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