Sous Chef – Commissary Operations

We are seeking an experienced Overnight Sous Chef to support the Executive Chef and Kitchen Manager in leading culinary operations at our commissary, ensuring top-quality food production for our store locations. This hands-on leadership role focuses on maintaining high standards, optimizing processes, mentoring staff, and ensuring seamless operations in the Executive Chef’s absence.

Key Responsibilities

Culinary & Operations

• Oversee daily production to ensure consistency, quality, and efficiency.
• Support menu development, seasonal rollouts, and recipe implementation.
• Supervise and train Sous Chefs and hourly kitchen staff.
• Ensure food safety, sanitation, and compliance with company standards.
• Collaborate on forecasting, purchasing, inventory planning, and food packaging for store delivery.

Team Leadership

• Hire, coach, evaluate, and develop kitchen staff.
• Promote a positive kitchen culture and enforce accountability.
• Conduct training on SOPs, sanitation, cooking techniques, and food presentation.

Financial Oversight

• Assist in managing food, labor, and operating costs.
• Create and manage kitchen schedules to align with labor budgets.
• Maintain accurate inventory counts and participate in period-end processes.

Qualifications

• 3+ years of senior-level kitchen management experience in high-volume, quality-driven operations.
• Culinary degree or equivalent professional training.
• Strong leadership, organizational, and communication skills.
• Proficient in Microsoft Word and Excel; Serve Safe certification required.
• Spanish fluency a plus.

Additional Requirements

• Ability to lift up to 40 lbs and stand for extended periods.
• Flexibility to work nights, weekends, and holidays.
• Must be proficient in English for communication and documentation.