Sous Chef
LANDED
North Carolina, USA · Charlotte, NC, USA · Red Street, Newcastle ST5 7AH, UK
Posted on Apr 22, 2026
Job Overview
- Direct Report: General Manager & Executive / Head Chef
- Job Summary: To execute day-to-day BOH operations.
- Required Abilities: Leadership over culinary team of a high volume, full service restaurant that features a thoughtfully curated made from scratch menu.
The SC will succeed by maintaining focus in these direct areas: Guest Experience, Operational Standards, Leadership, Financial Responsibility, Training and Continuous Improvement and Professionalism.
Duties and Expectations
Guest Experience
- Addresses guest needs promptly, treating every situation with a sense of urgency.
- Prioritizes guest care above all else and ensures presence in the right place at the right time.
- Prepares and expedites food efficiently to meet ticket time without compromising quality. Sets an urgent tone that motivates BOH staff to adhere to execution standards.
- Ensures only 100% quality food is served, showing the courage to reject anything less.
- Actively seeks guest feedback to enhance menu quality, especially for monthly specials. Records and responds to feedback swiftly, using a proactive approach to resolve guest issues.
Operational Standards:
- Follows all systems to ensure consistent quality control and completes accurate prep sheets daily, correcting deficiencies immediately
- Possesses strong food knowledge, recognizing improper prep and quality identifiers for all products. Ensures 100% adherence to food quality standards by training the team on appearance, portioning, presentation, and strict recipe adherence
- Exhibits thorough knowledge of kitchen operations and anticipates prep needs based on sales projections, adjusting pars as needed.
- Ensures proper staffing levels for each shift, maintaining team productivity during off-peak times
- Communicates and resolves any defects or issues noticed within the restaurant
- Upholds employee dress code and uniform standards. Maintains uncompromising cleanliness, proper food handling, and a safe, accident-free environment
- Ensures the restaurant, both interior and exterior, remains clean during operational hours. Maintains "clean as you go" habits among kitchen personnel, keeping all BOH areas clean, organized, and sanitary
- Proactively identifies and addresses cleanliness issues in both BOH and FOH areas
- Ensures all staff strictly adheres to health code sanitation standards through comprehensive training and education
- Maintains an uncompromising approach to security procedures to prevent losses and ensure the safety of staff and guests
- Holds Serve-Safe certification and a Food Manager’s Certificate.
- Adheres to proper receiving and storage procedures, utilizing the First In, First Out (FIFO) system. Recognizes and refuses sub-standard or non-spec products, ensuring accuracy by checking invoices, quantities, and verifying weights
- Ensures all equipment is secure, clean, and well-maintained. Follows preventative maintenance schedules and addresses repairs with urgency, ensuring timely follow-up.
Leadership:
- Provides clear communication and sets expectations. Uses effective delegation and follow-up to achieve results
- Holds all employees accountable to set standards and goals, ensuring consistency among managers
- Demonstrates strong time management skills, effectively uses project/task management tools, meets deadlines, and maintains focus despite obstacles
- Mentors and develops team members, building a strong core of key hourly employees
- Conducts effective BOH pre-shifts daily, focusing on weekly and monthly goals to enhance performance. Attends FOH pre-shifts, communicates specials, and shares culinary knowledge
- Seeks honest feedback from the team, acts swiftly to address issues affecting the employee experience
- Actively participates in management meetings, identifies relevant issues, and presents solutions
- Fosters teamwork and lateral services between front and back of house staff to meet guest needs. Creates a supportive environment for new team members and recognizes high-performing staff.
Financial:
- Achieves monthly food cost and weekly labor goals, quickly responds to sales variances, and manages employee productivity by checking daily labor in Toast.
- Utilizes available tools and systems to promptly identify and address waste issues.
- Demonstrates competency in creating BOH schedules, adjusting according to sales volume and staff needs, and submits changes to the GM for approval.
- Manages controllable expenses, focusing on minimizing waste in linen, paper, cleaning supplies, and smallwares.
- Understands the Profit and Loss statement and actively participates in all ops meetings.
Training / Continuous Improvement:
- Executes and enhances training systems for all BOH employees.
- Conducts regular performance reviews within the department.
- Continuously seeks to improve skills by learning from others and adapting best practices from outside the restaurant or industry.
- Develops systems to boost quality, productivity, and consistency.
Professionalism:
- Maintains composure under pressure, handling stressful situations calmly and objectively, which inspires confidence and respect.
- Responds positively to direction and coaching, showing respect and care for others.
- Works diligently to maintain a positive and safe environment, ensuring ALL staff are protected from negativity.
- Demonstrates pride in professional appearance, language, behavior, and represents The Crunkleton brand well outside the restaurant.
- Treats everyone equally, regardless of race, color, religion, national origin, sex, disability, or familial status.
Responsibilities:
- Sign off on all BOH training with the Executive Chef.
- Provide daily coaching and development for the BOH team
- Oversee daily prep sheets, review business trends and P-mix, and sign off on all prepped products.
- Manage the maintenance and organization of all coolers
- Complete daily line checks before each shift
- Conduct station training and daily follow-ups
- Ensure all dishes from all stations are executed according to specifications..
- Handle purchasing, receiving, and storing of products while managing food costs
- Perform weekly inventory with a second person
- Manage daily boat features and oyster selections
- Follow and oversee systems established by the support center.