Sous Chef

Job Title: Sous Chef

Reports to: Executive Chef

Department: BOH Management Classification: Exempt

Position Summary

The Sous Chef acts as the Manager on Duty (MOD) for the kitchen, leading all aspects of back-of-house operations throughout service. In alignment with the Executive Chef, this role drives a unified approach to leadership, execution, and team accountability while maintaining a professional, respectful, and high-performing work environment.

The Sous Chef leads the team in delivering consistent, high-quality food execution, holding all kitchen operations to established standards while ensuring a clean, safe, and efficient environment in full compliance with regulatory and internal expectations. In the absence of the Executive Chef, the Sous Chef serves as the voice of management, ensuring continuity of leadership and decision-making.

Key ResponsibilitiesLeadership & Culture

• Lead by example to create a professional, respectful, and non-hostile work environment
• Act as Manager on Duty (MOD), taking ownership of kitchen operations throughout service ensuring opening and closing procedures are followed to standard
• Foster team engagement by reinforcing company values, standards, and accountability
• Provide real-time coaching and clear performance expectations for all kitchen staff
• Support the development and growth of team members through hands-on training
• Maintain a calm, level-headed presence under pressure

Operations & Execution

• Oversee daily kitchen operations to ensure smooth, efficient service
• Prepare and assign daily production lists; hold team accountable for completion
• Ensure all stations are properly stocked, organized, and set for success across shifts
• Lead consistent execution of recipes, plating, and portion standards
• Conduct regular line checks throughout service to maintain quality and efficiency

Quality Control & Standards

• Master all recipes and enforce adherence to preparation and presentation standards
• Maintain strong attention to detail in plating and execution
• Uphold consistency across all dishes in alignment with brand standards
• Ensure a philosophy of “clean as you go” and overall kitchen organization

Sanitation & Safety

• Maintain a clean, organized, and sanitary kitchen at all times
• Enforce health, safety, labeling, and dating standards
• Ensure compliance with all local health department regulations

Inventory, Ordering & Cost Control

• Assist with ordering and inventory management; communicate shortages proactively
• Execute and oversee proper receiving procedures, ensuring 100% accuracy in deliveries
• Monitor product quality, quantity, and pricing during receiving
• Maintain a working understanding of food cost, waste management, and margin control
• Support inventory processes and ongoing inventory training
• Ensure invoices and documentation are properly submitted to office management

Staffing & Administration

• Assist in hiring, training, scheduling, and disciplinary processes
• Support the creation and maintenance of employee records and documentation
• Adjust staffing levels throughout shifts based on business volume
• Manage labor with awareness of overtime and operational efficiency

Communication & Management Alignment

• Maintain clear, consistent communication across all areas of the operation
• Respond to emails and internal communications in a timely and professional manner
• Participate in regular management meetings and operational discussions
• Conduct frequent check-ins with leadership to address pressure points and operational challenges
• Foster a relationship of honesty, transparency, and trust with the Executive Chef

Leadership Coverage

• Assume full leadership responsibilities in the absence of the Executive Chef
• Serve as the voice of management, ensuring standards, accountability, and continuity
• Support menu development through research, creativity, and collaboration

Qualifications

• ServSafe Certification required
• Proven experience in a high-volume, detail-driven kitchen environment
• Strong leadership, communication, and organizational skills
• Ability to remain composed and effective under pressure
• Strong attention to detail and commitment to consistency
• Proficiency in inventory, ordering systems, and cost awareness
• Ability to manage time-sensitive and long-term tasks using organizational tools

Acknowledgement

The duties listed above are considered essential functions of this role but are not exhaustive. Responsibilities may evolve based on business needs, and team members are expected to support overall kitchen operations as required.

Reasonable accommodations will be made for qualified individuals with disabilities.

Alpino is an equal opportunity employer. Employment decisions are made without regard to race, color, religion, national origin, sex, pregnancy, disability, sexual orientation, gender identity or expression, age, veteran status, or any other protected status under applicable law.

Employee Acknowledgement

I acknowledge that I have received and understand the expectations of this position.

Employee Name

Signature Date

Pay: $50,000.00 - $60,000.00 per year

Benefits:

• Food provided
• Health insurance
• Paid time off

Application Question(s):

• Describe a time you led a kitchen through a high-pressure service as the acting leader. What challenges arose, and how did you ensure consistency, team accountability, and successful execution?
• How do you ensure your team consistently follows recipes, plating standards, and sanitation protocols? Give a specific example of how you corrected or coached someone who was not meeting expectations.
• Walk us through how you've managed inventory, ordering, and communication with your Chef. How do you stay organized and ensure nothing is missed?

Experience:

• Kitchen: 5 years (Preferred)
• Kitchen management: 2 years (Preferred)

Work Location: In person