Sous Chef

Job Summary:  

The Sous Chef is responsible for supporting the Executive Sous Chef in overseeing the daily operations of the kitchen, ensuring the preparation and presentation of high-quality dishes in a timely and efficient manner. This role involves supervising kitchen staff, managing food preparation, assisting with inventory control, and ensuring food safety standards. The Sous Chef is expected to contribute to menu development, maintain consistency in food quality, and assist in managing kitchen operations to meet the demands of the restaurant’s guests while ensuring a smooth, efficient, and collaborative kitchen environment. 

Essential Job Duties and Responsibilities  

• Kitchen Operations Management:
  • Support the ExecutiveSousChef in overseeing day-to-day kitchen operations, ensuring food is prepared and presented to the highest quality standards.
  • Supervise kitchen staff, including line cooks, prep cooks, and other kitchen personnel, ensuring proper execution of menu items and kitchen processes.
  • Maintain a clean, organized, and safe kitchen environment, ensuring that food preparation areas are well-stocked and sanitized.
  • Coordinate the preparation and service of dishes during peak hours, ensuringtimelydelivery whilemaintaininghigh standardsof taste and presentation.
  • Step into leadership roles in the absence of the ExecutiveSousChef, assuming full responsibility for kitchen operations.
• Staff Supervision & Development:
  • Supervise kitchen team members, ensuring that all staffisperforming tasks efficiently and adhering to standard operating procedures.
  • Assistwith training new kitchen staff, ensuring they are familiar with menu items, equipment usage, safety protocols, and kitchen cleanliness standards.
  • Provide ongoing feedback to staffregardingperformance, productivity, and opportunities for development.
  • Ensure kitchen staffadheresto food safety guidelines, health standards, and personal hygiene practices.
  • Assistin scheduling kitchen shifts to ensure adequate coverage during peak hours whilemaintaininglabor cost control.
• Food Preparation & Cooking:
  • Oversee the preparation and cooking of menu items, ensuring consistency in taste, quality, and presentation.
  • Ensure all food items are prepared according to recipe specifications andportioncontrol standards.
  • Manage food preparation stations to ensure an efficient flow of operations, particularly during high-volume service periods.

• Assistin the development of new menu items, adjustingrecipesand preparing seasonal dishes that reflect guest preferences and trends.
• Ensure that all dishes meet food safety and presentation standards, troubleshooting any issues as needed.

• Inventory & Stock Control:
  • Helpmonitorkitchen inventory, ensuring that supplies are stockedin accordance withdemand while minimizing waste and overstocking.
  • Assistin managing food orders, working closely with the ExecutiveSousChef tomaintainstock levels and manage product costs.
  • Assistin conducting regular inventory checks to ensure that all food items, kitchen supplies, and equipment are in good condition.
  • Maintain proper storage of ingredients and finished products,ensuringall food is stored according to safety standards.
• Food Safety & Cleanliness:
  • Adhere to food safety protocols, ensuring proper food handling, sanitation, and hygiene practices arefollowed at all times.
  • Ensure kitchen equipment is cleaned andmaintainedregularly to avoid breakdowns andmaintainoperational efficiency.
  • Monitor staff to ensure that health and safety standards are followed, including regular cleaning of workstations, kitchen surfaces, and equipment.
  • Conduct daily inspections to verify that all food is stored at the correct temperatures and that there are no violations of food safety regulations.
• Guest Experience & Satisfaction:
  • Ensure the delivery of high-quality meals that meet guest expectations, providing a memorable dining experience.
  • Address any guest concerns related to food quality or service in a professional and efficient manner.
  • Collaborate with the front-of-house team to ensure smooth communication between the kitchen and dining room, adjusting as necessary to meet guest requests or special dietary needs.
  • Work with the team to ensure special requests, such as dietary restrictions or allergies, are accommodated without affecting the quality of the meal.
• Collaboration & Communication:
  • Communicate effectively with both kitchen and front-of-house teams to ensure smooth and efficient restaurant operations.
  • Work with the ExecutiveSousChef tomaintainconsistent food quality and address operational challenges.

• Assistin coordinating with restaurant management to accommodate large parties,special events, or catering needs.
• Participate in pre-service meetings to discuss daily specials, menu items, and anyspecial requirements.

Education and/or Experience  

• Culinary degree or equivalent professional training and experience.
• 3+ years of experience in a culinary leadership or supervisory role, with a minimum of 1-2 years as a Sous Chef or in a similar role.
• Proven experience in high-volume kitchen operations, withexpertisein menu preparation, food presentation, and kitchen organization.
• Strong understanding of food safety practices and kitchen hygiene standards.
• Experience inmanaging kitchen staff andmaintainingoperational efficiency in a fast-paced environment.

Skills/Specialized Knowledge 

• Strong culinaryexpertise, with in-depth knowledge of food preparation, cooking techniques, and food safety standards.
• Excellent leadership and team management skills, with the ability to motivate and mentor kitchen staff.
• Ability to handle high-pressure situations and manage multiple tasks simultaneously in a fast-paced environment.
• Strong communicationskills to effectively interact with both kitchen staff and front-of-house personnel.
• Exceptional organizational skills, with the ability tomaintaincleanliness, order, and efficiency in the kitchen.
• Proficiencyin inventory management, food cost control, and kitchen budgeting.
• Ability to adapt to menu changes and creatively respond to customer preferences.

Physical Demands 

• Ability to work in a high-pressure, fast-paced kitchen environment, standing forlong periodsand working under tight deadlines.
• Ability to lift, carry, and move heavy objects (up to 50lbs).

• Flexibility to work evenings, weekends, and holidays as required by restaurant operations.
• Ability to work in hot, noisy, and sometimes stressful conditions during peak service hours.

Company Overview 

Proper Hospitality is a diverse team of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: there is a right way to do things, and anything less just isn’t proper. We are seeking the best of the best—both within and outside the industry—to join us in building a new kind of lifestyle hospitality company, inspired by a centuries-old tradition. Our work is challenging and fast-paced, but above all, it is rewarding. 

To achieve our vision—to inspire and transport people—we seek like-minded candidates who embody our ethos, The Pillars of Proper: 

• Care Proper: We are natural and gracious hosts to all.
• Achieve Proper: We are committed to excellence.
• Imagine Proper: We are resourceful.
• Present Proper: We have an appreciation for style and culture.

Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category.