Sous Chef - Element 47

Position Summary
The Sous Chef assists in managing kitchen operations, ensuring smooth service and high-quality food production. They supervise and train kitchen staff, maintain food safety standards, and assist with inventory management. The Sous Chef also steps in to lead the kitchen during the Chef de Cuisine's absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Executive Chef.

The budgeted salary range for this position is $70,000 - $80,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus.

Job Posting Deadline
Applications for this position will be accepted until March 22, 2026.

Essential Job Functions/Key Job Responsibilities
•    Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts
•    Assist the Chef de Cuisine with menu planning, recipe development, and seasonal adjustments
•    Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations
•    Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness
•    Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards
•    Act as restaurant chef in the absence of Chef de Cuisine 
•    Develop, train, supervise, and coordinate with line staff to achieve assigned tasks
•    Maintain and promote proper food safety and handling protocols
•    Communicate with Chef de Cuisine regarding the daily inventory and ordering process 
•    Cook and prepare food to order
•    Work as an active participant on the service line as required 
•    Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas
•    Other duties as assigned