Careers » Sous Chef

Sous Chef

Get the Royal Treatment at Elevenses by joining our Management team! What does Elevenses have to offer you?

Requiring prior experience in Fast paced and Breakfast and Lunch dining, this position is for A Sous Chef, or Second Chef. He/She is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Executive(Head) Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Executive(Head) Chef’s absence to ensure that kitchen staff have proper direction.

They will also work with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget. As a department head, uses leadership skills to manage subordinate managers and chefs as well as associates.


  • Directs food preparation and collaborates with the Executive(Head) chef
  • Produces high quality plates, including both design and taste
  • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
  • Assists with menu planning, inventory, and management of supplies
  • Ensures that food is top quality and that the kitchen is in a safe & clean working condition
  • Keeps stations clean and complies with food safety standards
  • Offers suggestions and creative ideas that can improve upon the kitchen’s performance
  • Prepares food properly
  • Schedules staff shifts for BOH along with the Restaurant GM and Executive Chef
  • Trains new BOH employees
  • Orders food supplies
  • Monitors and maintains kitchen equipment
  • Taking charge of kitchen opening, closing and other side duties as directed by the Executive(Head) Chef

Experience & Skills:

  • Knowledge of various cooking methods, ingredients, and procedures
  • Experience in a hands on kitchen management position
  • Must be able to lift 50lbs repetitively throughout shift, able to stand
  • Familiarity with industry’s best practices
  • Ensure the food cost of the kitchen is in line with the budget, as well as the kitchen operating supplies and costs
  • Strong math skills required for maintaining cost effective operation and analyzing and producing reports
  • Time-management, Decision Making, and Handling Pressure & Uncertainty
  • Experience working in a face paced and high stress environment
  • Able to read, write, and understand basic English