The Commissary Sous Chef supports the Commissary Head Chef in overseeing daily kitchen operations within a centralized production facility. This role is responsible for ensuring consistent food quality, efficient production, proper inventory management, and adherence to all food safety and sanitation standards. The Commissary Sous Chef plays a key role in preparing high-volume recipes that support multiple restaurant locations.
Production & Execution
Assist in daily food production for all locations, ensuring consistency in recipes and portioning
Execute prep and cooking of menu items according to company standards
Oversee batch cooking, packaging, and labeling for distribution
Ensure all orders are completed accurately and on schedule for delivery
Kitchen Operations
Support the Head Chef in managing commissary kitchen workflow and staff
Supervise and train kitchen team members on proper techniques and procedures
Maintain a clean, organized, and efficient kitchen environment
Step in to lead shifts in the absence of the Head Chef
Inventory & Ordering
Assist with inventory counts and tracking of all food and supplies
Monitor product levels and communicate ordering needs
Ensure proper storage, rotation (FIFO), and waste control
Food Safety & Compliance
Enforce all health and safety regulations, including ServSafe standards
Ensure proper food handling, storage temperatures, and sanitation practices
Maintain compliance with local and state health department requirements
Quality Control
Ensure all food leaving the commissary meets brand standards
Conduct regular quality checks on prepared items
Address and correct any inconsistencies immediately
2+ years of experience in a kitchen leadership role (Sous Chef or similar)
Experience in high-volume or commissary kitchen preferred
Strong knowledge of food safety and sanitation standards
Ability to manage time, prioritize tasks, and meet production deadlines
Strong leadership and communication skills
Ability to lift 50+ lbs and stand for extended periods