Sous Chef - Commissary

- Assists Executive Chef in managing all food production coming from commissary.

- Reports to Executive Chef and consults with them regarding daily changes and projected business.

- Supervises and coordinates activities of cooks and other kitchen personnel.

- Acts as a positive leader in the kitchen, setting standards for professionalism, urgency, and execution.

- Prepares, cooks, and finishes sauces, stocks, dressings, and a variety of other products consistently with high-quality flavor profiles.

- Ensures proper preparation of ingredients including chopping, portioning, weighing, rotating and storing food items.

- Maintains consistency in recipe outcome, taste, and presentation according to established recipes and standards.

- Oversees kitchen setup and breakdown, ensuring readiness for service and proper sanitation practices.

- Leads by example in maintaining a clean, organized, and efficient kitchen.

- Coordinates timing of production and staging with outlets to ensure smooth service flow.

- Monitors food quality and corrects issues in real time during service.

- Assists with training and mentoring kitchen staff, reinforcing proper techniques and standards.

- Ensures adherence to food safety and sanitation regulations.

- Participates in menu development, with emphasis on sauces, accompaniments, and flavor balance.

- Maintains proper inventory levels and assists with ordering and cost control.

- Communicates effectively with chefs and warehouse/delivery teams to ensure proper allocation of product to outlets.

- Assumes responsibility for Executive Chef in their absence.

- Strong culinary knowledge with emphasis on command of flavors, consistency and efficiency.

- Demonstrated leadership ability in a fast-paced kitchen environment.

- Ability to prepare and execute recipes with precision and consistency.

- Knowledge of food safety, sanitation, and proper kitchen procedures.

- Ability to maintain a clean and "show ready" kitchen environment at all times.

- Ability to work flexible hours, including evenings, weekends, and holidays

- Previous experience as a Sous Chef, Lead Line Cook, or similar role

- Advanced understanding of flavor profiles, reductions, emulsions, and finishing techniques

- Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment

- Full knowledge and ability to safely produce food for allergies and diet preferences

- Must have the ability to stand, walk, bend, kneel, and lift up to 50 lbs. often

- Knowledge of Jonas, Time Management, Ultimate Software, and Reserve Interactive is preferred

- Fast-paced kitchen environment requiring multitasking and attention to detail

- High standards of cleanliness, organization, and professionalism required at all times