Sous Chef

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JOB TITLE Sous Chef

DEPARTMENT The Roof

REPORTS TO Sous Chef/Executive Chef

SUMMARY

The Sous Chef plays a critical role in ensuring the consistent execution of The Roof Restaurants fine dining culinary vision. Working under the direction of the Executive Chef and Executive Sous Chef, this position is responsible for supervising kitchen operations, training and mentoring culinary staff, maintaining exceptional food quality and presentation, and assisting in menu development. The ideal candidate has strong leadership skills, a passion for culinary excellence, and experience in managing high-volume, upscale dining environments.

JOB ENVIRONMENT

Primarily works indoors in a high-pressure, fast-paced kitchen environment. Frequently exposed to heat, steam, sharp utensils, and commercial kitchen equipment. Requires the ability to work evenings, weekends, and holidays. Physical demands include standing for extended periods, lifting and carrying up to 50 pounds, and safely operating kitchen tools and appliances.

SKILLS, EDUCATION AND QUALIFICATIONS

3+ years of progressive culinary experience in fine dining or upscale restaurants

Strong knowledge of culinary techniques, plating standards, and high-end menu execution

Proven ability to manage kitchen staff and maintain high morale under pressure

Experience with inventory control, food cost management, and portion control

ServSafe certification or equivalent food safety training preferred

Excellent organizational, communication, and time management skills

Ability to train, mentor, and develop a diverse culinary team

Punctual, dependable, and committed to maintaining the highest standards of quality and service

ESSENTIAL FUNCTIONS

Assist the Executive Chef in planning, developing, and executing seasonal and specialty menus in accordance with restaurant standards

Supervise and coordinate kitchen staff during prep, service, and breakdown to ensure efficiency and quality

Monitor food quality, taste, temperature, and presentation to ensure alignment with The Roofs fine dining standards

Maintain strict adherence to food safety, sanitation, and hygiene regulations

Train and develop line cooks, prep cooks, and other culinary staff

Assist with scheduling, labor deployment, and staffing decisions to optimize kitchen operations

Support cost-control initiatives by reducing waste, monitoring portion sizes, and managing inventory effectively

Assist with special events, private dining experiences, and large-scale functions as needed

COMPENSATION

$65,000 - $75,000/annually. This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data.

OTHER JOB REQUIREMENTS

May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs

Takes on additional duties as required or assigned by management

EQUAL OPPORTUNITY EMPLOYER STATEMENT:

We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to modify job descriptions as necessary.

For more information, or to apply now, you must go to the website below. Please DO NOT email your resume to us as we only accept applications through our website.