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About the Role

The Sous Chef is the kitchen leader at their assigned location, owning the line, developing cooks, and ensuring clean service and correct plating. This role is the Executive Chef’s right hand, upholding standards in their absence and leading daily kitchen operations.

Responsibilities

• Lead day-to-day kitchen operations, ensuring consistent food quality and efficient service execution.
• Manage line setup, prep standards, and service execution on every shift.
• Execute opening and closing kitchen procedures.
• Maintain cleanliness, organization, and food safety standards.
• Ensure compliance with NYS Department of Health regulations and food safety policies.
• Communicate operational needs, staffing issues, and performance observations to the Executive Chef.
• Execute all menu items to recipe and plating standards with zero compromise on quality.
• Monitor and maintain food quality throughout every service, making real-time corrections.
• Train and reinforce recipe adherence, portion control, and plating standards.
• Partner with the Executive Chef on menu updates, seasonal changes, and new item rollouts.
• Lead, coach, and develop line cooks and prep staff.
• Conduct in-the-moment coaching and provide consistent performance feedback.
• Support onboarding and training of new kitchen staff.
• Build a positive, high-performance kitchen culture rooted in craft, accountability, and teamwork.
• Create and manage the kitchen hourly employee schedule, ensuring adequate coverage.
• Participate in hiring, coaching, disciplinary action, and termination of kitchen staff (with Executive Chef approval).
• Process weekly payroll for the kitchen department, ensuring accuracy and timely submission.
• Manage food ordering, receiving, and inventory.
• Monitor food cost and waste, and take corrective action when variances arise.
• Partner with the Executive Chef on purchasing standards and vendor relationships.
• Cost out every menu item served, ensuring accurate recipe costing.
• Follow the menu submission process and enter all items into XtraChef menu management prior to service.
• Support event culinary execution in partnership with the Director of Events and Banquet Chef.
• Ensure kitchen team is briefed and prepared for all events on assigned shifts.
• Support large-format event execution as needed.

Requirements

• 3+ years of culinary experience
• 1-2 years in a sous chef or kitchen lead role
• Strong line cooking skills
• Ability to lead a kitchen through high-volume service
• Experience training and developing kitchen staff
• Knowledge of food costing, ordering, and inventory management
• NYS food service manager certification or ServSafe (or ability to obtain)
• Availability to work evenings, weekends, and holidays
• Passion for food quality, kitchen craft, and hospitality

Skills

• Line cooking
• Kitchen leadership
• Food quality control
• Inventory management
• Staff training and development
• Menu costing
• Event support

Location

• Assigned MCBC location

Work Type

• Full-time

Experience Level

• Sous Chef
• Kitchen Lead

Education Level

• NYS food service manager certification or ServSafe (or ability to obtain)

About the Company

• MCBC