Sous Chef

A rare sous chef seat — a Michelin-recognized kitchen, a real path to head chef, full benefits, and lighter Mondays and Tuesdays with no dinner service. If you're a cook who wants to grow somewhere that takes the craft — and its people — seriously, keep reading.

About the opportunity We're an established, Michelin-recognized restaurant with a devoted local following, known for seasonal American-Mediterranean cooking — fresh seafood, vegetable-forward plates, and hearty steaks — out of a semi-open kitchen. A theater nearby brings a real charge to our show nights: a full house arriving in a tight window, the kind of service a cook lives for. We move genuine volume — 100+ covers in a day, and often in a single shift — so if you come alive on a busy line, you'll feel right at home.

The role This is a hands-on sous chef position, right in the heart of the action. You'll cook every service, hold your stations to a high standard, and work shoulder to shoulder with the team — with real variety in your day and the chance to learn across the whole line. Mondays and Tuesdays there's no dinner service, just a short prep shift (roughly 11–3), so the start of your week stays light.

Where this can go This is a genuine sous chef role today, and a foundation to build on. Over time, there's a real opportunity to step into a head chef position for someone eager to learn and ready to take on more. And if you have cooks you've worked with and trust — people with real experience and a drive to be in a kitchen — we'd welcome the introduction. There may be a chance to build a team together.

What you'll do

• Cook and hold your stations to a high standard through every service
• Stay composed and organized when we're running 100+ covers
• Support the daily rhythm of prep, ordering, and inventory
• Bring your ideas to our seasonal American-Mediterranean menu
• Keep the line clean and up to our health and safety standards
• Jump in wherever the kitchen needs you — we work as a team

What we're looking for The right person is a capable cook first and a quick study second — someone who takes pride in their stations, stays composed when the tickets stack up, and genuinely wants to grow. Beyond that:

• At least a year as a sous chef in a high-volume kitchen, with the line experience to back it up — a culinary degree is a welcome plus, not a must
• A real command of the fundamentals, and the drive to keep sharpening them
• A natural multitasker who stays calm, organized, and clear-headed in the thick of a rush
• Comfortable with the everyday math of a kitchen — portions, scaling, and food-cost percentages
• Available for evenings, weekends, and holidays, with a flexible schedule
• Physically up for the work — comfortable lifting 50+ lbs and on your feet, moving and bending, through a full service
• A steady, positive presence with genuine passion for hospitality and food, and pride in doing the work well

Why join us

• Strong pay — $80,000–$90,000 a year
• Full benefits: health insurance, dental, and a 401(k)
• A genuine path to grow into a head chef role
• Lighter Mondays and Tuesdays — prep only, no dinner service
• A Michelin-recognized kitchen to learn in and put your name behind
• An open door for the cooks you'd want to bring with you