Reports To: Restaurant Operations Manager

Supervises: Cooks assigned to the relevant shift

Job Summary

We are a new chef-inspired food-service concept preparing for launch in Port of Spain. The business will focus on high-quality food, efficient kitchen execution, delivery, takeout, catering, digital ordering, and strong customer service.

The Sous Chef will be responsible for leading kitchen production during assigned shifts, ensuring that food preparation, cooking, presentation, portioning, packaging, hygiene, and kitchen discipline meet company  standards.

This is a hands-on role suited to an experienced kitchen professional who can supervise Cooks, support menu testing, maintain recipe consistency, control wastage, and ensure that production is ready on time and to the required quality.

Key Responsibilities

Kitchen Production and Service Execution

• Lead daily preparation, cooking, garnishing, plating, packaging, and kitchen production during the assigned shift. 

• Control the flow of food preparation during service through clear instructions and practical hands-on leadership. 

• Ensure all meals are prepared to approved standards for taste, quality, presentation, portion size, temperature, and consistency. 

• Check preparation lists, production sheets, sauces, garnishes, ingredients, and next-day prep requirements. 

• Ensure kitchen production is ready on time for delivery, takeout, pickup, catering, and special orders. 

• Cook or directly supervise food items that require skilled preparation or close quality control. 

Recipe Consistency, Menu Testing and Quality Control

• Support menu trials, kitchen testing, recipe standardization, and product refinement. 

• Ensure approved recipes, preparation methods, portion guides, and presentation standards are followed by Cooks. 

• Assist with the preparation of recipe cards, prep notes, portion guides, and kitchen procedures. 

• Provide feedback to the Restaurant Operations Manager on menu performance, preparation challenges, ingredient usage, and production timing. 

• Support the preparation of specials, seasonal items, catering items, and limited-time menu offerings as approved by management. 

• Conduct regular quality checks to ensure food consistency and customer satisfaction. 

Shift Supervision and Team Support

• Supervise Cooks assigned to the shift and ensure duties are clearly understood and properly executed. 

• Train and coach kitchen staff on recipes, preparation techniques, portion control, equipment use, food handling, cleanliness, and service discipline. 

• Promote a respectful, focused, and cooperative kitchen environment. 

• Monitor staff punctuality, uniforms, hygiene, productivity, teamwork, and compliance with kitchen procedures. 

• Report staffing gaps, performance concerns, conduct issues, or training needs to the Restaurant Operations Manager. 

Food Safety, Hygiene and Sanitation

• Maintain high standards of sanitation, cleanliness, hygiene, and safety throughout the kitchen. 

• Enforce proper food handling, storage, labelling, rotation, temperature control, and cleaning procedures. 

• Ensure HACCP controls, temperature checks, food safety logs, and sanitation records are maintained as required. 

• Support cleaning and maintenance schedules for kitchen equipment, workstations, storage areas, refrigeration, and prep areas. 

• Report food safety risks, equipment issues, pest control concerns, cleanliness gaps, or unsafe working practices. 

Inventory, Stock Use and Cost Discipline

• Monitor stock usage, ingredient availability, wastage, spoilage, shortages, and storage practices during the assigned shift. 

• Assist with stock-taking and inventory checks as required. 

• Support proper portion control to reduce waste and protect food cost targets. 

• Review the quality of received food items and kitchen supplies, and report quality, quantity, price, or delivery issues. 

• Assist with requisitions for ingredients, packaging, cleaning supplies, and other kitchen items, subject to approval by the Restaurant Operations Manager. 

Delivery, Takeout and Catering Support

• Ensure food prepared for delivery, takeout, pickup, and catering is accurate, complete, properly packaged, and ready within required timelines. 

• Coordinate with Shift Supervisors, the Channel Coordinator, Cashiers, Drivers, and other order fulfilment personnel to support timely service. 

• Help resolve kitchen-related order issues, including missing items, incorrect items, delays, preparation errors, or quality concerns. 

• Support production planning for catering orders, corporate meals, family orders, events, and special requests. 

Reporting and Communication

• Provide regular updates to the Restaurant Operations Manager on kitchen readiness, staffing, stock, production issues, food quality, wastage, equipment concerns, and service performance. 

• Report urgent issues promptly, including food safety concerns, stock shortages, staff absences, service delays, equipment failures, or customer-impacting kitchen issues. 

• Communicate clearly and professionally with management, kitchen staff, service/order fulfilment staff, suppliers, and delivery personnel. 

• Perform any other related duties assigned by the Restaurant Operations Manager. 

Required Experience and Qualifications

• Minimum of 7 years’ experience in a professional kitchen, restaurant, catering, hotel, food production, or comparable food-service environment. 

• At least 3 years’ experience supervising or leading kitchen staff. 

• Experience in high-volume food preparation, production planning, service execution, and quality control. 

• Strong knowledge of food safety, hygiene, sanitation, stock control, portion control, and kitchen operating standards. 

• Experience with delivery, takeout, catering, or high-volume order fulfilment would be an asset. 

• Formal culinary training would be preferred. 

• Valid Food Handler’s Badge required, or ability to obtain/update before employment. 

• CXC/CSEC qualifications or equivalent practical experience will be considered. 

Skills and Competencies

• Strong culinary execution and food preparation skills. 

• Ability to lead Cooks in a fast-paced kitchen environment. 

• Good understanding of recipe consistency, portion control, presentation, and food quality. 

• Strong organizational and communication skills. 

• Ability to multitask and remain calm during busy service periods. 

• Strong attention to detail and commitment to cleanliness. 

• Practical understanding of food cost, wastage control, stock usage, and kitchen efficiency. 

• Reliable, punctual, disciplined, and professional. 

• Creative, but able to work within approved recipes, standards, and company direction. 

• Ability to work shifts, weekends, holidays, early mornings, evenings, and extended hours as required.

Physical and Working Conditions

• Required to stand, walk, bend, lift, stretch, and move for extended periods. 

• May be required to lift items up to approximately 50 lbs. 

• Work will take place in a busy kitchen environment with heat, noise, equipment, time pressure, and service deadlines. 

• Working hours will be rostered according to the needs of the restaurant. 

• Time-off requests must be submitted for approval in accordance with company procedures.