Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
The Sous Chef works with our Chef de Cuisine in overseeing Common House Richmond’s daily food operations. As a leader of the kitchen, the Sous Chef is responsible for upholding the integrity of the operations, including leading and providing feedback to the staff, kitchen organization, time management and ordering from vendors. An ideal candidate possesses strong leadership skills and has a passion for high quality, approachable and comfortable cuisine.
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Common House is an equal opportunity workplace. As such, we are committed to creating an inclusive environment and welcome applications from all genders, races, religions, sexual orientations, and ages, as well as parents, military service members, people living with disabilities, and any other groups that could bring diverse perspectives to our business.
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