Job Description

Executive Summary: The Sous Chef is the right hand of the Head Chef, ensuring precision, energy, and consistency across kitchen operations.

Responsibilities Support the Head Chef in daily kitchen operations. Lead service from the pass, ensuring speed, accuracy, and consistency. Take full ownership of the kitchen when required, maintaining standards and flow. Ensure every dish meets Mama’s standards in taste, presentation, and timing. Oversee section performance and support chefs during high‑pressure service. Drive consistency across all meal periods and menu items. Supervise, guide, and motivate junior chefs across all sections. Support training, onboarding, and continuous skill development. Lead by example with a calm, hands‑on, and supportive approach. Support food cost control, portioning, and waste reduction. Maintain kitchen organization, cleanliness, and compliance standards. Ensure prep levels and stock management are always service ready. Collaborate cl...