Vana Paia

Sous Chef

Sous Chef


Responsible to assist with daily kitchen activities and overall quality of foods produced while

maintaining a high standard of cleanliness, sanitary and safe work environment.

Essential Functions

• Works to manage daily kitchen activities

• Leads kitchen team

• Aide with menu preparation, ensuring food quality and freshness, and monitoring

ordering and stocking.

• Provides meal quality and consistency by following designated recipes under the

direction of the Executive Chef

• Ensures a first-in, first-out food rotation system and verifies all food products are

properly dated and organized for quality assurance

• Hires and trains new kitchen employees to restaurant and kitchen standards under

executive chef supervision and approval.

• Establish working schedule.

• Maintain order and discipline in the kitchen during working hours

• Works to maintain kitchen organization, staff ability, and training opportunities

• Assists executive chef with menu creation

• Verifies that food storage units all meet standards and are consistently well-managed

• Resourcefully solve any issues that arise and seize control of any problematic situation

• Make sure that the professional equipment is in good conditions and signal any

malfunction before it affects the staff or the clients.

• Support Management in monitoring and controlling inventory and labor cost

Required Education, Experience and Qualifications

• Excellent record of kitchen and staff management

• Understanding of various cooking methods, ingredients, equipment and procedures

• Ability to spot and resolve problems efficiently.

• Strong Organizational Skills

• Capable of delegating multiple tasks

• Communication and leadership skills

• Time Management Skills

• Working knowledge of various computer software programs (MS Office, restaurant

management software, POS)

Types: Full-time, Part-time


Employee discount

Flexible schedule

Health insurance

Physical Setting:

Upscale casual restaurant


8 hour shift

Day shift


Monday to Friday

Night shift


Weekend availability


Cooking: 1 year (Preferred)

Restaurant Experience: 1 year (Preferred)