Sous Chef - 1606 Restaurant & Oyster Bar

Job DescriptionThe Sous Chef will oversee daily kitchen operations, support and mentor the culinary team, and ensure consistent, high-quality cuisine and presentation. This role is responsible for recipe adherence, inventory control, food safety, and fostering a positive, growth-oriented work environment. Success is measured by kitchen efficiency, guest satisfaction and the professional development of the team.Essential Duties & ResponsibilitiesIn conjunction with the Executive Chef and Chef de Cuisine, lead all food production and service activities in the 1606 Restaurant KitchenTrain, coach and evaluate kitchen staff in proper preparation techniques, safety and sanitationEnforce recipe, portion and plating standards to ensure creative and consistent presentationManage weekly and monthly inventory controls, including:- Conducting food and supply counts- Reviewing usage reports and cost-of-goods metrics- Implementing stock rotation, proper labeling and first-in, first-out (FIFO) proceduresOversee receiving, storage and rotation of all food products in compliance with health regulationsSource and select the freshest produce, meats, seafood and specialty ingredientsCollaborate with the Executive Chef and Chef de Cuisine to review and update menus, recipe specifications and production forecastsMonitor kitchen flow and expediting to meet service standards and minimize wasteEnsure all kitchen equipment is clean, maintained and operational; coordinate repairs with Engineering as neededFoster teamwork, accountability and a culture of continuous improvement in the back-of-houseAssist the Executive Chef and Chef de Cuisine on special culinary projects and eventsExperience and SkillsQualifications and SkillsIn-depth knowledge of culinary techniques, food safety and sanitation standardsProven experience in inventory management and cost-control practicesPractical baking and pastry skills preferredProficiency with Microsoft Office Suite and inventory management systemsExceptional attention to detail, multi-tasking ability and composure under pressureStrong verbal and written communication skills; bilingual or multilingual candidates a plus.Flexible availability, including nights, weekends and holidaysActual compensation is commensurate with relevant skills and qualificationsSalary range is $65,000-$75,000 per yearCandidate ProfileMinimum 7 years of professional culinary experience in a full-service restaurant kitchenAt least 2 years in a kitchen management or supervisory roleBaking and pastry experience strongly preferredServSafe certification preferredDemonstrated ability to train, motivate and lead a team of 25+ employeesStrong organizational, communication and problem-solving skillsPhysical RequirementsAbility to stand and move for up to 10 hours per shiftAbility to lift and carry up to 80 lbs.Comfortable working in a hot, fast-paced kitchen environmentWorking EnvironmentPrimarily back-of-house: production kitchen, walk-in coolers/freezers, expediting stationsCombination of individual tasks and team collaborationThe Beauport Hospitality Group is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regards to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, veteran status, or any other status or characteristic protected by law.Job BenefitsWhat can you expect from Beauport Hospitality Group?Benefits when working on average 30 hours - including paid time off & health coverage (medical, dental, vision)** Waiting period applies to all Team Members.Discount when dining at the Beauport Hospitality Group Restaurants.Rewards and Recognition.