Benefits:

Company parties

Competitive salary

Free food & snacks

Health insurance

Opportunity for advancement

Paid time off

Profit sharing

Training & development

Overview:

Down To Earth Cuisine is seeking an experienced and motivated Sous Chef to join our culinary team.

Position Summary: The Sous Chef is responsible for leading high-volume meal preparation, ensuring consistency in quality and presentation, and maintaining operational efficiency in the kitchen. This role includes managing batch cooking, overseeing staff, and coordinating meal prep and delivery services. The Sous Chef collaborates closely with the Head Chef and delivery teams to maintain high standards of taste, hygiene, and customer satisfaction while adhering to all health and safety guidelines.

Essential Functions To perform this job successfully, an individual must be able to satisfactorily perform each of the essential responsibilities listed below.

Lead the preparation of high-volume meals, ensuring consistency in flavor, portioning, and presentation.

Assist in developing nutritionally balanced and innovative menus tailored to client preferences and dietary restrictions.

Oversee the preparation, portioning, and packaging of meals for delivery, ensuring accuracy and freshness.

Supervise and manage kitchen staff, including junior chefs, meal prep and line cooks, to ensure smooth operations.

Conduct regular quality checks on taste, texture, and appearance to meet company standards.

Assist in ingredient ordering, monitor stock levels, and minimize waste through efficient inventory management.

Ensure compliance with food safety regulations, including temperature checks, sanitation practices, and proper food storage.

Occasionally assist with customer inquiries about menu offerings, dietary concerns, or meal modifications.

Mentor and train kitchen staff in techniques specific to batch cooking and meal prep.

Effectively manage time to meet meal prep schedules and deadlines.

Maintain flexibility with scheduling to accommodate business needs, including early mornings, evenings, weekends, and holidays.

Secondary Functions

Secondary functions of this position include:

Collaborate with the Head Chef on menu planning and new recipe development.

Assisting with Food Packing and Delivery

Supporting Event and Catering Operations

Equipment Maintenance and Kitchen Organization

Assist with maintaining kitchen cleanliness, including washing dishes, cleaning equipment, and ensuring all workspaces are organized and sanitized.

Customer Engagement (as needed)

Be available to work weekends, holidays, or evenings as required by the business.

Other duties as assigned.

Knowledge & Skills

To perform this job successfully, an individual must meet the minimum qualifications listed below. These qualifications are representative of the knowledge, skill and/or ability required to perform this job:

Strong organizational and multitasking abilities.

Excellent knife skills and proficiency in various cooking techniques.

Knowledge of special dietary needs (e.g., gluten-free, vegan, low-sodium).

Ability to prepare high-quality dishes at scale while maintaining consistency.

Exceptional organizational skills to prioritize tasks and manage multiple responsibilities in a fast-paced environment.

Strong verbal and written communication skills to effectively interact with staff, suppliers, and management.

Quick thinking and adaptability to handle unexpected challenges during service.

Meticulous attention to presentation, portion control, and quality standards.

Accepts new responsibilities and challenges with a positive attitude.

Education & Experience:

Associate’s or Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field from an accredited institution is preferred.

Minimum of 4 years of experience in a high-volume kitchen, with a focus on batch cooking and meal prep accepted.

Professional Certifications (Optional but Advantageous):

Food Safety and Sanitation Certification (e.g., ServSafe Manager Certification).

Certification from a recognized culinary school (e.g., Le Cordon Bleu, Culinary Institute of America, or similar) is highly desirable.

Physical Requirements:

Regularly required to stand for extended periods of time; stand; walk; stoop; kneel; reach with hands and arms; talk and hear.

Manual dexterity required to handle knives, kitchen tools, and equipment.

Frequently lift and/or move up to 50 pounds, including large pots, pans, and bulk food supplies.

Perform repetitive motions such as chopping, stirring, and kneading for extended periods.

Ability to visually inspect food for quality and presentation standards.

Ability to detect flavors, aromas, and textures to ensure food quality.

Equipment / Tools Utilized:

Commercial kitchen equipment, including ovens, grills, fryers, and mixers.

Knives and other culinary tools.

Inventory management tools and software (if applicable).

Basic computer skills for menu planning, costing, and communication.

Environment/Working Conditions

Position is in a fast-paced, high-pressure kitchen environment.

Regular exposure to heat, steam, cold, and potential hazards such as slippery floors and sharp objects.

Noise levels typical of a busy commercial kitchen.

Ability to handle high-pressure situations with professionalism and focus.

May occasionally work holidays, and evenings as required by business needs.

Work areas are in close proximity, requiring focus despite moderate distractions and noise.

NOTE: Down to Earth Cuisine retains the discretion to add to or change the duties of the position at any time.

Pay Range: $30-$31/hourly depending on experience

Full-time. 32+ hours per week to start with the potential for adjustments based on business needs and performance. Work Days include Friday, Saturday and Sundays.

FLSA: Hourly non-exempt

Medical, Dental, Vision (after 60 days of employment)

Paid Time Off