Sous Chef

Reports to: Senior Sous Chefs and Executive Chef

Position Summary

The Sous Chef at SAGA plays a critical leadership role in supporting daily kitchen operations, maintaining culinary standards, and developing the team. This position works hands-on on the line while partnering with senior culinary leadership on staff management, menu development, and special projects. The Sous Chef is expected to lead by example, uphold food safety and quality standards, and contribute to a positive, professional kitchen culture.

Key ResponsibilitiesKitchen Operations & Service

• Support the Executive Chef, Executive Sous Chef, and CDC/CD with project planning and daily kitchen operations
• Supervise kitchen staff and work the line during service
• Delegate daily tasks to line cooks and oversee station execution
• Maintain product quality, consistency, and presentation standards
• Expedite the line in the absence of the Executive Sous Chef
• Oversee and maintain kitchen cleaning schedules
• Lead daily pre-shift meetings, communicating updates, events, menu changes, stages, and new hires

Menu Development & Food Program

• Participate in menu development and tastings
• Support recipe testing, documentation, and execution standards
• Manage family meal, including menu planning, ordering, and prep sheets

Events & Private Dining

• Rotate into the Events Chef role as needed
• Oversee culinary execution for private events and BEOs in coordination with Events and Operations teams
• Ensure event menus are executed to SAGA standards (Events Chef job description forthcoming)

Leadership & Culture

• Implement and uphold company policies, protocols, and culinary standards
• Foster positive working relationships and maintain an open-door approach with staff
• Address operational issues and escalate employee or guest concerns to HR as appropriate
• Lead by example, demonstrating professionalism, accountability, and teamwork
• Self-manage timelines and responsibilities to meet daily and long-term goals

Staffing & Performance Management

• Participate in hiring, onboarding, and training of kitchen staff
• Issue disciplinary actions when necessary, in coordination with the Executive Sous Chef and CDC/CD
• Contribute to annual performance reviews and one-on-one meetings for non-management employees

Administrative Responsibilities

• Organize and maintain recipe binders and kitchen documentation
• Approve timecards as assigned
• Create station prep lists and checklists
• Complete end-of-night ordering and inventory tasks
• Participate in Sous Chef meetings and BEO meetings as needed
• Attend and support company-sponsored educational programs, including OBM and leadership training

Qualifications

• Previous experience as a Sous Chef or senior kitchen leader in a high-volume, chef-driven restaurant
• Strong leadership, communication, and organizational skills
• Hands-on line cooking experience with the ability to lead during service
• Working knowledge of food safety procedures
• Valid food handler’s license required
• Passion for mentorship, team development, and culinary excellence

More detail about SAGA part of Kent Hospitality Group, please visit