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Home › Companies › 3bcf3f67 2b25 4a63 Ac87 A9f66fa7af08 19000101 000001 › Sous Chef

Sous Chef

3bcf3f67 2b25 4a63 Ac87 A9f66fa7af08 19000101 000001 · Choptank, Baltimore, MD, US, Baltimore, MD · Active · $65,000–$75,000 / year · ADP Workforce Now Recruiting

Job facts

FieldValue
Company3bcf3f67 2b25 4a63 Ac87 A9f66fa7af08 19000101 000001
TitleSous Chef
Normalized title-
Department / team-
LocationChoptank, MD, United States
Work model-
Employment typeFull Time
Salary$65,000–$75,000 / year
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2026-06-16 / 2026-06-17
Changed / last seen2026-06-18 / 2026-06-18

Related slices

PageWhat it containsOpen
Company jobsActive postings from 3bcf3f67 2b25 4a63 Ac87 A9f66fa7af08 19000101 000001.Open
Company breakdownsRole, location, ATS, and work model facets for this company.Open
ATS provider jobsActive postings observed through ADP Workforce Now Recruiting.Open
Provider filtered searchThe same provider as a filtered job collection.Open
City jobsActive postings in Choptank.Open
Lifecycle eventsOpen, update, close, and reopen events for this posting.Open
Original postingCanonical source or apply URL captured from the ATS.Open

Linked records

Company3bcf3f67 2b25 4a63 Ac87 A9f66fa7af08 19000101 000001
Sourcefb31d51b-8ac7-435d-8b05-d1f3ba339234
ATS providerADP Workforce Now Recruiting

Description

Sous Chef GENERAL SUMMARY: The Sous Chef’s general responsibilities revolve around assisting the Executive Chef with the management of the Back of the House staff. The Sous Chef must plan and direct how the food is presented on the plate, keep the kitchen staff focused and on task, train new chefs, create the work schedule, and make sure all the food that goes to the customer is of the best quality, while maintaining high standards. Sous Chefs must ensure that all kitchen equipment is in proper working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. The Sous Chef must enforce restaurant policy and invoke disciplinary action when appropriate. During downtime, the Sous Chef delegates duties such as prepping, cleaning and other kitchen duties to staff. The Sous Chef is responsible for inventory, product and supply rotation, as well as menu tasting. A Sous Chef must be responsive to change and have the ability to improvise as the situation dictates. The Sous Chef is responsible for ensuring all safety and sanitation precautions are taken to maintain a safe and clean work environment. SUPERVISORY RESPONSIBILITIES: The Sous Chef directly supervises the Cook-1, Cook-2, Cook-3 and other hourly kitchen staff. ESSENTIAL FUNCTIONS: Produce high quality dishes that follow the established menu; Maintain order and discipline in the kitchen during working hours; Create new dishes which appeal to the menu style of the restaurant and the clientele; Work with the Executive Chef to produce diversified menus in accordance with the restaurant’s policy and vision; Fill in for the Executive Chef in planning and directing food preparation when needed; Train the auxiliary kitchen staff in order to provide the best results using available resources in minimal time; Must maintain a positive and professional manner with coworkers and customers. DUTIES & RESPONSIBILITIES: Assists Executive Chef with attaining mandated budgeted costs for the kitchen Establish a working schedule and organize the workload within the kitchen in an efficient manner; Produce high quality plates in both design and taste; Ensure the kitchen operates in a timely manner while meeting quality standards of the restaurant; Order supplies to maintain appropriate inventory; Comply with and enforce sanitation and safety regulations; Other duties as assigned by management. EDUCATION AND EXPERIENCE: Must have a high school diploma or equivalent; Must have a minimum of 2 to 4 years high volume fine dining experience;

Full job record

Job IDc36057f0f617f02806734fba33dd0142a2b31f58
Org IDf0e8f9ba-e492-4b28-9a8b-f2f6ba9f4e8b
Source IDfb31d51b-8ac7-435d-8b05-d1f3ba339234
Board IDfb31d51b-8ac7-435d-8b05-d1f3ba339234
Provideradp_workforcenow
Provider Job Key590910
TitleSous Chef
Normalized Title—
Statusactive
Activeyes
Location TextChoptank, Baltimore, MD, US, Baltimore, MD
Department—
Team—
Employment Typefull_time
Workplace Type—
Remote Policy—
CountryUnited States
RegionMD
CityChoptank
Salary Raw65000.00 To 75000.00 (USD) Annually
Salary Min65,000
Salary Max75,000
Salary CurrencyUSD
Salary Periodyear
Source URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=3bcf3f67-2b25-4a63-ac87-a9f66fa7af08&ccId=19000101_000001&lang=en_US&type=JS&jobId=590910&jwId=9203134019677_1
Apply URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=3bcf3f67-2b25-4a63-ac87-a9f66fa7af08&ccId=19000101_000001&lang=en_US&type=JS&jobId=590910&jwId=9203134019677_1
First Seen At2026-06-17 12:19:15Z
Last Seen At2026-06-18 12:20:36Z
Last Checked At2026-06-18 12:20:36Z
Last Changed At2026-06-18 12:20:36Z
Inactive At—
Source Posted At2026-06-16 21:19:00Z
Source Updated At—
Raw Payload Uris3://job-postings-prod-raw-590183727216/raw/provider=adp_workforcenow/board=3bcf3f67-2b25-4a63-ac87-a9f66fa7af08|19000101_000001/date=2026-06-18/2026-06-18T12-19-42-744Z-2179d29bf7b66df4ba56d86c475b8cf80065406d65936e85e5a6e60e4a5285ab.json
Event Fields
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  "last_changed_at": "2026-06-18T12:20:36.820Z",
  "active_status": "active"
}
Parsed Structured
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Extensions
{}
Native Structured
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    "requisitionDescription": "<div><div><div><div><p><strong>Sous Chef</strong></p><p dir=\"ltr\" id=\"isPasted\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">GENERAL SUMMARY:</span><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">&nbsp;</span></p><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">The Sous Chef&rsquo;s general responsibilities revolve around assisting the Executive Chef with the management of the Back of the House staff. &nbsp;The Sous Chef must plan and direct how the food is presented on the plate, keep the kitchen staff focused and on task, train new chefs, create the work schedule, and make sure all the food that goes to the customer is of the best quality, while maintaining high standards. &nbsp;Sous Chefs must ensure that all kitchen equipment is in proper working order. &nbsp;They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. &nbsp;The Sous Chef must enforce restaurant policy and invoke disciplinary action when appropriate. &nbsp;During downtime, the Sous Chef delegates duties such as prepping, cleaning and other kitchen duties to staff. &nbsp;The Sous Chef is responsible for inventory, product and supply rotation, as well as menu tasting. &nbsp;A Sous Chef must be responsive to change and have the ability to improvise as the situation dictates. &nbsp;The Sous Chef is responsible for ensuring all safety and sanitation precautions are taken to maintain a safe and clean work environment.&nbsp;</span></p><p><br></p><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">SUPERVISORY RESPONSIBILITIES:</span><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">&nbsp;</span></p><ul style=\"margin-top:0;margin-bottom:0;padding-inline-start:48px;\"><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">The Sous Chef directly supervises the Cook-1, Cook-2, Cook-3 and other hourly kitchen staff.</span></p></li></ul><p><br></p><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">ESSENTIAL FUNCTIONS:</span></p><ul style=\"margin-top:0;margin-bottom:0;padding-inline-start:48px;\"><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Produce high quality dishes that follow the established menu;</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Maintain order and discipline in the kitchen during working hours;</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Create new dishes which appeal to the menu style of the restaurant and the clientele;</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Work with the Executive Chef to produce diversified menus in accordance with the restaurant&rsquo;s policy and vision;</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Fill in for the Executive Chef in planning and directing food preparation when needed;</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Train the auxiliary kitchen staff in order to provide the best results using available resources in minimal time;</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Must maintain a positive and professional manner with coworkers and customers.</span></p></li></ul><p><br></p><p dir=\"ltr\" style=\"line-height:1.2;text-align: justify;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">DUTIES &amp; RESPONSIBILITIES:&nbsp;</span></p><ul style=\"margin-top:0;margin-bottom:0;padding-inline-start:48px;\"><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Assists Executive Chef with attaining mandated budgeted costs for the kitchen</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Establish a working schedule and organize the workload within the kitchen in an efficient manner;</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Produce high quality plates in both design and taste;</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Ensure the kitchen operates in a timely manner while meeting quality standards of the restaurant;</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Order supplies to maintain appropriate inventory;</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Comply with and enforce sanitation and safety regulations;</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Other duties as assigned by management.</span></p></li></ul><p><br></p><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">EDUCATION AND EXPERIENCE:</span></p><ul style=\"margin-top:0;margin-bottom:0;padding-inline-start:48px;\"><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Must have a high school diploma or equivalent;</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size:10.5pt;font-family:Calibri,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Must have a minimum of 2 to 4 years high volume fine dining experience;</span></p></li></ul></div></div></div></div>\n",
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    "requisitionTitle": "Sous Chef",
    "clientRequisitionID": "3030",
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    "postingInstructions": [],
    "additionalProperties": {},
    "requisitionLocations": [
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        "nameCode": {
          "shortName": "Choptank, Baltimore, MD, US"
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    "url": "https://workforcenow.adp.com/mascsr/default/careercenter/public/events/staffing/v1/job-requisitions/590910?cid=3bcf3f67-2b25-4a63-ac87-a9f66fa7af08&ccId=19000101_000001&lang=en_US&locale=en_US",
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}
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