Sous Chef

Sous Chef – New Restaurant Opening  

Reports To: Executive Chef  
Position Type: Full-Time, Exempt  
Schedule: Dinner Service Only (Evening and Weekend availability required) 

Job Overview  

We are looking for a highly organized, collaborative Sous Chef to join the opening leadership team for an exciting New Restaurant Opening . Our concept is a Mediterranean-influenced American steakhouse blending prime cuts, high-temperature broilers, and vibrant scratch-made Mediterranean flavors.  

The ideal candidate is a hands-on culinary leader who enjoys coaching a team, staying organized, and delivering polished dinner service in a fast-paced, high-volume environment. Working closely with the Executive Chef, the Sous Chef will support pre-opening preparation, team training, line execution, food safety, and consistent plate quality.  

Hiring Timeline: Interviews are taking place throughout October, with offers expected to be extended by November.  

Key Responsibilities  

Kitchen Operations & Systems Management  

• Maintain kitchen systems, prep sheets, order guides, and line checks that keep the team organized and set up for success.  

• Lead high-volume dinner service from the pass, ensuring accurate steak temperatures, polished plates, and strong ticket times.  

• Train, mentor, and support line cooks and prep cooks on station organization, execution, cleanliness, and culinary technique.  

Culinary Excellence & Concept Execution  

• Execute our premium meat program and Mediterranean-inspired scratch menu with consistency across butchery, broiler work, sauces, and plating.  

• Monitor prep levels and station readiness to ensure service is fully stocked, organized, and quality-focused.  

Inventory & Administrative  

• Assist with ordering, inventory, waste management, and kitchen labor planning to support food cost and service goals.  

• Uphold food safety, sanitation, and local health department standards with consistency and care.  

Qualifications & Experience  

• Minimum 2–3 years of experience as a Sous Chef or Lead Line Cook in a high-volume, scratch-cooking kitchen.  

• Background in steakhouse operations, premium protein butchery, and high-temperature broilers .  

• Comfort working within structured kitchen systems, checklists, and recipe standards.  

• Experience supporting a new restaurant opening is strongly preferred.  

• Strong leadership and communication skills, with the ability to stay calm, supportive, and professional under pressure.  

• Valid Manager Food Handler Certificate or equivalent food safety certification required.  

Why Join Us  

This is a rare opportunity to help shape a new kitchen from day one. As part of the opening leadership team, you will help build standards, train the team, and create the habits that support a great guest experience.  

You will work with an elevated steakhouse concept rooted in premium proteins, disciplined execution, teamwork, and bold Mediterranean-inspired flavors.  

Schedule & Physical Requirements  

• Open availability for evenings, weekends, and holidays is required.  

• Ability to stand and walk for extended periods (8+ hours per shift).  

• Ability to lift and carry up to 50 pounds.