Sous Chef

Position Summary

The Sous Chef is responsible for managing the kitchen personnel, ensuring the quality preparation of all food items and all proper handling/storage of all food items in accordance with applicable standards in coordination with the Executive Sous Chef and Executive Chef.

Job Duties and Responsibilities

• Treats all co-workers in a respectful manner
• Communicates openly and thoroughly with the Kitchen Team
• Clearly communicates schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time
• Adheres to all NF&P recipes (except for guests’ allergies), policies, and procedures
• Possesses thorough knowledge of and for being able to accurately and attractively describe all food and recipes
• Possesses thorough knowledge of NF&P, its origin, and philosophy and enthusiastically offering to share that knowledge with all guests
• Offers ideas for all specials ideas and help establish recipes weekly for approval and implementation
• Helps to establish proper prep lists for the prep cooks, pasta prep and butchers as well as supervising the cooking process on the line
• Conducts daily line check to control food quality, quantities and assess the work of all line cooks
• Reviews daily staffing to ensure appropriate level ready for service
• Attends regular BOH pre-shifts to go over the happenings at NF&P, menu changes and other matters
• Attends all Chefs meeting as needed
• Properly submits food order requests and place orders according to pars, business level and upcoming needs

Sanitation, Hygiene, and Safety

• Maintains sanitation to the Department of Health standards; keeps work area clean and organized.
• Maintains and strictly abides by state sanitation/health regulations and restaurant requirements and procedures.
• Maintains complete knowledge of correct maintenance and use of equipment; uses equipment and tools only as intended, properly and safely.
• Inspects the cleanliness and organization of the line and workstations; rectifies any deficiencies.
• Inspects the cleanliness and working condition of all tools, equipment and supplies, ensuring everything complies with standards.
• Informs supervisor or manager on duty immediately of any DOH or OSHA/workplace safety violations.
• Maintains proper storage procedures as specified by Department of Health requirements.

Additional Skills and Responsibilities

• Exudes excellence in hospitality both for internal and external guests.
• Excellent time management and organizational skills.
• The ability to define and effectively solve a variety of changing situations under stress; ability to adapt to changing circumstances.  
• Passion for exceptional hospitality, food, and beverages.
• Self-driven, results-oriented; ability to thrive in a fast-paced environment. 
• Flexible work schedules, including nights, weekends, and holidays.

Physical Demands and Work Environment

• May be required to lift, carry, push, or pull heavy objects up to 50 lbs.
• Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended periods of time.
• Working in an environment that may be exposed to hazardous equipment and situations and conditions that produce cuts or minor burns.
• Frequent use of hands for washing dishes, handling utensils, and loading/unloading racks.
• Performing repetitive actions like scrubbing, rinsing, and stacking, which require stamina and attention to detail.
• Ability to move safely and quickly around the kitchen area to keep up with workflow, often in tight spaces and around others.
• Exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
• Sometimes wear protective and safety attire, such as gloves.

Experience/Education

• Proven experience as a line chef, cook, or similar role in a professional kitchen.
• Strong knowledge of cooking techniques, kitchen equipment, and best practices.
• Ability to work effectively under pressure in a fast-paced environment.
• Excellent time management and multitasking skills.
• A team-oriented mindset with strong communication skills.
• Culinary school education is a plus but not required.

EEO Statement

Noble Food & Pursuits is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.