About the Role

The Sous Chef plays a vital role in supporting the Executive Chef and culinary leadership team by managing kitchen operations, training staff, and ensuring consistency, quality, and excellence in food preparation and presentation.

Key Responsibilities:

• Supervise and coordinate kitchen staff, ensuring quality, efficiency, and adherence to culinary standards and sanitation protocols.
• Train and mentor team members on cooking techniques, plating, food safety, and consistency in execution.
• Assist in the development, testing, and costing of new menu items; ensure recipe accuracy and updates.
• Lead by example on the line during prep and service; support expediting and jump in as needed to maintain smooth service flow.
• Manage BOH schedules, approve timecards, monitor labor usage, and ensure compliance with posted shifts and labor laws.
• Oversee food ordering, inventory, and vendor communications; confirm deliveries meet quality standards and par levels are maintained.
• Maintain high standards for cleanliness and organization in all kitchen, prep, and storage areas, including walk-ins and dry storage.
• Ensure all opening, closing, and shift checklists are completed accurately and timely.
• Conduct line checks before service, verify prep levels, and hold team accountable for readiness and quality.
• Collaborate with the Executive Chef on staff development, performance reviews, disciplinary actions, and hiring.
• Support company events, private dining, offsite pop-ups, and farmers’ market participation as needed.
• Lead BOH team when the Executive or Head Chef is off-premises, upholding leadership standards and operational efficiency.
• Promote a collaborative, respectful, and inclusive kitchen culture aligned with company values.

Qualifications & Skills:

• 2–4 years of culinary management experience in a fast-paced, high-standard restaurant or hospitality setting
• Culinary degree or equivalent experience preferred
• Strong leadership, organizational, and communication skills
• Detail-oriented with strong time management and the ability to multitask under pressure
• Solid understanding of food cost management, inventory, and ordering
• Fluent in food safety protocols; valid Food Handler and Sanitation certification required
• Ability to lift up to 50 lbs and remain on your feet for extended shifts
• Bilingual (Spanish/English) a plus

Salary & Benefits:

• Salary range: $55,000–$65,000/year
• Medical, dental, and vision insurance available
• PTO and paid holidays

• Opportunities for career growth and professional development within a respected and expanding restaurant group

• Staff meals provided during shifts

• Work alongside an award-winning chef and culinary team committed to excellence

How to Apply:

If you’re passionate about food, hospitality, and leadership, we’d love to hear from you. Please submit your resume and a brief cover letter to [Insert Application Email or Link].