Sous Chef

We are seeking a talented, high-energy Sous Chef to join our culinary team. As the second-in-command, you will work hand-in-hand with the Executive Chef to oversee daily kitchen operations, manage back-of-house (BOH) staff, and ensure every dish leaving the line meets our high standards for quality and presentation.

The ideal candidate is a natural leader who thrives under pressure, possesses sharp culinary skills, and balances a passion for great food with a strong grip on kitchen economics.

Culinary Excellence & Kitchen Operations

• Line Leadership: Act as the expeditor or work the line during peak service hours to ensure timing, plating, and quality are flawless.

• Prep & Execution: Oversee daily prep lists and ensure food production is efficient and organized.

• Menu Development: Assist the Executive Chef in creating, testing, and pricing innovative daily specials and seasonal menu changes.

• Quality Control: Taste and inspect food components throughout the day to ensure consistency in flavor, temperature, and presentation.

Team Management & Training

• Staff Supervision: Manage, schedule, and motivate line cooks, prep cooks, and dishwashers.

• Training & Mentorship: Train new hires on kitchen stations, cooking techniques, portion control, and safety protocols.

• Culture: Foster a positive, respectful, and high-performing kitchen culture built on teamwork.

Inventory, Food Cost & Compliance

• Inventory Management: Monitor stock levels, assist with ordering, and manage vendor relationships to minimize waste.

• Cost Control: Maintain food and labor costs in line with budget targets through smart portion control and efficient scheduling.

• Safety & Sanitation: Enforce strict adherence to local health department codes, food safety standards (HACCP), and kitchen cleanliness.

• Experience: 3+ years of experience as a Sous Chef, Junior Sous, or Lead Line Cook in a high-volume, scratch-cooking environment.

• Culinary Knowledge: Deep understanding of various cooking methods, ingredients, equipment, and procedures.

• Leadership: Strong leadership, communication, and organizational skills with the ability to handle a fast-paced environment.

• Problem-Solving: Ability to think on your feet, resolve conflicts, and make quick decisions under pressure.

• Certifications: Food Protection Manager / Food handling certification required.

• Physical Stamina: Ability to stand for long periods, lift up to 50 lbs, and work flexible hours (including nights, weekends, and holidays).