Sous Chef

Sous Chef

Crisp Hospitality is seeking a skilled and dependable Sous Chef to support daily kitchen operations and help lead our back-of-house team. This position works closely with the Chef, Chef De Cuisine, and General Manager to maintain food quality, consistency, sanitation, organization, and staff performance.

The ideal candidate is a strong cook, an effective trainer, and a calm, accountable kitchen leader who understands that great operations are built on systems, standards, and teamwork.

Responsibilities

• Support all kitchen functions including food purchasing, prep, cooking, quality control, sanitation, and cleanliness
• Assist in supervising cooks and other kitchen team members
• Ensure all food is prepared and served according to recipes, portion standards, cooking procedures, and presentation standards
• Train and instruct staff in food preparation, cooking methods, garnishing, and plate presentation
• Monitor food quality, holding procedures, and refrigeration temperature standards
• Help maintain kitchen cleaning schedules and sanitation practices
• Inspect supplies, equipment, and work areas to ensure standards are met
• Assist with ordering, receiving, and checking the quality and quantity of deliveries
• Support food cost control through proper requisitioning, storage, recipes, portioning, and waste control
• Work with management on menu items, portion sizes, and recipe standards
• Help determine production schedules and staffing needs based on business levels
• Assist with scheduling kitchen staff while supporting labor cost goals
• Prepare and cook food during service and for special events or functions
• Demonstrate cooking techniques and train staff on equipment and procedures
• Help orient and train new kitchen employees
• Support performance management and consistent accountability in the kitchen
• Ensure equipment is kept clean and in good working condition
• Complete forms, reports, and schedules accurately and on time
• Step into stations or support other team members as needed to keep operations running smoothly

Working Chef Duties

• Cook meats, fish, vegetables, soups, and hot food items
• Prep and portion food products before service
• Plate and garnish dishes according to standards
• Stock line stations and maintain prep levels for service
• Handle, store, and rotate products properly
• Assist with prep and closing duties as needed

Qualifications

• Experience in a Sous Chef, lead line cook, or similar kitchen leadership role
• Strong knowledge of cooking techniques and food quality standards
• Ability to train, direct, and support kitchen staff
• Understanding of sanitation, cleanliness, and safe kitchen practices
• Experience with ordering, receiving, storage, inventory, and food cost control
• Strong attention to detail, organization, and follow-through
• Ability to work in a fast-paced environment and fill in wherever needed
• Dependable, professional, and team-oriented

Compensation & Benefits

• Salary: $45,000–$60,000
• Paid Time Off: Available after 6 months
• Bonus Eligible

To Apply

Please submit your resume and a brief summary of your kitchen leadership experience