Sous Chef

The Sous Chef at Lynoras is responsible for supporting the Chef in overseeing the daily operations of the kitchen while ensuring the highest standards of food quality safety consistency and the absence of the Chef the Sous Chef assumes full leadership of kitchen operations manages BOH staff and ensures all food production aligns with Lynoras culinary standards recipes and guest satisfaction expectations. This role requires strong leadership operational efficiency and a passion for producing high-quality visually appealing and delicious food in a fast-paced hospitality environment.

The Sous Chef plays a critical role in supervising food preparation maintaining kitchen organization managing inventory and labor and training team members while upholding company policies health regulations and operational excellence.

Primary Responsibilities and Duties

• Provide direction and oversight for daily kitchen operations and all food production.

• Oversee food preparation cooking plating and presentation to ensure consistency with company standards.

• Maintain and monitor food quality standards across all areas of production and service.

• Supervise kitchen staff during shifts ensuring adherence to recipes portioning safety and sanitation protocols.

• Support the Chef in menu development daily specials and recipe standardization.

• Produce and price daily Chef Specials in alignment with Lynoras culinary and cost standards.

• Assist with purchasing ordering and replenishing food and kitchen supplies from approved vendors.

• Monitor supplier quality and pricing to maintain cost control and operational efficiency.
  Manage inventory control including stock levels loss prevention waste reduction and proper storage procedures.

• Ensure preparation of all workstations and kitchen areas are properly set up and ready for service and the following business day.

• Coordinate shift management to ensure smooth and efficient service operations.

• Collaborate with management on staffing schedules operational improvements and kitchen performance.

• Oversee food production for various service types including dine-in catering and events when applicable.

• Support dietary and special meal requirements as needed.

Leadership and Team Management

• Supervise train and mentor all BOH team members.
  Lead training in food preparation recipes safety hygiene and accident prevention techniques.

• Identify training needs and implement ongoing development for kitchen staff.
  Effectively recruit interview hire and onboard BOH employees in coordination with management.

• Maintain staff conduct accountability and discipline in alignment with company standards.

• Lead by example through professionalism strong work ethic and positive team leadership.

• Ensure all kitchen employees maintain proper certifications for safe food handling procedures.

Compliance Safety and Standards

• Ensure all health sanitation and hygiene standards set by local state and federal regulations are followed at all times.

• Safeguard company assets and implement practices to prevent theft of product and services.

• Maintain cleanliness and organization throughout the kitchen and storage areas.

• Ensure proper use care and maintenance of all kitchen equipment to reduce unnecessary service calls.

• Enforce food safety standards HACCP practices and company operational protocols.

Physical Requirements & Work Environment

• Ability to stand and move throughout the kitchen for extended periods

• Ability to lift and carry up to 50 lbs

• Ability to work in a fast-paced high-pressure environment

• Ability to work in high heat conditions

• Flexibility to work nights weekends and holidays

Operational and Financial Accountability

• Monitor daily labor hours in accordance with budget allocations.

• Assist in controlling food costs through portion control inventory management and waste reduction.

• Maintain accurate records related to inventory ordering and kitchen operations.

• Support operational efficiency while maintaining high-quality service standards.

Qualifications and Skills

• Proven experience as a Sous Chef or senior kitchen leadership role in a high-volume restaurant environment.

• Strong culinary skills with attention to detail presentation and quality assurance.

• Experience supervising kitchen staff and managing BOH operations.

• Knowledge of inventory control food costing and supplier management.

• Strong understanding of food safety regulations sanitation standards and kitchen compliance.

• Ability to manage multiple priorities in a fast-paced environment under pressure.

• Excellent leadership communication and team training skills.

• Experience in Italian cuisine and fine dining or upscale casual dining environments is preferred.

• Passion for culinary excellence innovation and guest satisfaction.

Professional Expectations

• Conduct oneself in a professional manner at all times.

• Maintain proper uniform and grooming standards.

• Arrive prior to scheduled shift times to ensure operational readiness.

• Uphold Lynoras culture of excellence teamwork and hospitality in all kitchen operations.