Sous Chef

Job summary

Support the Head Chef in managing daily kitchen operations, preparing authentic Italian dishes, maintaining food quality and safety, and leading and developing kitchen staff. Monitor inventory and costs, contribute to menu development, coordinate with front-of-house teams, and ensure the kitchen is prepared for service and properly closed.

Job details

We are seeking a talented, passionate, and dependable Sous Chef to join our Italian restaurant team. The Sous Chef will work closely with the Head Chef to lead daily kitchen operations, maintain high culinary standards, and ensure every dish consistently reflects the quality and authenticity of Italian cuisine. The ideal candidate is an experienced kitchen leader who thrives in a fast-paced environment, takes pride in quality and presentation, and enjoys mentoring and developing a strong culinary team. Assist the Head Chef with the daily operation and management of the kitchen. Prepare and execute authentic Italian dishes according to established recipes and quality standards. Ensure consistency in flavor, presentation, portioning, and food quality. Lead and supervise kitchen staff during service, including cooks, prep cooks, and dishwashers. Train, coach, and motivate team members while maintaining a positive and professional kitchen culture. Manage kitchen operations in the absence of the Executive Chef. Ensure proper food preparation, storage, labeling, and handling procedures are followed. Maintain excellent standards of cleanliness, organization, and food safety. Monitor inventory levels and assist with ordering, receiving, and proper storage of ingredients. Minimize food waste and help control food and labor costs. Assist with menu development, specials, seasonal dishes, and recipe improvements. Coordinate timing and communication between the kitchen and front-of-house teams. Ensure the kitchen is properly prepared for each service and efficiently closed at the end of each shift. Follow all health, safety, and sanitation regulations. Qualifications 2+ years of experience as a Sous Chef, Chef de Partie, or experienced Line Cook in a high-volume restaurant. Strong knowledge of Italian cuisine and cooking techniques. Excellent understanding of pasta, sauces, proteins, vegetables, and traditional Italian ingredients. Strong leadership, communication, and organizational skills. Ability to remain calm and effective under pressure. Strong attention to detail and commitment to food quality. Ability to train and develop kitchen team members. Knowledge of food safety, sanitation, and kitchen best practices. Ability to work flexible hours, including evenings, weekends, and holidays.

What you’ll do

Support the Head Chef in managing daily kitchen operations, preparing authentic Italian dishes, maintaining food quality and safety, and leading and developing kitchen staff. Monitor inventory and costs, contribute to menu development, coordinate with front-of-house teams, and ensure the kitchen is prepared for service and properly closed.

Requirements

Requires at least two years of experience as a Sous Chef, Chef de Partie, or experienced Line Cook in a high-volume restaurant, along with strong knowledge of Italian cuisine and cooking techniques. Candidates should have leadership, communication, organizational, food safety, and team-development skills, and be able to work flexible hours including evenings, weekends, and holidays.

Listed skills

• Cost Control · Preferred
• Food safety · Preferred
• Food preparation · Preferred
• Quality Control · Preferred
• Communication · Preferred
• Sanitation · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Italian Cuisine
• Kitchen Operations
• Food Preparation
• Kitchen Leadership
• Staff Supervision
• Training And Coaching
• Menu Development
• Inventory Management
• Food Safety
• Sanitation
• Cost Control
• Food Waste Reduction
• Quality Control
• Kitchen Organization
• Front-Of-House Coordination
• Communication

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership