Overnight Sous Chef

Key Responsibilities:

- Serve as backup to the Executive Chef and lead operations in their absence

- Oversee and train kitchen staff, assist with coaching and evaluations

- Lead daily production planning and prep list creation

- Assist with scheduling and securing on-call labor as needed

- Conduct kitchen safety walks, log sanitation and temperature checks

- Monitor quality and portion control of all meals and PAX trays

- Participate in order prioritization and kitchen communication

- Handle inventory management and ordering through vendors

- Create price comparison lists and cost-saving procurement plans

- Execute advanced protein fabrication (beef, pork, poultry, seafood)

- Assist with menu development, new recipes, and seasonal changes

- Act as a lead trainer during onboarding or upskilling efforts

Performance Expectations:

- Executes HACCP and food safety protocols with accuracy

- Maintains professional leadership and communication style

- Monitors staff performance and delegates effectively

- Demonstrates attention to detail and clean execution in high-volume production

- ServSafe Manager Certification (or completion during training period)

- HACCP Certification and CPR Training (required within first 60 days)

- ServSafe Allergen Certification (preferred or must complete upon hire)

- Minimum 35 years culinary and supervisory experience