Culinary
Sous Chef
Apply NowA Bar A Ranch Sous Chef Job Description
The Sous Chef is responsible for supporting the Executive Chef in leading the culinary team.
Primary duties and responsibilities include:
Daily Operational Oversight (25%)
- Teach, support, and supervise line cooks in food preparation and execution, ensuring proper techniques and practices are being employed.
- Manage culinary team including, but not limited to, holding shift meetings, organizing twice-weekly deep clean, and supporting cookout program.
- Support food ordering systems, receive and organize food delivery (3x/week), and actively manage, organize, and inventory food storage including two freezers, walk-in cooler, two pantry locations.
Culinary Labor (65%)
- Prepare and execute high quality food consistently.
- Support line cooks, employee dining, and kids’ program meals.
Planning and Management (10%)
- Communicate, coordinate, and plan with Food & Beverage Manager and Assistant Manager to ensure cohesion within F&B team.
- Uphold A Bar A policies and expectations and provide accountability for team members.
All culinary staff work a 6-day work week and must be able to lift/carry at least 40 pounds. Sous Chefs work an average of 10 hrs/day.