Sous Chef

THE OPPORTUNITY Bauer Hospitality & Besta-Wan Pizza House is growing, and we're looking for a strong sous chef to work directly alongside our chef owner — both in our current restaurant and on the new concepts we have in development. This is a pivotal role: you'll be responsible for the execution and consistency of our existing kitchen while also helping shape the food and operations of what comes next. Within the next 12 months, we'll be opening a brand new, state-of-the-art kitchen, and we're looking to develop this role into our future Executive Chef. This is an ideal opportunity for a junior sous chef ready to grow — in cooking ability, leadership, mentorship, and compensation. We ask that you be honest about your work history. Ideally, you have classic training from mid- to high-level kitchens where consistency and quality were non-negotiable. WHAT YOU'LL DO Kitchen Execution & Standards Train with the chef owner to confidently cook any item on the menu and operate all kitchen equipment to the chef owner's standard. Produce all food offerings consistently and correctly, using provided recipes. Take direction from the chef owner to maintain quality standards across the kitchen. Run line checks before every service to confirm consistency and quality. Work every station in the kitchen, and be able to step in and execute at any of them as needed during your shifts. Follow portion control guidelines outlined in recipes to support food cost control. Label, date, and rotate all product to ensure freshness; track and help minimize food waste. Team Leadership Maintain a professional demeanor and integrate smoothly with the existing team. Train and lead line cooks — both experienced and less experienced — across every station. Communicate clearly with the line during service so food goes out quickly and accurately. Provide input on scheduling needs based on workload, and write weekly schedules for both kitchen and stewarding. Be on time, clean, and appropriately groomed, ready to work; clock in and out on time at the start and end of each shift. Be responsible for the cleanliness of your workstation and contribute to overall kitchen cleanliness. Follow all sanitation and food handling guidelines to keep the kitchen inspection-ready at all times. Prep, Sourcing & Operations Handle bulk prep alongside the prep cooks. Work with cooks daily to document prep lists, ordering needs, and shortages. Help place orders, negotiate pricing, and source new products seasonally. Menu & Concept Development Partner with the chef owner to develop new ideas for menus, specials, and event menus. Take a lead role in developing food items and operations for Bauer Hospitality's new concepts currently in the works. WHAT WE'RE LOOKING FOR Classic culinary training, ideally from mid- to high-level kitchens focused on consistency and quality. Hands-on proficiency in butchery, bulk prep, line cooking, and plating techniques. Proven ability to lead and manage a kitchen team, including cooks with a wide range of experience levels. A willingness to take on any task the chef owner asks, in pursuit of excellence in the kitchen. Honesty and transparency about your culinary background and work history. A genuine interest in growing into a long-term leadership role, including future Executive Chef responsibilities. GROWTH PATH This role is built to grow. As Bauer Hospitality expands and our new kitchen comes online in the next 12 months, the right person in this seat will be positioned to step into the Executive Chef role — with the mentorship, cooking abilities, and leadership experience to lead it.