Sous Chef

The Sous Chef supports the Head Chef in managing kitchen operations to ensure high-quality food preparation and service. This role involves supervising kitchen staff, maintaining inventory, and ensuring compliance with health and safety standards. The Sous Chef plays a crucial role in maintaining consistency and excellence in food quality and presentation.

Responsibilities

• Assist in planning and directing food preparation and culinary activities
• Supervise and coordinate kitchen staff and workflow
• Ensure food quality, taste, and presentation meet standards
• Monitor inventory and order supplies as needed
• Maintain sanitation and safety standards in the kitchen
• Train and mentor junior kitchen staff
• Collaborate with the Head Chef on menu development and daily specials
• Manage kitchen operations in the Head Chef's absence

Qualifications

• Previous Sous Chef, Kitchen Manager, Lead Line Cook, or similar leadership experience
• Strong culinary skills and knowledge of professional kitchen operations
• Ability to lead by example in a fast-paced environment
• Strong communication, organization, and problem-solving skills
• Dependable, punctual, and available to work Wednesday through Sunday
• Ability to work evenings, weekends, and holidays as needed
• Ability to stand for extended periods and lift up to 50 pounds
• Food safety certification preferred

The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.