PM Restaurant Sous Chef

Reports To:

 General Manager

Job Summary:

The Sous Chef assists in overseeing all kitchen operations, ensuring high-quality food preparation, proper kitchen sanitation, and efficient staff performance. This role supports daily kitchen management, maintains food quality standards, assists with inventory and ordering, and helps lead the culinary team in a fast-paced restaurant environment.

Essential Duties & Responsibilities:

• Assist with daily kitchen operations and food preparation
• Ensure all dishes are prepared and presented according to restaurant standards
• Supervise and support cooks and kitchen staff during shifts
• Maintain cleanliness, sanitation, and food safety standards at all times
• Help train, coach, and develop kitchen team members
• Assist with scheduling and labor management
• Monitor food quality, portion control, and presentation
• Help manage inventory, food ordering, and receiving deliveries
• Minimize waste and control food costs
• Ensure kitchen equipment is properly maintained and functioning
• Step in to lead kitchen operations in the absence of the Executive Chef
• Assist with banquet, catering, and special event food preparation as needed
• Follow all company policies, health department regulations, and safety procedures

Qualifications:

• Previous culinary or kitchen leadership experience preferred
• Strong knowledge of food safety and sanitation practices
• Ability to work in a fast-paced environment
• Strong leadership and communication skills
• Ability to stand for extended periods and lift up to 50 pounds
• Flexible schedule including nights, weekends, and holidays
• ServSafe Certification preferred

Physical Requirements:

• Standing, walking, bending, and lifting throughout shift
• Ability to work in hot kitchen environments
• Ability to safely operate kitchen equipment

Benefits:

• Competitive Pay
• Employee Discounts
• Growth Opportunities
• Hotel and Restaurant Discounts
• Paid Training