Restaurant Sous Chef

Job Description Job Description Sous Chef MEXICAN INSPIRED CUISINE EXPERIENCE A MUST Position Overview: The Sous Chef plays a critical leadership role in the kitchen, directly supporting the Executive Chef and overseeing all aspects of back-of-house operations. This position is responsible for supervising the team, driving culinary standards, and managing day-to-day administrative duties such as labor control, inventory, ordering, and operational paperwork. The Sous Chef must be capable of stepping fully into the role of the Executive Chef in their absence and will help lead the team with consistency, urgency, and a commitment to excellence—especially in the preparation and execution of Mexican-inspired cuisine. Core Job Functions & Responsibilities: Provide direct oversight of daily kitchen operations including prep, service, sanitation, and shift flow. Maintain and execute companywide culinary standards with a focus on consistency, quality, and guest satisfaction. Work closely with the Executive Chef to ensure a smooth and collaborative environment between front and back of house. Act as the leader on duty in the absence of the Executive Chef, making decisions related to kitchen performance, staff, and guest experience. Manage labor by writing and adjusting schedules based on business levels and shift needs (final approval by Executive Chef). Maintain department staffing levels: assist in recruiting, interviewing, training, and onboarding new hires in partnership with HR and the Executive Chef. Train and mentor team members; provide consistent performance feedback and administer coaching or corrective action as needed. Oversee daily, mid, and closing shift procedures including staff check-ins and kitchen logs. Conduct kitchen line checks, recipe audits, and cleanliness walk-throughs to ensure adherence to standards. Review, audit, and reconcile administrative documents including timecards, invoices, petty cash, expense reimbursements, and new hire packets. Assist in preparing, understanding, and executing budget goals, operating statements, and cost-saving initiatives. Maintain proper product rotation and inventory levels through timely ordering and inventory controls. Uphold and enforce all food safety, sanitation, and cleanliness procedures; ensure proper equipment maintenance and report repair needs. Contribute to the development of menu features and seasonal changes, collaborating on flavor, presentation, and execution. Skills & Qualifications: 4 years of kitchen leadership experience in a high-volume scratch kitchen. Strong experience in Mexican-inspired cuisine required. Excellent leadership, communication, and team-building skills. High-level understanding of labor management, food cost controls, and back-office operations. Strong sense of urgency, attention to detail, and professionalism. Bilingual (English/Spanish) preferred. Comfortable with Microsoft Office, restaurant POS, and inventory software. Benefits: Health, Dental, and Vision Insurance Paid Time Off Retirement Plan Quarterly Bonus Opportunities Meals Provided During Shifts

Location: Thousand Oaks, CA, US

Posted Date: 4/19/2025