Sous Chef

Role: Sous Chef
Employment Classification: Exempt
Reports To: Executive Chef and Senior Sous Chef
Supervises: Line cooks, prep cooks, and stewards as assigned during prep and service Overview

The Sous Chef is a hands-on leader responsible for helping the Executive Chef and Senior Sous Chef execute Quello’s culinary standards every day. This role is deeply involved in prep, production, service, and close, helping ensure the kitchen is organized, prepared, and operating consistently from shift to shift.

Quello’s menu emphasizes pristine seafood, handmade pastas, crudo, and elevated coastal Italian classics. The food is composed and consistency is essential. Every dish should leave the kitchen properly seasoned, prepared to specification, and presented at the standard established by the Executive Chef.

This is first and foremost a cooking and leadership role. The Sous Chef works a station when needed, supports expo, trains and coaches cooks, manages prep and production, and steps into whatever position the kitchen requires during service.

The Sous Chef works closely under the direction of the Senior Sous Chef and Executive Chef while developing the leadership, operational, and financial skills required to take on greater responsibility within the kitchen. We are looking for someone who wants to continue growing as a chef and leader and who takes pride in helping build a strong, collaborative kitchen culture.

• Support the Executive Chef and Senior Sous Chef in the daily operation of the kitchen
• Lead assigned stations and areas of the kitchen during prep and service
• Support expo and service leadership as directed by the Executive Chef or Senior Sous Chef
• Hold every plate to established standards for seasoning, temperature, portion, and presentation
• Help manage daily prep lists, production, and par levels to ensure the kitchen is fully prepared for service
• Work alongside line cooks during prep and service and step onto any station as needed
• Receive and inspect products for quality and proper specifications, with particular attention to seafood and highly perishable ingredients
• Train, coach, and support line cooks and prep cooks in proper techniques, recipes, organization, and kitchen standards
• Maintain sanitation, labeling, rotation, storage, and health-code compliance throughout the kitchen
• Communicate clearly with the Senior Sous Chef, Executive Chef, and FOH leadership regarding timing, eighty-sixes, modifications, allergies, and service-related issues
• Assist with ordering, inventory counts, receiving, waste tracking, and product organization
• Execute opening and closing procedures and ensure assigned areas are properly cleaned, stocked, and prepared for the following service
• Identify operational or quality issues and communicate them promptly to the Senior Sous Chef or Executive Chef
• Help foster a kitchen culture built around professionalism, accountability, teamwork, respect, and continuous improvement

• Strong fundamental cooking technique with experience working multiple stations
• Experience with seafood and fresh pasta strongly preferred
• Ability to lead a station while supporting and directing other members of the kitchen team
• Strong organizational skills and understanding of mise en place, prep planning, and production
• Calm and composed under pressure with the ability to maintain standards during high-volume service
• Sharp attention to detail and commitment to consistency
• Ability to receive direction and feedback from the Executive Chef and Senior Sous Chef and translate it effectively to the team
• Clear, respectful communication with both BOH and FOH team members
• Working knowledge of food cost, inventory, ordering, receiving, and waste management
• Familiarity with restaurant inventory and purchasing systems, including MarginEdge, preferred
• Strong understanding of food safety, allergen protocols, sanitation, and cross-contamination prevention
• Desire to continue developing as both a chef and kitchen leader

Required

• 3+ years of professional kitchen experience
• Previous experience as a Sous Chef, Junior Sous Chef, Lead Line Cook, or comparable leadership position
• Experience working multiple stations in a professional kitchen
• Food handler certification, with Certified Food Protection Manager certification preferred

Preferred

• Italian or Mediterranean restaurant experience
• Fine-dining experience
• Fresh pasta experience
• Seafood preparation and whole-fish butchery experience
• New restaurant opening experience