Sous Chef-Greenwich, CT

Sous Chef-Greenwich, CT

Reports To: Executive Chef

Supervises: Chef de Parties, Line Cooks, Commis Chefs, Kitchen Stewards

The Sous Chef supports the Executive Chef and Executive Sous Chef in managing daily kitchen operations. This position is responsible for supervising food preparation and service, maintaining food quality and presentation standards, managing kitchen staff, controlling waste, and ensuring compliance with food safety and sanitation requirements.

Sous Chef Benefits & Compensation

• Competitive base salary ($65,000-$75,000)
• Comprehensive medical, dental, and vision coverage
• PTO, Retirement / 401k; Sick Days

Sous Chef Requirements & Qualifications

• Culinary Arts diploma/certificate preferred or equivalent professional experience.
• Typically 3–5 years of professional kitchen experience, including supervisory experience.
• Strong knowledge of cooking techniques, food preparation, and kitchen operations.
• Knowledge of food safety, sanitation, and HACCP procedures.
• Strong leadership, communication, and organizational skills.
• Ability to work effectively under pressure in a high-volume environment.

Sous Chef Preferred Background & Skills

• Culinary knowledge and technical skills
• Leadership and team supervision
• Food quality and consistency
• Organization and time management
• Food safety and sanitation
• Cost and waste control
• Problem-solving
• Communication and teamwork
• Attention to detail
• Ability to perform under pressure

Sous Chef Day-to-Day Responsibilities

• Supervise daily food preparation, production, and service.
• Ensure dishes are prepared according to approved recipes, portion sizes, and presentation standards.
• Lead, motivate, and supervise kitchen team members.
• Support scheduling and effective deployment of kitchen staff.
• Ensure compliance with HACCP, health department, and company food-safety standards.
• Maintain cleanliness and sanitation throughout kitchen and food-storage areas.
• Assist with ordering, receiving, and inventory management.
• Assist with menu development, specials, and seasonal offerings.
• Assist with inventory counts, production records, and kitchen documentation.
• Communicate shortages, equipment issues, staffing concerns, and operational needs to senior management.