Sous Chef

Job Description

Job Description

Sous Chef

Compensation: $65,000–$75,000 annually + incentive opportunity

We are seeking an experienced, hands-on Sous Chef to join a high-volume, energetic full-service restaurant. This opportunity is ideal for a culinary leader who thrives in a fast-paced kitchen, takes pride in exceptional food execution, and enjoys coaching and developing a strong culinary team.

The Sous Chef will play a key role in daily kitchen operations, ensuring consistency across food quality, preparation, cleanliness, team performance, and financial results. This is a highly visible, hands-on leadership position for someone who is equally comfortable leading the line, developing people, and managing the operational side of the kitchen.

Key Responsibilities:

• Lead daily kitchen operations in a high-volume, full-service restaurant environment.
• Maintain exceptional standards for food quality, preparation, presentation, consistency, and cleanliness.
• Manage shifts including staffing, scheduling, preparation, production, and real-time operational decision-making.
• Remain actively involved in kitchen execution, providing hands-on leadership during high-volume service periods.
• Coach, train, and develop culinary team members while creating a positive, accountable, and high-performing kitchen culture.
• Ensure recipes, preparation procedures, portioning, and presentation standards are consistently followed.
• Monitor food cost, labor, waste, inventory, and other key operational metrics.
• Support purchasing, inventory management, product rotation, and effective utilization of ingredients.
• Partner with restaurant leadership and front-of-house teams to ensure seamless communication and an exceptional guest experience.
• Maintain high standards for food safety, sanitation, organization, and overall kitchen cleanliness.
• Respond calmly and effectively to changing business demands and unexpected operational challenges.
• Identify opportunities to continuously improve kitchen efficiency, food quality, team performance, and profitability.

Qualifications:

• 2+ years of culinary or restaurant management experience in a high-volume environment.
• Strong hands-on culinary skills with a solid understanding of ingredients, flavors, preparation techniques, and kitchen execution.
• Proven ability to lead successful shifts and maintain quality during high-volume service.
• Working knowledge of restaurant financials, including food cost, labor, inventory, waste, and expense control.
• Demonstrated ability to coach, motivate, develop, and retain culinary team members.
• Strong understanding of food safety, sanitation, product quality, and restaurant cleanliness standards.
• Ability to remain calm, organized, and decisive in a fast-paced kitchen environment.
• Strong communication, organizational, and problem-solving skills.
• Experience with restaurant POS, scheduling, inventory, or other operational systems.
• Hands-on leadership style with a commitment to continuous improvement.

The Ideal Candidate:

You are a hands-on culinary leader who leads from the kitchen, not from the sidelines. You understand that consistency comes from strong preparation, clear expectations, attention to detail, and a team that knows exactly what great execution looks like.

You bring culinary knowledge and operational discipline, but you are equally passionate about people. You enjoy teaching, coaching, and helping cooks become stronger while maintaining the standards necessary to deliver an exceptional guest experience every service.

If you are an experienced culinary leader looking for an opportunity to develop a great team, execute exceptional food, and continue growing your culinary career, we want to hear from you.

Apply today for confidential consideration.