Sous Chef

Sous Chef Live Fire / BBQ Program We’re looking for a hands‑on Sous Chef who understands fire, respects the craft, and takes pride in doing things the right way. This role is about being in the kitchen — working the line, managing the smoke, breaking down proteins, and helping build something that lasts. What You’ll Do: Support and help lead day‑to‑day kitchen operations. Work live fire: smokers, grills, wood/coal management, temp control. Break down whole proteins (brisket, pork, poultry, etc.). Execute and refine BBQ techniques (low & slow, hot & fast). Help develop sauces, rubs, and menu items. Lead prep and service with consistency and attention to detail. Train and support the team while maintaining standards. Assist with inventory, pars, and ordering. Keep a clean, organized, and efficient kitchen. What You Bring: Experience with live fire cooking and BBQ fundamentals. Strong skills in butchery and protein handling. Understanding of sauces, marinades, and flavor building. Ability to handle volume while maintaining quality. Organized, reliable, and detail-oriented. Basic understanding of food cost, yield and kitchen systems. Who You Are: Hardworking with a positive, team‑first attitude. Leads by example and communicates clearly. Takes pride in the craft and the final product. Stays calm and focused during busy service. Open to learning, growing, and contributing ideas. Wants to be part of building and evolving a strong kitchen. What You’ll Get: Opportunity to help shape and grow the menu. Clear path for growth into a larger leadership role. A kitchen built on respect, culture, and craft. Competitive pay based on experience. Expectations: Full commitment during peak hours, weekends, and holidays. Willingness to put in the work as we build and grow. #J-18808-Ljbffr