Temple Square Hospitality Corporation
Job Title
Sous Chef
Company Temple Square Hospitality Corporation
Department Garden Restaurant
Reports To Head Chef
Summary The Sous Chef supports the Head Chef in overseeing daily culinary operations at The Garden. This role helps to lead the kitchen team, maintain high culinary standards, and ensure smooth, consistent service throughout the shift. The Sous Chef is responsible for supporting the line, enforcing food safety practices, directing staff, and maintaining an organized, efficient kitchen environment.
Two full-time positions are available: AM Sous Chef and PM Sous Chef.
Job Environment Works primarily indoors in a fast-paced, high-volume restaurant environment. Must be comfortable working evenings, weekends, and holidays to accommodate restaurant hours. Works with a variety of kitchen equipment and interacts with kitchen staff and management regularly.
Skills, Education, and Qualifications
Proven experience in a culinary leadership or supervisory role within a high-volume restaurant
Strong leadership and team development skills
Strong culinary knowledge with an understanding of food safety and sanitation practices
Ability to solve problems and respond quickly to kitchen-related issues
Strong organizational skills and the ability to multitask in a fast-paced environment
Professional appearance and adherence to company dress and grooming standards
Experience with prep, production, and inventory processes preferred
Essential Functions
Supports the Head Chef in managing day-to-day kitchen operations to ensure smooth service and guest satisfaction
Supervises, trains, and mentors kitchen staff, including line cooks, prep cooks, and cashiers
Maintains a clean, organized, and efficient kitchen, including stations, equipment, and storage areas
Ensures all food safety, sanitation, and health regulations are always upheld
Assists with inventory, product rotation, and ordering to maintain adequate stock levels
Supports execution of recipes, prep lists, and culinary standards set by the Head Chef
Performs additional duties as assigned by management
Understands that management reserves the right to modify job descriptions as necessary
Compensation $50,000 - $55,000 annually.
This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data.
Other Job Requirements
May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs
Takes on additional duties as required or assigned by management
Equal Opportunity Employer Statement We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to modify job descriptions as necessary.
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Company Temple Square Hospitality Corporation
Department Garden Restaurant
Reports To Head Chef
Summary The Sous Chef supports the Head Chef in overseeing daily culinary operations at The Garden. This role helps to lead the kitchen team, maintain high culinary standards, and ensure smooth, consistent service throughout the shift. The Sous Chef is responsible for supporting the line, enforcing food safety practices, directing staff, and maintaining an organized, efficient kitchen environment.
Two full-time positions are available: AM Sous Chef and PM Sous Chef.
Job Environment Works primarily indoors in a fast-paced, high-volume restaurant environment. Must be comfortable working evenings, weekends, and holidays to accommodate restaurant hours. Works with a variety of kitchen equipment and interacts with kitchen staff and management regularly.
Skills, Education, and Qualifications
Proven experience in a culinary leadership or supervisory role within a high-volume restaurant
Strong leadership and team development skills
Strong culinary knowledge with an understanding of food safety and sanitation practices
Ability to solve problems and respond quickly to kitchen-related issues
Strong organizational skills and the ability to multitask in a fast-paced environment
Professional appearance and adherence to company dress and grooming standards
Experience with prep, production, and inventory processes preferred
Essential Functions
Supports the Head Chef in managing day-to-day kitchen operations to ensure smooth service and guest satisfaction
Supervises, trains, and mentors kitchen staff, including line cooks, prep cooks, and cashiers
Maintains a clean, organized, and efficient kitchen, including stations, equipment, and storage areas
Ensures all food safety, sanitation, and health regulations are always upheld
Assists with inventory, product rotation, and ordering to maintain adequate stock levels
Supports execution of recipes, prep lists, and culinary standards set by the Head Chef
Performs additional duties as assigned by management
Understands that management reserves the right to modify job descriptions as necessary
Compensation $50,000 - $55,000 annually.
This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data.
Other Job Requirements
May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs
Takes on additional duties as required or assigned by management
Equal Opportunity Employer Statement We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to modify job descriptions as necessary.
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