Sous Chef
Core
Second-in-command kitchen manager assisting the Chef with menu planning, cost control, and staff direction to ensure food quality and operational goals.
Role type
Sous Chef
Builds
Food service operations for hotels, resorts, national parks, and full-service restaurants
Domain
Hospitality / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Menu planning, cost analysis, staff training and scheduling, inventory control, food safety compliance, catering execution
Preferred skills
Culinary or Associate's degree in food service
Technologies
Commercial Kitchen Machinery, Appliances, Tools, and Utensils
Responsibilities
Assist in planning and developing menus and forecasting portion specifications; Recruit, train, schedule, and direct culinary staff; Control expenses and maintain inventory; Ensure safe facility environment and food handling standards; Supervise culinary work to ensure efficient food preparation; Manage catering and special event menus
Seniority
Mid-level, hands-on IC