Sous Chef

3 years

We are seeking a dedicated, driven, and detail-oriented Sous Chef to join our culinary leadership team at our revitalized restaurant and cafe concept. This is a serious career opportunity for a chef who is deeply passionate about their craft, takes pride in excellence, and thrives in a high standard kitchen environment. Reporting to the Executive Chef, the Sous Chef is a salaried leadership position requiring a minimum of 50 hours per week and a full commitment to both culinary precision and team leadership.

POSITION OVERVIEW

The Sous Chef is responsible for overseeing daily kitchen operations, maintaining the highest standards of food safety, cleanliness, and execution. You will lead with discipline, integrity, and an unrelenting attention to detail, ensuring that every plate meets the ownership teams standards. This position is ideal for a chef with a strong foundation in technique, a willingness to learn, and a hunger to contribute meaningfully to a progressive and refined kitchen.

KEY RESPONSIBILITIES

• Lead all aspects of daily culinary operations, including prep, service, line execution, expediting, and team training.
• Maintain strict adherence to food safety standards, including temperature control, labeling, storage, and hygiene practices.
• Supervise and train kitchen staff to ensure consistency in recipe execution, station readiness, and service excellence.
• Monitor and manage inventory levels, place orders with precision, and maintain accurate par levels to optimize food cost and prevent waste.
• Ensure immaculate organization and sanitation of all kitchen areas in compliance with local health regulations.
• Collaborate with the Executive Chef on menu development, specials, tastings, and cost-control measures.
• Assists in maintaining and updating recipe documentation to ensure consistent execution across the team.
• Exemplary punctuality, reliability, and work ethic are required. This role demands a consistent presence, strong time management, and a commitment to leading by example in a disciplined kitchen environment.
• Must be capable of writing and adjusting staff schedules to support the Executive Chef in maintaining proper kitchen coverage and operational efficiency.
• Responds to email and business communications in a timely and professional manner, maintaining clear and respectful correspondence with leadership and team members.
• Uphold and enforce a culture of professionalism, urgency, and pride in every aspect of BOH operations, as well as in interactions with the FOH staff.

REQUIRED QUALIFICATIONS

• Strong working knowledge of fundamental cooking techniques, including classical and modern methods.
• Experience with open-fire and solid fuel cooking is required; candidates must demonstrate safety, precision, and control over flame-based cooking.
• Experience in protein fabricationfish, poultry, beef, and porkwith an understanding of yields, quality indicators, and proper storage.
• Demonstrates exceptional time management and multitasking abilities to meet prep timelines and service demands, without compromising quality.
• Familiarity with Mediterranean cuisine is a plus; curiosity and a desire to learn are essential.
• Experience in Private Event cooking is a plus.
• Proven ability to manage a team calmly and efficiently during high-pressure service periods.
• A demonstrated passion for creativity, continuous improvement, and respect for ingredients.

WHAT WE OFFER

• Competitive salary and room for growth within an ambitious and forward-thinking culinary program.
• A serious, professional kitchen where discipline, talent, and drive are recognized and rewarded.
• Opportunities to collaborate on menu evolution and culinary innovation in a supportive, mentorship-driven environment.
• Paid Time Off
• Health Insurance
• Paid Parking

Compensation: Salary ($50,000.00 - $65,000.00)

Benefits & Perks: Health Insurance, Paid Time Off, Paid Parking

Communication

Problem Solving

Adaptability

Collaboration

Organizational Skills

Customer Service Orientation

Mentorship

Culinary Innovation

Stress Management

Quality Control

Attention to Safety

Team Management

Efficiency

Passion for culinary arts

Leadership

Read more