Sous Chef

Sous chef needed!

We’re looking for a passionate and experienced Sous Chef to join our dynamic culinary team. Reporting directly to the Executive Chef, the Sous Chef will support all aspects of kitchen operations — including food production, event execution, sanitation, and staff leadership across our high-volume facility.

Key Responsibilities

• Assist in the day-to-day management of culinary operations, including staff scheduling and food/labor cost monitoring.
• Maintain exceptional quality standards for all food prepared and served.
• Lead and mentor the kitchen team to ensure top-tier service and culinary excellence.
• Ensure full compliance with Health Department standards and food safety regulations.
• Write, cost, test, and update recipes, production plans, and menu specs as needed.
• Monitor inventory and enforce labor control measures.
• Maintain a clean, safe, and well-organized kitchen and work environment.
• Support a positive and productive culture through clear communication and a commitment to excellence.

What We’re Looking For

• Minimum 3 years’ experience in a high-volume, full-service kitchen.
• Strong leadership, organizational, and financial skills.
• Proficient in Microsoft Word, Excel, and PowerPoint.
• Deep understanding of kitchen operations, equipment, and sanitation.
• Must be highly organized and adaptable in a fast-paced setting.
• Able to work extended hours, including nights, weekends, holidays, and stadium events.
• Ability to lift up to 50 lbs and stand/walk for extended periods.
• Food Protection Manager Certification (or ability to obtain).
• Must speak, read, and write in English.

What We Offer

• Competitive salary: $68,000 – $72,000 (commensurate with experience)
• Full benefits package:
• Medical, dental, and vision insurance
• Life and disability insurance
• Paid vacation
• 401(k) plan
• A collaborative, high-energy work environment with opportunity for growth.