About the Sous Chef Role: The Sous Chef is responsible for keeping the kitchen running smoothly in the absence of the Executive Chef. They assist the Executive Chef in developing, updating, and executing creative menus that deliver the Tasting House vision and surprise and delight our guests. They ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards as set by the Executive Chef. They are prepared to expedite service efficiently and effectively, maintaining the proper pace and food quality. They work closely with the Expeditor and service team to ensure the integrity of the guest experience.
They supervise, direct, mentor, and guide the culinary team and train incoming culinary staff. They are proactive and an effective communicator, working collaboratively with all members of the team. The Sous Chef manages food inventory requirements and costs, working with the line cooks and Executive Chef to ensure all product and equipment is stocked appropriately. They work with the Executive Chef and Proprietors to develop, implement, and improve processes, policies, guidelines, and standards that enhance efficiency and effectiveness – yet never compromise on the guest experience.
The Sous Chef is a leader with a team-oriented mindset. They act as a role model and represent the organization positively, inspiring employees, guests, industry partners, and the community alike. They are adaptable and willing and able to take charge of new tasks and duties as assigned.
Qualifications: Minimum 3 years of experience managing and leading successful culinary teams with fine dining exposure. A results-driven mindset with a continuous focus on enhancing efficiency and guest satisfaction. Excellent planning and project management skills. Strong written and oral communication skills. Must be able to speak, read, and write in English. Fluency in Spanish is a strong plus. Comfortable working in a fast-paced environment and making real-time adjustments as needed. Must have the ability to move, bend, reach, and lift heavy objects up to 100 lbs. Able to walk and stand for up to 10 hours. Can tolerate industry standard chemicals used for cleaning and sanitation and able to withstand hot and cold environments. Required to manage pressure and stress during busy service times. Required to handle multiple daily responsibilities, display ability and willingness to learn and take direction, and work in a team environment. Uphold company standards related to appearance and dress. Physical Requirements: Ability to speak and hear, vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. Constant standing with some walking Be able to work in a standing position for long periods of time (up to 8 hours). Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds. Be able to climb stairs and ladders or step stools Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills Flexibility in the work area. May be required to sit or stand and move locations as space permits Varying schedule to include evenings, holidays, and extended hours as business dictates. Generally in an indoor setting.
