Restaurant Sous Chef

Sous Chef – High-Volume, Upscale Casual Kitchen We are seeking a hands-on, people-first Sous Chef to support back-of-house leadership in a fast-paced, upscale casual environment. This role is ideal for a culinary professional who thrives on coaching teams, driving operational excellence, and contributing to both creativity and profitability. What You’ll Do Kitchen Leadership & Team Development Directly supervise BOH hourly staff while fostering a culture of learning, accountability, and creativity Lead onboarding and ongoing training to ensure consistency, professionalism, and culinary execution Serve as a role model through strong work ethic, punctuality, and high standards Operations & Financial Performance Support labor planning, scheduling, and staffing to align with budgeted production levels Understand P&L statements and actively contribute to profitability improvements Monitor labor, food, beverage, and controllable costs; identify variances and implement corrective action plans Culinary Execution & Quality Demonstrate advanced culinary skills while training and mentoring the kitchen team Collaborate with the Executive Chef on recipe development and menu planning Ensure smooth shift execution, consistent ticket times, and flawless plate presentation through strong expediting Standards, Safety & Systems Uphold strict food quality, handling, sanitation, and safety standards Manage waste tracking, storage practices, and product rotation to minimize loss Establish and follow SOPs, oversee opening/closing procedures, and ensure BOH security Cross-Functional Communication Maintain professional, proactive communication with front-of-house leadership Support restaurant objectives, strategies, and departmental goals with disciplined time management What We’re Looking For 3+ years of experience in high-volume, upscale casual kitchens Strong leadership presence with the ability to coach and develop teams Solid understanding of kitchen financials and operational controls Organized, self-directed, and accountable with excellent communication skills Creative, innovative, and passionate about hospitality and service Physical & Work Environment Requirements Ability to stand and remain mobile for up to 8 hours per shift Capability to lift up to 15 lbs regularly and up to 50 lbs occasionally Comfort with frequent use of kitchen equipment, POS, and computer systems Manual dexterity and physical stamina required for a professional kitchen environment #J-18808-Ljbffr