Sous Chef

2 years

About the Role

The Sous Chef plays a vital role in supporting the Executive Chef and culinary leadership team by managing kitchen operations, training staff, and ensuring consistency, quality, and excellence in food preparation and presentation.

Key Responsibilities:

• Supervise and coordinate kitchen staff, ensuring quality, efficiency, and adherence to culinary standards and sanitation protocols.
• Train and mentor team members on cooking techniques, plating, food safety, and consistency in execution.
• Assist in the development, testing, and costing of new menu items; ensure recipe accuracy and updates.
• Lead by example on the line during prep and service; support expediting and jump in as needed to maintain smooth service flow.
• Manage BOH schedules, approve timecards, monitor labor usage, and ensure compliance with posted shifts and labor laws.
• Oversee food ordering, inventory, and vendor communications; confirm deliveries meet quality standards and par levels are maintained.
• Maintain high standards for cleanliness and organization in all kitchen, prep, and storage areas, including walk-ins and dry storage.
• Ensure all opening, closing, and shift checklists are completed accurately and timely.
• Conduct line checks before service, verify prep levels, and hold team accountable for readiness and quality.
• Collaborate with the Executive Chef on staff development, performance reviews, disciplinary actions, and hiring.
• Support company events, private dining, offsite pop-ups, and farmers market participation as needed.
• Lead BOH team when the Executive or Head Chef is off-premises, upholding leadership standards and operational efficiency.
• Promote a collaborative, respectful, and inclusive kitchen culture aligned with company values.

Qualifications & Skills:

• 24 years of culinary management experience in a fast-paced, high-standard restaurant or hospitality setting
• Culinary degree or equivalent experience preferred
• Strong leadership, organizational, and communication skills
• Detail-oriented with strong time management and the ability to multitask under pressure
• Solid understanding of food cost management, inventory, and ordering
• Fluent in food safety protocols; valid Food Handler and Sanitation certification required
• Ability to lift up to 50 lbs and remain on your feet for extended shifts
• Bilingual (Spanish/English) a plus

Salary & Benefits:

• Salary range: $55,000$65,000/year
• Medical, dental, and vision insurance available
• PTO and paid holidays

• Opportunities for career growth and professional development within a respected and expanding restaurant group

• Staff meals provided during shifts

• Work alongside an award-winning chef and culinary team committed to excellence

How to Apply:

If youre passionate about food, hospitality, and leadership, wed love to hear from you. Please submit your resume and a brief cover letter to [Insert Application Email or Link].

Compensation: Salary/Hourly ($55,000.00 - $65,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts

Leadership

Organizational Skills

Communication Skills

Detail Oriented

Time Management

Multitasking under pressure

Food Cost Management

Understanding of Inventory Management

Ordering Skills

Knowledge of Food Safety Protocols

Ability to work in a fast paced environment

Team Collaboration

Problem Solving Skills

Adaptability

Commitment to Excellence

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