Sous Chef

  • Edge Alley
  • Memphis, Tennessee
  • Mar 20, 2020
Full time Chefs, Cooks, Food Preparation Workers

Job Description

PM Sous Chef

Edge Alley & MidPointe from Edge Alley

Full Time $13-$15 / hr

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Downtown's "Edge Alley" and our Overton Square satellite "MidMointe from Edge Alley" are scratch-made restaurants with a focus on health-ful eating. Local & sustainable ingredients, and simple, clean flavors, are the core of our menus and are the inspiration for our creativity.

As we grow and expand we are looking for PM Sous candidates that will work hand in hand with the Chef and the AM Sous to create and execute dishes as well as supervise daily back of house restaurant operations.

Responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time.

Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience. If you have been working in a commercial kitchen and are ready to take on a new role within management, this is for you. We are looking for an organized individual with a strong work ethic who is excited to grow our business together.


-Manage kitchen staff and coordinate food orders

-Supervise food prep and cooking

-Check food plating and temperature

-Establish portion sizes

-Price menu items in collaboration with the Restaurant Manager

-Order food supplies and kitchen equipment, as needed

-Train kitchen staff on prep work and food plating techniques

-Store food products in compliance with safety practices (e.g. in refrigerators)

-Keep weekly and monthly cost reports

-Maintain sanitation and safety standards in the kitchen area

-Attend weekly management meetings


-Familiarity with kitchen sanitation and safety regulations

-Excellent organizational skills

-Conflict management abilities

-Ability to manage a team in a fast-paced work environment

-Flexibility to work during evenings and weekends

-Certification from a culinary school or degree in Restaurant Management is a plus