Sous Chef - The Little Nell

Sous Chef - The Little Nell

The Sous Chef assists in managing kitchen operations, ensuring smooth service and high-quality food production. They supervise and train kitchen staff, maintain food safety standards, and assist with inventory management. The Sous Chef also steps in to lead the kitchen during the Chef de Cuisine's absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Executive Chef.

The salary range for this position is $70,000 - $80,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.

Applications for this position will be accepted until June 21, 2026.

Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts

Assist the Chef de Cuisine with menu planning, recipe development, and seasonal adjustments

Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations

Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness

Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards

Act as restaurant chef in the absence of Chef de Cuisine

Develop, train, supervise, and coordinate with line staff to achieve assigned tasks

Maintain and promote proper food safety and handling protocols

Communicate with Chef de Cuisine regarding the daily inventory and ordering process

Cook and prepare food to order

Work as an active participant on the service line as required

Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas

Other duties as assigned

Culinary degree or equivalent work experience required

ServSafe certification required

5 years of culinary experience required

Proficient knowledge of purchasing food and beverage

Proficient knowledge of high-volume production

Familiarity with menu costing, inventory, and ordering

In-depth knowledge of culinary techniques, food preparation, and kitchen equipment

Strong understanding of food safety regulations and sanitation standards

Excellent leadership and team management skills for supervising kitchen staff

Strong time management skills, with the ability to work under pressure and multitask effectively

Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences

Ability to maintain a high level of quality control and consistency in food preparation and presentation

Ability to understand written and spoken English, Spanish a plus

Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time

Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces

Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance

Health, Dental and Vision Insurance Programs

Flexible Spending Account Programs

Life Insurance Programs

Paid Time Off Programs

Paid Leave Programs

401(k) Savings Plan

Employee Ski Pass and Dependent Ski Passes

Other company perks