Eden is our redesign of the service industry. We’re building an efficient world where customers get food, laundry, and home cleaning done, with no friction, by our highly trained service providers.Job Description
As a key member of our culinary team, the Sous Chef is responsible for delivering exceptional food quality, taste, and consistency while ensuring smooth kitchen operations.
This role blends culinary creativity with structured kitchen management, ensuring every plate served meets our standards and delights our customers.
Key Responsibilities
Food Quality & Taste:
Ensure the quality, taste, and presentation of all meals before they leave the kitchen.
Maintain zero-tolerance for substandard meals; ensure zero customer complaints through proactive quality control.
Approve all dishes before they are passed to the Front of House (FOH) for service.
Menu Planning & Development:
Collaborate with the Business Unit Lead to design seasonal menus that reflect market availability and customer preferences.
Adjust menus to account for unforeseen ingredient shortages without compromising quality or consistency.
Lead recipe development, testing, and documentation, ensuring recipes are scalable and cost-efficient.
Conduct menu costing aligned with business targets and profitability goals.
Procurement & Inventory:
Oversee and approve all food procurement with a focus on minimizing waste and ensuring freshness.
Work closely with the Inventory Officer to forecast ingredient needs accurately.
Implement and monitor FIFO (First In, First Out) systems to optimize ingredient usage and reduce spoilage.
Support kitchen planning by tracking seasonal produce availability to influence procurement and menu updates.
Kitchen Operations & Process Improvement:
Identify gaps in kitchen processes and create or refine systems that improve efficiency, quality, and consistency.
Document and roll out updated kitchen processes to the team.
Monitor daily food production levels to avoid overproduction and unnecessary costs.
Customer Experience & Feedback:
Review customer feedback daily and implement systematic solutions to improve food and service.
Create initiatives that directly address recurring complaints or quality concerns.
Team Leadership & Training:
Supervise BOH (Back of House) and support FOH teams on plating, packing, and meal handling.
Train kitchen staff on recipes, cooking techniques, portioning, plating standards, and hygiene protocols.
Monitor team performance daily, ensuring adherence to kitchen processes and maintaining a healthy team culture.
Event Support & Coordination:
Assist with menu planning, costing, staffing, and execution for special events and large-scale catering.
Provide on-site supervision for events to ensure seamless food service.
Food Production Research & Reporting:
Research and develop new food products to expand the menu offering.
Maintain kitchen reports, including meal counts, procurement costs, waste levels, and team performance.
Support kitchen capacity planning—monitoring team output, equipment utilization, and kitchen space needs.
Requirements
Strong culinary background with a passion for flavor, presentation, and food innovation.
Experience in menu costing, recipe development, and kitchen operations.
Knowledge of inventory management and procurement processes.
Proven ability to lead and train kitchen teams effectively.
Strong organizational skills and attention to detail, ensuring consistent food quality and minimal waste.
Ability to adapt quickly to seasonal ingredient availability and market fluctuations.
Learning:
Must be curious, and have a habit of independently researching and learning
Be in the know about latest processes, ideas, techniques, in the industry
Intentional about improving knowledge and skills of the team including new techniques
Collaborate with Food Producer, the Homemade Business Unit Lead, Happiness Engineering, and Quality Assurance Officer to develop team learning & development plans
Team Management:
Hold team accountable with clear and daily verbal and written feedback
Lead Chefs, Demi Chef De Parties, and other kitchen staff
Support and manage team and equipment resource planning (eg schedules, shifts, station assignments, etc)
Always take growth projections into account and collaborate with the Homemade Business Unit Lead & Food Producer to plan appropriately
Maintain culture in kitchen that’s consistent with Eden’s culture
No jerk policy:
Perform weekly 1:1s to maintain team pulse and support team members
Support hiring and training of new team members
Collaborate on and own aspects of onboarding new hires
Manage direct reports appropriately to ensure growth and continued success
Collaboration:
Collaborate well with different teams (Marketing, Finance, Eden Operations, Product, Customer Success & Sales, and Engineering) in the company to achieve team goals
Collaborate with the Facilities Manager and Operations Lead to ensure all equipment is well-maintained and always functional
Collaborate with the Quality Assurance team to ensure execution, monitoring, and compliance with proper food handling, stellar hygiene and food safety practices
Collaborate with the Inventory Manager to understand stock levels, projections, and track price of meals
Collaborate with the Operations Lead to ensure Procurement is accurate and timely
Work with Inventory, Eden Operations, Prep and QA teams to expand vendor pool, confirm new vendors as needed, and off board non performing/previous vendors
Job Requirements
At least 2 years relevant experience in similar role for large scale food production (at least 500 meals daily)
Proven track record of stellar team leadership
Relevant certifications:
Culinary degrees, Food safety & handling, etc.
Good level of computer literacy and programs
Excellent knowledge of all sections/stations
Ability to produce excellent high-quality food
Good oral communication
Team management skills: inspiring leadership
High level of attention to detail
Good level of numeracy
Enthusiasm to develop your own skills and knowledge plus those around you
Adaptability to change and willingness to embrace new ideas and processes
Ability to work unsupervised and deliver quality work
Positive and approachable manner
Team player qualities
Other Requirements
Ability to work flexible hours, including weekends and holidays.
Physical stamina to stand for extended periods and perform physically demanding tasks.
Benefits and Perks
200k monthly (net)
Great colleagues & an amazing work culture
Oh, and a chance to 10x the quality of life of Nigerians!
