The main function of the Sous Chef (SC) is to support the store’s Executive Chef (EC) in leading the culinary operations and entrepreneurial aspects of our dining establishments. It is the responsibility of the SC to ensure that the best dining practices are implemented, and the store’s commercial growth is achieved. As an emerging culinary leader, Sous Chefs train and monitor the kitchen staff to be highly efficient.
The Sous Chef is responsible for ensuring that all meals coming from the kitchen for which s/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all BOH staff, meet corporate quality standards, portion control, recipes, and sanitation. Sous Chefs are also responsible for controlling labor costs while maximizing guest satisfaction.
This position requires previous experience in the field of culinary operations within a full-service restaurant and/or hotel. A culinary degree is not required; however, Sous Chefs should have advanced culinary knowledge beyond that of a line cook.
Business Functions of Executive Sous Chefs
Sous Chefs are directly involved with the training, supervising and partaking in the daily activities of cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards. Sous Chefs should help the EC organize and conduct meetings, and/or one-on-ones with the kitchen staff to further develop the existing staff's strengths and to heighten the team’s knowledge with culinary arts.
Sous Chefs are responsible for maintaining consistent quality in our products and ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout all kitchen, equipment and storage areas. Also, the SC is responsible for some non-perishable orders entailed with running a kitchen while adhering to purchasing standards and procedures when ordering and receiving.
Salaried chefs at DESTIHL work full time, including early mornings, late evenings, weekends, and holidays. Many shifts regularly last 10-12 hours days because our Chefs should oversee the delivery of food supplies early in the day and use the afternoon to build orders, work on schedules, and finally to plan and prepare any feature items for the upcoming day's service. A five to six-day workweek is typical with some variations in the start and end time to better allow for coaching throughout several shifts. It is generally preferred that the Sous Chef works open and close shifts to better train and develop our staff and execute our business needs.
Position Duties & Tasks
To apply, please fill out our 'Online Employment Application' below, or you may download our '.PDF Application for Employment' below, fill it out and get it back to us.
If you prefer, you may email your completed application and/or resume below or drop it off in-person at your desired DESTIHL location between 2-4pm, Monday through Friday.
For more information on employment with DESTIHL, check out our 'Employment FAQs' page.
DESTIHL is a growing company. Our growth brings excitement as well as a need for passionate individuals to help us grow. We have several opportunities for hourly, salaried and management/leadership positions.
We work early mornings, late nights, weekends, and even holidays. We do this to build our business while cultivating and encouraging our guests to share in the excitement. There is always room for talented people on our team.
We love applicants who have savvy, knowledge and experience, but the most important experience we require is passion. Passion for our profession is what sets us apart from everyone else.