Sous Chef - Commissary

Duties and Responsibilities: 

• Assists Executive Chef in managing all food production coming from commissary.


• Reports to Executive Chef and consults with them regarding daily changes and projected business.


• Supervises and coordinates activities of cooks and other kitchen personnel.


• Acts as a positive leader in the kitchen, setting standards for professionalism, urgency, and execution.


• Prepares, cooks, and finishes sauces, stocks, dressings, and a variety of other products consistently with high-quality flavor profiles.


• Ensures proper preparation of ingredients including chopping, portioning, weighing, rotating and storing food items.


• Maintains consistency in recipe outcome, taste, and presentation according to established recipes and standards.


• Oversees kitchen setup and breakdown, ensuring readiness for service and proper sanitation practices.


• Leads by example in maintaining a clean, organized, and efficient kitchen.


• Coordinates timing of production and staging with outlets to ensure smooth service flow.


• Monitors food quality and corrects issues in real time during service.

 Operational & Leadership Responsibilities:

• Assists with training and mentoring kitchen staff, reinforcing proper techniques and standards.


• Ensures adherence to food safety and sanitation regulations.


• Participates in menu development, with emphasis on sauces, accompaniments, and flavor balance.


• Maintains proper inventory levels and assists with ordering and cost control.


• Communicates effectively with chefs and warehouse/delivery teams to ensure proper allocation of product to outlets.


• Assumes responsibility for Executive Chef in their absence.

Safety Responsibilities and Requirements: 

• Strong culinary knowledge with emphasis on command of flavors, consistency and efficiency.


• Demonstrated leadership ability in a fast-paced kitchen environment.


• Ability to prepare and execute recipes with precision and consistency.


• Knowledge of food safety, sanitation, and proper kitchen procedures.


• Strong organizational and time-management skills.


• Ability to maintain a clean and “show ready” kitchen environment at all times.


• Ability to work flexible hours, including evenings, weekends, and holidays

Qualifications/Requirements/Experience/Education: 

• Previous experience as a Sous Chef, Lead Line Cook, or similar role


• Culinary degree or equivalent professional experience


• Advanced understanding of flavor profiles, reductions, emulsions, and finishing techniques


• Able to read, follow and direct orders, lists and recipes


• Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment


• Ability to train and motivate at the line level


• Full knowledge and ability to safely produce food for allergies and diet preferences


• Valid Serve Safe certification card required on duty


• Must have the ability to stand, walk, bend, kneel, and lift up to 50 lbs. often


• CPR/First Aid certification


• Knowledge of Jonas, Time Management, Ultimate Software, and Reserve Interactive is preferred

Work Environment: 

• Fast-paced kitchen environment requiring multitasking and attention to detail


• High standards of cleanliness, organization, and professionalism required at all times