Sous Chef - Production

Key Responsibilities

• Lead the daily execution of an assigned production area within the culinary operation. 
• Supervise and direct a team of Prep Cooks to ensure production schedules and quality expectations are achieved. 
• Delegate production assignments while monitoring progress throughout the day. 
• Actively prepare food while maintaining oversight of production activities. 
• Ensure all recipes are executed consistently according to company standards and specifications. 
• Monitor product quality, taste, consistency, and presentation throughout production. 
• Maintain production timelines to support successful event execution. 

• Provide daily leadership, coaching, and direction to Prep Cooks. 
• Foster a positive, respectful, and team-oriented work environment. 
• Assist in training new culinary team members on recipes, techniques, equipment, and company standards. 
• Promote accountability while encouraging professional growth and teamwork. 
• Communicate production priorities clearly and effectively. 
• Support Executive Sous Chefs and Executive Chefs by identifying staffing needs, workflow improvements, and operational challenges. 

• Manage workflow within an assigned production area while maintaining flexibility as priorities change. 
• Assist with labor planning by providing feedback on staffing levels, production efficiency, and scheduling needs. 
• Ensure production remains aligned with labor expectations while maintaining quality standards. 
• Monitor inventory usage within assigned production areas and communicate shortages or concerns. 
• Collaborate with culinary leadership to improve production logistics and kitchen efficiency. 
• Assist in coordinating production to ensure timely completion of all event requirements. 

• Maintain strict adherence to approved recipes, production procedures, and portion standards. 
• Ensure consistency across all food items produced within assigned responsibilities. 
• Communicate recipe concerns, production challenges, or recommended improvements to the Executive Sous Chef and Executive Chef. 
• Provide constructive feedback regarding food quality, preparation methods, and production efficiencies. 
• Assist in maintaining recipe integrity while supporting continuous menu improvement initiatives. 

• Flightboard (Internal Production Platform) 
• Caterease 
• Food Service Suite 
• Microsoft Outlook 
• Microsoft Excel 
• Microsoft Word 
• Microsoft Teams (or similar communication platforms) 

• Labor utilization and production efficiency 
• Food cost awareness 
• Product yields 
• Waste reduction 
• Proper product utilization 
• Inventory rotation and storage 

• Maintain compliance with all company food safety standards and regulatory requirements. 
• Ensure proper sanitation practices are consistently followed. 
• Monitor proper receiving, storage, labeling, dating, and product rotation. 
• Maintain HACCP procedures and all standard operating procedures. 
• Promote a culture of food safety throughout the kitchen. 

Skills, Knowledge & Expertise

• 3–5 years of progressive culinary experience in high-volume catering, banquet, hotel, restaurant, or institutional food service. 
• Previous experience supervising or leading a small culinary team preferred. 
• Advanced knife skills and professional cooking techniques. 
• Strong knowledge of classical and modern culinary methods. 
• Demonstrated ability to execute recipes with consistency and precision. 
• Excellent organizational and time management skills. 
• Strong communication and interpersonal abilities. 
• Ability to prioritize multiple production tasks in a fast-paced environment. 
• Working knowledge of Microsoft Office applications. 
• Willingness to learn and become proficient in company production systems. 

• Strong culinary craftsmanship 
• Leadership through example 
• Effective communication 
• Accountability 
• Adaptability 
• Attention to detail 
• Teamwork and collaboration 
• Organization and planning 
• Positive attitude under pressure 
• Continuous improvement mindset 
• Problem-solving abilities 
• Professionalism and integrity 
• Commitment to coaching and developing others 

• Ability to stand and walk for extended periods. 
• Frequently lift and carry up to 50 pounds. 
• Ability to bend, stoop, kneel, push, and pull throughout the workday. 
• Comfortable working in refrigerated, freezer, and high-temperature kitchen environments. 
• Ability to safely operate commercial kitchen equipment. 
• Ability to work mornings, evenings, weekends, holidays, and extended hours based on business demands.