Sous Chef

Purpose of the Role

The Sous Chef is responsible for supporting the Executive Chef and Executive Sous Chef in the daily operation of the kitchen and ensuring consistent execution of the restaurant’s culinary standards. This position provides hands-on leadership to the culinary team and plays an integral role in food preparation, presentation, quality control, sanitation, and kitchen efficiency.

 

The Sous Chef leads by example and works alongside the culinary team during service to ensure dishes are prepared accurately, safely, efficiently, and according to established recipes and presentation standards. The Sous Chef also assists with staff training, inventory management, food cost control, and maintains a safe, organized, and professional kitchen environment.

 

Responsibilities

Kitchen Operations & Team Management

• Support the Executive Chef and  Chef de Cuisine in overseeing day-to-day kitchen operations and maintaining an efficient workflow.
• Provide hands-on supervision and direction to line cooks, prep cooks, and other back-of-house team members.
• Actively participate in food preparation and service as operational needs require.
• Ensure all menu items are prepared according to established recipes, portion standards, quality expectations, and presentation specifications.
• Assist with training, coaching, onboarding, and development of back-of-house employees.
• Delegate daily prep, production, and cleaning responsibilities and follow up to ensure completion.
• Assist with employee scheduling and staffing based on business and operational needs.
• Monitor employee attendance, punctuality, uniform standards, and adherence to company policies and procedures.
• Communicate kitchen operational needs, employee concerns, and service issues to the Executive Chef and/or Chef De Cuisine.
• Maintain effective communication between culinary team members and front-of-house leadership.
• Perform other duties as requested by management.
• Work schedules vary based on business needs and may include early mornings, evenings, weekends, and holidays.

Food Preparation, Quality & Service

• Prepare, cook, and supervise the preparation of menu items according to established recipes and standards.
• Monitor food quality, taste, temperature, portion size, consistency, and presentation throughout preparation and service.
• Inspect food preparation and storage areas to ensure products are properly handled, labeled, dated, rotated, and stored.
• Ensure proper mise en place and station readiness before each service.
• Monitor kitchen operations during service and assist stations as necessary to maintain timely and consistent execution.
• Address food quality or preparation issues immediately and communicate significant concerns to culinary leadership.
• Ensure proper handling of guest allergy and dietary requests in accordance with established procedures.

Menu Development & Brand Standards

• Support the Executive Chef and Executive Sous Chef with menu development, seasonal offerings, promotions, and special events.
• Assist with testing and modifying recipes to improve quality, consistency, efficiency, and presentation.
• Follow established recipes, preparation methods, plating standards, and portion specifications.
• Provide feedback regarding menu execution, ingredient quality, preparation methods, and kitchen efficiency.
• Assist with maintaining the restaurant's culinary identity and established brand standards.

Food Cost Control & Inventory

• Assist with receiving, storage, inventory, and proper rotation of food and kitchen supplies.
• Monitor food production, portion control, waste, and product utilization.
• Assist culinary leadership with food cost management and inventory control.
• Help identify opportunities to minimize waste without compromising food quality or guest experience.
• Ensure products are properly stored and rotated using established food safety and inventory procedures.
• Communicate low inventory, product quality concerns, and ordering needs to appropriate culinary leadership.

Leadership & Kitchen Maintenance

• Lead by example by demonstrating professionalism, teamwork, accountability, urgency, and attention to detail.
• Provide direction, coaching, and support to culinary team members throughout preparation and service.
• Maintain a clean, organized, safe, and professional kitchen environment.
• Ensure kitchen equipment is properly operated, cleaned, and maintained.
• Identify equipment problems or safety concerns and promptly report them to management.
• Ensure compliance with established opening, closing, cleaning, and maintenance procedures.
• Promote a positive, respectful, and collaborative working environment.

Department of Health, Food Safety & Sanitation

• Maintain compliance with all applicable food safety, sanitation, uniform, grooming, and personal hygiene requirements, including company Standard Operating Procedures and New York City Department of Health requirements.
• Ensure culinary employees consistently follow proper food handling, storage, labeling, temperature-control, and sanitation procedures.
• Assist with training and educating employees regarding food safety and sanitation requirements.
• Maintain kitchen readiness for Department of Health and other regulatory inspections.
• Conduct routine checks of kitchen areas, refrigeration, storage, food temperatures, labeling, and sanitation.
• Follow proper food safety practices throughout all back-of-house areas and assist front-of-house operations with food safety matters as needed.
• Immediately address or report food safety, sanitation, or workplace safety concerns.

Qualifications

• Minimum of 2–3 years of culinary experience in a high-volume, reputable restaurant, hotel, or fine-dining environment; supervisory or lead cook experience preferred.
• Previous culinary experience in New York City strongly preferred.
• Working knowledge of professional cooking techniques, food preparation, kitchen operations, sanitation, and food safety standards.
• Ability to read, understand, and execute recipes, production sheets, prep lists, and written instructions.
• Ability to communicate effectively with culinary leadership, team members, and other departments.
• English language proficiency sufficient to understand and communicate work-related instructions and safety information; additional language skills are a plus.
• Strong organizational and time-management skills with the ability to prioritize multiple responsibilities.
• Ability to work efficiently and maintain composure in a high-volume, fast-paced kitchen environment.
• Ability to take initiative, solve problems, and work independently when necessary.
• Strong attention to detail and commitment to consistent food quality.
• Professional, dependable, team-oriented, and capable of providing effective leadership.
• Commitment to providing an exceptional guest experience through culinary excellence.

 

Physical Requirements

The physical requirements below are representative of those necessary to perform the essential functions of the Sous Chef position, with or without reasonable accommodation.

• Regularly stand and walk for extended periods throughout the scheduled shift.
• Regularly move throughout kitchen, preparation, storage, refrigeration, and service areas.
• Move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.
• Perform repetitive hand and arm movements associated with food preparation, including grasping, cutting, chopping, stirring, plating, and handling kitchen utensils and equipment.
• Reach overhead and below the knees and perform movements that may include bending, twisting, pulling, pushing, crouching, and stooping.
• Maintain sufficient manual dexterity to safely operate knives, utensils, kitchen equipment, and food preparation tools.
• Work for extended periods in a commercial kitchen environment that may include heat, steam, cold temperatures, wet surfaces, noise, and exposure to standard kitchen equipment.
• Maintain visual and hearing ability sufficient to safely perform kitchen duties, communicate with team members, and respond to operational and safety needs.
• Perform the essential functions of the position with or without reasonable accommodation.

 

More detail about The Otter part of The Manner, please visit https://culinaryagents.com/entities/1006366--The-Otter