Sous Chef

Restaurant 17 is seeking a skilled, motivated, and professional Sous Chef to join our culinary leadership team. We are a high‑quality, guest‑focused restaurant that values innovation, teamwork, and a culture of excellence. Our ideal candidate is a hands‑on leader with culinary vision, strong communication skills, and the ability to deliver top‑tier hospitality experiences. Why Work With Us We offer a supportive and focused environment where creativity and professionalism thrive. Our team and culture are top priority — we are committed to nurturing talent, fostering collaboration, and delivering an exceptional guest experience every service. What You’ll Do: Leadership & Team Management Lead and support the culinary team in day‑to‑day operations, ensuring smooth, efficient service Supervise, train, and mentor kitchen staff, maintaining consistency and high standards Ensure continuity of leadership and service Assist in hiring and onboarding new kitchen team members Culinary Execution & Creativity Work closely with the Chef to develop seasonal menus, specials, and recipe updates. Prepare high‑quality dishes with precision, creativity, and adherence to Restaurant 17 standards Ensure proper portioning, flavor balance, plating execution, and overall quality control Operations & Kitchen Management Maintain kitchen organization, cleanliness, and proper equipment use Oversee inventory management, product quality, and first‑in/first‑out rotation Ensure all sanitation, safety, and health code requirements are rigorously followed Assist with opening/closing procedures and operational checklists What We’re Looking For Required 3+ years of restaurant kitchen experience High school diploma or equivalent. Strong leadership, communication, and team‑building abilities Solid understanding of cooking methods, knife skills, equipment operation, and plating standards Ability to work independently, multitask, and maintain composure under pressure Preferred but Not Required Formal culinary education or certifications (optional but valued) Experience in elevated dining environments. Compensation & Schedule Full‑time salaried position: $50,000–$55,000 annually Bi‑weekly pay schedule Opportunities for leadership growth, menu collaboration, and professional development Join the Team If you’re passionate about culinary excellence, love leading from the line, and want to help shape a dynamic, guest‑driven kitchen, we’d love to hear from you. #J-18808-Ljbffr