Sous Chef

Sous Chef

The Berliner will celebrate the rich culinary traditions of Germany through elevated, approachable cuisine paired with an exceptional beer and beverage program. Designed as a lively neighborhood beer hall, the restaurant will feature house-made specialties, seasonal menus, and a hospitality-driven dining experience that brings people together over great food and drink.

As Sous Chef, you will play an essential role in bringing this vision to life. Working alongside the Executive Chef and General Manager, you will help build the kitchen from the ground up, establish operational standards, develop a high-performing team, and ensure every plate reflects our commitment to quality and consistency.

The Sous Chef is responsible for the day-to-day leadership of kitchen operations, supporting all aspects of food production, team development, food safety, and operational excellence. This position is hands-on and ideal for a culinary leader who thrives in a fast-paced environment, enjoys mentoring others, and takes pride in creating exceptional guest experiences through outstanding food.

This is a unique opportunity to help open a new restaurant and leave your mark on a growing concept from its very first day.

• Support the Executive Chef in all daily kitchen operations.
• Lead, coach, and develop line cooks, prep cooks, dishwashers, and kitchen supervisors.
• Foster a culture of teamwork, accountability, professionalism, and continuous improvement.
• Ensure all food is prepared consistently according to recipes, specifications, and presentation standards.
• Maintain the highest standards of food quality, cleanliness, organization, and sanitation.
• Assist with ordering, receiving, inventory management, and vendor relationships.
• Monitor food costs, waste, and inventory to support financial goals.
• Assist in creating prep lists, production schedules, and pars to ensure efficient service.
• Oversee kitchen operations during service, ensuring quality, communication, and execution.
• Train team members on recipes, cooking techniques, food safety, and kitchen procedures.
• Ensure compliance with all health department regulations, HACCP standards, and company policies.
• Assist with menu rollouts, seasonal features, and recipe testing.
• Collaborate closely with the front-of-house leadership team to create a seamless guest experience.
• Support hiring, onboarding, scheduling, and performance management for kitchen employees.

• 35+ years of culinary leadership experience as a Sous Chef or Kitchen Manager in a high-volume, full-service restaurant.
• Experience with chef-driven concepts and scratch kitchens preferred.
• Passion for European, German, or Central European cuisine is a plus, though not required.
• Strong leadership and coaching skills with a passion for developing culinary talent.
• Solid understanding of food cost management, purchasing, inventory control, and labor management.
• Excellent organizational and communication skills.
• Ability to perform effectively in a fast-paced, high-volume environment.
• Strong knowledge of food safety, sanitation, and HACCP principles.
• Experience with kitchen management systems such as Toast, MarginEdge, or similar inventory and recipe costing software is preferred.

We're looking for a Sous Chef who leads by example and thrives on building great teams. The ideal candidate is calm under pressure, highly organized, detail-oriented, and passionate about creating exceptional food while mentoring the next generation of culinary professionals.

You enjoy being on the line during service, coaching cooks in real time, maintaining high standards, and continuously improving systems that help the kitchen succeed. Most importantly, you understand that outstanding hospitality begins in the kitchen through consistency, teamwork, and genuine pride in every dish that leaves the pass.

Compensation: Salary ($65,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts

Required Skills: Ability to work in a fast paced environment, Strong Leadership Skills, Coaching and Development of Culinary Talent, Attention to Detail, Passion for culinary arts, Ability to Handle Pressure, Collaboration With Front of House Teams, Problem Solving Skills