The Sous Chef plays a critical role in supervising food preparation, maintaining kitchen organization, managing inventory and labor, and training team members while upholding company policies, health regulations, and operational excellence.

Primary Responsibilities and Duties

• Provide direction and oversight for daily kitchen operations and all food production.

• Oversee food preparation, cooking, plating, and presentation to ensure consistency with company standards.

• Maintain and monitor food quality standards across all areas of production and service.

• Supervise kitchen staff during shifts, ensuring adherence to recipes, portioning, safety, and sanitation protocols.

• Support the Chef in menu development, daily specials, and recipe standardization.

• Produce and price daily Chef Specials in alignment with Lynora’s culinary and cost standards.

• Assist with purchasing, ordering, and replenishing food and kitchen supplies from approved vendors.

• Monitor supplier quality and pricing to maintain cost control and operational efficiency.
  Manage inventory control, including stock levels, loss prevention, waste reduction, and proper storage procedures.

• Ensure preparation of all workstations and kitchen areas are properly set up and ready for service and the following business day.

• Coordinate shift management to ensure smooth and efficient service operations.

• Collaborate with management on staffing schedules, operational improvements, and kitchen performance.

• Oversee food production for various service types including dine-in, catering, and events when applicable.

• Support dietary and special meal requirements as needed.

Leadership and Team Management

• Supervise, train, and mentor all BOH team members.
  Lead training in food preparation, recipes, safety, hygiene, and accident prevention techniques.

• Identify training needs and implement ongoing development for kitchen staff.
  Effectively recruit, interview, hire, and onboard BOH employees in coordination with management.

• Maintain staff conduct, accountability, and discipline in alignment with company standards.

• Lead by example through professionalism, strong work ethic, and positive team leadership.

• Ensure all kitchen employees maintain proper certifications for safe food handling procedures.

Compliance, Safety, and Standards

• Ensure all health, sanitation, and hygiene standards set by local, state, and federal regulations are followed at all times.

• Safeguard company assets and implement practices to prevent theft of product and services.

• Maintain cleanliness and organization throughout the kitchen and storage areas.

• Ensure proper use, care, and maintenance of all kitchen equipment to reduce unnecessary service calls.

• Enforce food safety standards, HACCP practices, and company operational protocols.

Physical Requirements & Work Environment

• Ability to stand and move throughout the kitchen for extended periods

• Ability to lift and carry up to 50 lbs

• Ability to work in a fast-paced, high-pressure environment

• Ability to work in high heat conditions

• Flexibility to work nights, weekends, and holidays

Operational and Financial Accountability

• Monitor daily labor hours in accordance with budget allocations.

• Assist in controlling food costs through portion control, inventory management, and waste reduction.

• Maintain accurate records related to inventory, ordering, and kitchen operations.

• Support operational efficiency while maintaining high-quality service standards.

Qualifications and Skills

• Proven experience as a Sous Chef or senior kitchen leadership role in a high-volume restaurant environment.

• Strong culinary skills with attention to detail, presentation, and quality assurance.

• Experience supervising kitchen staff and managing BOH operations.

• Knowledge of inventory control, food costing, and supplier management.

• Strong understanding of food safety regulations, sanitation standards, and kitchen compliance.

• Ability to manage multiple priorities in a fast-paced environment under pressure.

• Excellent leadership, communication, and team training skills.

• Experience in Italian cuisine and fine dining or upscale casual dining environments is preferred.

• Passion for culinary excellence, innovation, and guest satisfaction.

Professional Expectations

• Conduct oneself in a professional manner at all times.

• Maintain proper uniform and grooming standards.

• Arrive prior to scheduled shift times to ensure operational readiness.

• Uphold Lynora’s culture of excellence, teamwork, and hospitality in all kitchen operations.

Introduction:

We are seeking a skilled and experienced Cook to join our team and prepare high-quality dishes for our guests. The Cook will be responsible for preparing ingredients, cooking and presenting dishes, and maintaining a clean and organized work area. The successful candidate will have strong attention to detail and be able to work efficiently in a fast-paced environment.

Responsibilities:

• Prepare ingredients for cooking, including washing and chopping vegetables and meat

• Cook and present dishes according to menu specifications, including following recipes and presentation standards

• Maintain a clean and organized work area, including washing dishes and utensils and maintaining inventory levels

• Communicate effectively with other team members, including the kitchen staff and management

• Follow all safety and sanitation policies and procedures

• Other duties as assigned

Qualifications:

• Minimum of 1 year of experience as a cook or in a similar role

• Strong attention to detail

• Ability to multitask and handle a high-volume workload

• Ability to work efficiently in a fast-paced environment

• Basic math skills

Perks:

• Competitive salary

• Professional development opportunities

• Positive and supportive work environment

The Pizza Chef ensures the pizza station produces pizzas within the required time while doing it at the standards set by the company for the satisfaction of the customer.  They prepare dishes with precise attention to detail and a passion for creating beautiful and delicious food. The Pizza Cook will report directly to the Executive Chef and Sous Chef.

Expectations And Job Duties Will Include But Not Be Limited To The Following:

• Proficient at making, rolling and stretching pizza dough.
• Proficient at working with wood-fired pizza ovens.
• Proficient with making Napoletana style pizzas.
• Maintains and monitors food quality standards in all areas of pizza production and processes. 
  
• Maintains proper stock levels and cleanliness of pizza station.
• Provides the best tasting pizza on time and as promised. 
• Ensures all food handling procedures are followed including proper receiving, storage, labeling, rotation, and portion control of food items.
• Accountable for inventory control, loss and waste. 
  
• Ensures health & hygiene standards set forth by state and federal government are followed at all times. 
• Properly maintains all equipment to protect against unnecessary service calls.
• Ensures the preparation of work areas are done properly and ready for operation for the next business day.
• Conduct oneself in a professional manner at all times, lead by example and hold all BOH team members accountable to company employment standards.
• Must posses documentation proving legal resident status or permission to work in the US
• Arrive before scheduled time in appropriate uniform.