Sous Chef

Essential Duties and Responsibilities

Under the general supervision of the Chef Manager, the Sous Chef is responsible for ensuring culinary excellence and smooth kitchen operations. This includes planning, preparing, and directing food production for daily service and special events, while maintaining consistency, quality, and efficiency.

The role also involves supporting menu development, supervising staff, ensuring adherence to FoodSafe standards, maintaining proper food handling and sanitation practices, and delivering high levels of client satisfaction.

Role Overview – Boarding School Environment

This position is based in a prestigious local private school and offers a unique opportunity to oversee food service for two small boarding houses. Working under the direction of the Executive Chef, the Sous Chef will take ownership of day-to-day culinary operations in a close-knit, community-focused environment.

Key responsibilities include managing ordering, inventory, menu planning, and food cost control while ensuring full compliance with health and safety requirements, including internal and external audits. The role also supports client relationships and contributes to special events within the school community.