Sous Chef

Food Industry and Restaurants

Summary:     Preparation and execution of menu items, assistance with kitchen operations in accordance with Executive Chef and Executive Sous Chef’s direction and supervision.

Job Duties:

  • Knowledge of high end food preparation, appropriate storage, heating and cooling
  • Able to interact with guests and employees in a professional/fast manner
  • Maintain specific side work and ensure the total cleanliness and smooth operation of each station and the kitchen as a whole
  • Supervision and execution of the correct preparation of menu items as per the Executive Chef's direction and NYS Department Health Code
  • Think clearly, remaining calm, and resolving problems using good judgment
  • Perform all job functions with attention to detail, speed, and accuracy
  • Follow directions thoroughly
  • Work cohesively with co-workers as part of a team
  • Work with minimal supervision
  • Supervise prep cooksline cooks and utility staff
  • Receiving and inspection of products and equipment 
  • Communication with front of the house regarding displays and set up, private events, food distribution, and timing 
  • Work side by side with Executive Chef and Executive Sous Chef


  • Prior relevant restaurant or banquet experience
  • Experienced in classic as well as with modern and advanced cooking techniques
  • Basic math, reading, and writing skills
  • Basic computer skills
  • Excellent verbal communication skills
  • Knowledge of workplace safety procedures
  • Ability to motivate employees to be proficient at their jobs
  • Strong leadership qualities
  • Ability to work well under pressure
  • Able to work at a fast pace while maintaining quality standards
  • Ability to lift 50 pounds unassisted
  • Work varying shifts, nights, weekends, and holidays

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