Sous Chef

About the role

The Sous Chef supports the Head Chef in daily kitchen operations at Roadhouse, ensuring consistent, high‑quality dishes that reflect the brand. This full‑time, on‑site position involves supervising staff, coordinating preparation and plating, and upholding hygiene and safety standards.

Key responsibilities

• Assist the Head Chef in managing kitchen workflow and menu execution.
• Supervise kitchen staff, delegate tasks, and mentor team members.
• Coordinate food preparation, cooking, and plating to maintain quality and consistency.
• Maintain high standards of hygiene, safety, and kitchen sanitation.
• Manage stock, inventory, portion control, and basic cost awareness.
• Collaborate with front‑of‑house teams to ensure smooth service during peak periods.
• Contribute ideas for menu improvements, specials, and new dishes.
• Lead by example, fostering a respectful and inclusive work environment.

Required profile

• Strong culinary skills in hot and cold kitchen production, food preparation, and presentation.
• Knowledge of food safety, hygiene standards, and proper ingredient storage.
• Proven team leadership and people‑management abilities.
• Experience in inventory management, portion control, and basic cost control.
• Excellent communication and collaboration skills with both kitchen and front‑of‑house teams.
• Ability to stay calm under pressure and maintain consistency during busy service periods.
• Prior experience as a Sous Chef, Junior Sous Chef, or similar role; hospitality group experience is a plus.
• Relevant culinary education or certification is preferred, though strong practical experience is acceptable.

Required skills

• Hot kitchen production
• Cold kitchen production
• Food preparation
• Food presentation
• Inventory management
• Portion control
• Cost awareness
• Food safety and hygiene