectively
• Assist with special events, private dining experiences, and large-scale functions as needed
COMPENSATION
$65,000 - $75,000/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.