Executive Sous Chef

About Us: Tantisimo is an independent Latin American restaurant serving Sylvan Park six days per week. We serve farm-to-table small plates and large format proteins in a semi-open kitchen. Our team is led by Ana Aguilar and Joshua Cook, chef/owners and partners who just won the Rising Stars award by Star Chefs! We are open from 10am-2pm and 5pm-10pm, Tuesday-Sunday. We are in the second year of our brick and mortar, and looking forward to growing our restaurant with someone who is passionate about gastronomical excellence, operations, and Latin America!

Compensation: 58k-70k Range (Depends on Experience and Schedule), Plus Bonuses

Role: As Executive Sous Chef, you’ll work closely with the Exec-Chefs to oversee all aspects of our kitchen productivity, from menu development to the budget and schedule. This includes managing our kitchen team, monitoring inventory, and ensuring all dishes are created to the high standards we are known for, while minimizing waste and maximizing efficiency.

Duties:

• Cook: Preparation, execution, and quality control of all menu items.
• Staffing: Hiring, scheduling, training, and day-to-day oversight of kitchen staff.
• Purchasing: Timely, cost-conscious purchasing within COGS targets.
• Create: Participate in developing new, on‑brand dishes as needed.
• Inventory: Receive deliveries, maintain accurate inventory and recipe costing, follow inventory schedule.
• Waste Reduction: Ensure correct storage/rotation, composting, sustainability initiatives, and waste tracking in Toast.
• Work Areas: Oversee sanitation, equipment care/maintenance, and weekly sidework.
• Safety & Compliance: Maintain health‑code compliance and certifications; proactively address hazards.
• Cost & Financial Reporting: Monitor food/labor costs vs budgets; prepare brief weekly/monthly reports for the Executive Chef/owner.
• Vendor Relations: Manage vendor communication, negotiate terms, and resolve delivery/invoice issues.
• Training & SOPs: Develop and maintain standard operating procedures, training materials, and onboarding checklists.
• KPIs: Track measurable goals (food cost %, waste %, labor %, ticket times, etc) to evaluate performance.

Benefits :

• Eligibility for Performance and Revenue Based Bonuses
• PTO
• Paid Holidays
• Health Stipend
• Ongoing career development and support
• Dining Discounts