About the role
Description
The Sous Chef is the kitchen leader at their assigned location. You own the line, develop your cooks, and make sure every service runs clean and every plate goes out right. You are the Executive Chef’s right hand on the ground, and you hold the standard when they are not in the building. Position Summary
The Sous Chef is responsible for daily kitchen operations at their assigned MCBC location, working under the direction of the Executive Chef. This role leads the culinary team on the line, oversees food quality and consistency, manages ordering and inventory, and develops line cooks and prep staff. The Sous Chef is a key part of the culinary leadership pipeline at MCBC. Requirements
Key Responsibilities
Kitchen Operations
Lead day-to-day kitchen operations at the assigned location, ensuring consistent food quality and efficient service execution
Manage line setup, prep standards, and service execution on every shift
Execute opening and closing kitchen procedures according to location SOPs
Maintain cleanliness, organization, and food safety standards throughout the kitchen
Ensure compliance with NYS Department of Health regulations and MCBC food safety policies
Communicate operational needs, staffing issues, and performance observations to the Executive Chef
Food Quality & Consistency
Execute all menu items to MCBC recipe and plating standards with zero compromise on quality
Monitor and maintain food quality throughout every service, making real-time corrections as needed
Train and reinforce recipe adherence, portion control, and plating standards with all kitchen staff
Partner with the Executive Chef on menu updates, seasonal changes, and new item rollouts
Team Development
Lead, coach, and develop line cooks and prep staff at the assigned location
Conduct in-the-moment coaching and provide consistent performance feedback
Support onboarding and training of new kitchen staff
Build a positive, high-performance kitchen culture rooted in craft, accountability, and teamwork
Create and manage the kitchen hourly employee schedule, ensuring adequate coverage across all shifts and events
Participate in hiring, coaching, disciplinary action, and termination of kitchen staff; all final employment decisions require Executive Chef approval
Process weekly payroll for the kitchen department at the assigned location, ensuring accuracy and timely submission
Ordering & Inventory
Manage food ordering, receiving, and inventory at the assigned location
Monitor food cost and waste, and take corrective action when variances arise
Partner with the Executive Chef on purchasing standards and vendor relationships
Cost out every menu item served at the assigned location, ensuring accurate recipe costing is maintained on an ongoing basis
Follow the MCBC menu submission process and enter all items served into XtraChef menu management; all items must be in the system prior to service
Events
Support event culinary execution at the assigned location in partnership with the Director of Events and Banquet Chef
Ensure kitchen team is briefed and prepared for all events on assigned shifts
Support large-format event execution as needed
Qualifications
3+ years of culinary experience, with at least 1–2 years in a sous chef or kitchen lead role
Strong line cooking skills and the ability to lead a kitchen through high-volume service
Experience training and developing kitchen staff
Knowledge of food costing, ordering, and inventory management
NYS food service manager certification or ServSafe (or ability to obtain)
Availability to work evenings, weekends, and holidays
Passion for food quality, kitchen craft, and hospitality