Sous Chef

We are hiring a Sous Chef for a high-volume, upscale steakhouse with a strong reputation for quality, consistency, and service. This is a hands‑on leadership role in a structured, performance-driven kitchen where attention to detail and execution matter. Responsibilities: Lead and execute service across sauté, grill, garde manger, and expo stations Maintain plating standards, ticket times, and overall food quality during high-volume service Supervise, train, and develop line cooks and prep staff Support inventory, ordering, and vendor coordination Manage food cost, portion control, and waste reduction Ensure compliance with sanitation and food safety standards Assist with scheduling and labor management Support menu execution and recipe adherence Step into kitchen leadership when needed Qualifications: 2+ years of Sous Chef or strong kitchen leadership experience with loyalty proven by 2 year plus tenures with each previous employer Background in upscale casual or fine dining, high-volume environments Experience in scratch kitchens with strong attention to detail Hands‑on leadership style, not a “clipboard” manager Strong work ethic, accountability, and pride in performance Understanding of food cost, labor, inventory, and kitchen systems Compensation & Benefits Base salary: $65,000–$75,000 Bonus opportunity Health, dental, and vision insurance Paid time off Growth and advancement opportunities within a multi‑unit restaurant group Mike Ferrara #J-18808-Ljbffr