Sous Chef High-Volume Upscale Casual Restaurant

Job Description

Job Description

Sous Chef

We are seeking an experienced Sous Chef to join a growing hospitality group known for high-volume restaurant concepts, strong culinary programs, and exceptional guest experiences. This is an outstanding opportunity for a hands-on culinary leader who is passionate about food quality, team development, operational excellence, and creating memorable dining experiences.

The ideal candidate thrives in fast-paced kitchens, leads by example, and is committed to maintaining high standards of execution, consistency, cleanliness, and teamwork. This role offers the opportunity to contribute to a variety of successful restaurant concepts while developing long-term career growth within a respected organization.

Benefits & Compensation

• Competitive base salary with performance-based bonus potential
• Comprehensive medical, dental, and vision insurance
• Paid time off and paid holidays
• Stable, year-round operation with strong sales volume
• Clear path for long-term career advancement within a growing restaurant group
• Supportive culinary leadership and ownership team
• Ongoing training and professional development opportunities

Requirements & Qualifications

• Minimum of 2+ years as a Sous Chef in a high-volume restaurant environment, preferably $8MM+ in annual sales
• Experience in upscale casual, fine dining, chef-driven, or scratch kitchen concepts
• Proven experience maintaining strong culinary and operational standards
• Solid understanding of food safety, sanitation, and kitchen compliance requirements
• ServSafe certification or ability to obtain
• Culinary degree preferred but not required with equivalent hands-on experience
• Strong communication, organizational, and leadership skills

Must-Haves

• Experience managing extremely high-volume kitchen operations
• Positive attitude and solutions-oriented leadership style
• Ability to lead by example and maintain composure during peak service periods
• Direct ownership of day-to-day back-of-house execution and service success
• Hands-on leadership of line cooks and kitchen teams, including coaching, development, scheduling support, and accountability
• Active involvement in menu execution, plate presentation, consistency, and quality control across all stations
• Strong understanding of food costing, inventory management, pars, purchasing, and vendor relationships
• Ability to step into broader kitchen leadership responsibilities when needed to ensure seamless operations
• Consistent enforcement of cleanliness, organization, food safety, and operational standards
• Highly organized with exceptional attention to detail
• Strong sense of urgency and ability to prioritize effectively in a fast-paced environment

Preferred Background & Skills

• Experience with scratch kitchens and chef-driven menus
• Exposure to seafood, sushi, raw bar, seasonal, or specialty culinary programs is a plus
• Experience in multi-outlet, entertainment-driven, or high-volume hospitality environments
• Strong leadership presence with the ability to develop and mentor future culinary leaders
• Calm, decisive decision-making during high-pressure service situations
• Passion for hospitality, culinary excellence, team development, and continuous improvement