Sous Chef

** Willingness to work nights, weekends, and holidays as required**

Position Summary

As Sous Chef at The Chapman, you will act as the second-in-command in the kitchen, supporting the Executive Chef in all day-to-day culinary operations. You’ll help lead the team, maintain quality and consistency, ensure efficient service, and uphold food safety and standards. Your role is critical in bridging the vision of the Executive Chef and the execution on the line.

Key Responsibilities

• Assist the Executive Chef in planning, developing, and executing menus, specials, and seasonal dishes
• Lead and supervise kitchen staff (line cooks, prep cooks, etc.), offering direction, training, and feedback
• Manage food preparation and production to ensure consistency in quality, presentation, and portion sizes
• Help oversee kitchen operations during service periods; ensuring timing, coordination, and execution are optimal
• Monitor stock levels, inventory, and ordering of ingredients, coordinating with purchasing and receiving
• Maintain and enforce food safety, sanitation, and cleanliness standards in accordance with local health codes
• Participate in recipe development, food cost analysis, and menu engineering to maximize margin and minimize waste
• Work with the Executive Chef to schedule labor, optimize staffing, and adjust for volume fluctuations
• Serve as acting Executive Chef when needed (during absence)
• Collaborate with front-of-house leadership to ensure communication and smooth coordination between service and kitchen
• Mentor, develop, and coach junior kitchen staff; help build a strong, motivated culinary team

Qualifications & Skills

• Proven experience in a sous chef or senior cook role, ideally in a fine dining or elevated restaurant setting
• Strong culinary background with a solid knowledge of cooking techniques, kitchen operations, and plating
• Food safety certification (e.g. ServSafe) or equivalent
• Excellent leadership, communication, and team management skills
• Ability to thrive under pressure and manage multiple tasks in a fast-paced environment
• Good understanding of food cost control, yield, and inventory management
• Creativity and knowledge of trends in cuisine, technique, flavor combinations
• Commitment to high standards, consistency, and attention to detail

Willingness to work nights, weekends, and holidays as required