Senior Sous Chef

Sous Chef

BLACKBARN Restaurant is seeking a skilled, disciplined, and hands-on Sous Chef to

help lead heart-of-house operations in a high-volume, refined New American kitchen.

This role is ideal for a chef who thrives in fast-paced environments, leads by example,

maintains exceptional culinary standards, and supports the growth and development of

kitchen teams.

The Sous Chef is responsible for supervising daily kitchen operations, executing service

across restaurant, events, catering, and off-premise functions, and ensuring consistent

excellence in food quality, team performance, sanitation, and efficiency. This position

works closely with Executive Chef & culinary leadership to maintain operational

standards while fostering a culture of professionalism, accountability, and hospitality.

Key Responsibilities

● Manage execution of daily restaurant service, private events, delivery, and off-

premise catering

● Oversee event food production, kitchen service, and buffet presentation

● Develop and manage brunch production and service standards

● Supervise back of house staff while ensuring strong communication, morale, and

accountability

● Coach, train, mentor, and develop culinary team members through clear

expectations and leadership

● Maintain compliance with all heart-of-house policies, food safety regulations, and

Department of Health standards

● Ensure cleanliness, organization, and proper maintenance of all kitchen

operations and equipment

● Support interviewing, hiring, onboarding, training, scheduling, and employee

development

● Monitor payroll, inventory, purchasing, and cost control using operational

systems

● Contribute to menu development, recipe creation, plating standards, and culinary

innovation

● Ensure completion of all opening, closing, and service procedures

● Participate in daily pre-shift meetings, trainings, and departmental leadership

sessions

● Lead with professionalism, teamwork, positivity, and a guest-focused mindset

Ideal Candidate Profile

● Minimum of 2–3 years of culinary supervisory or management experience in a

high-volume kitchen

● Culinary Arts associate degree preferred or equivalent professional experience

● Valid Food Handling Certificate required

● Strong leadership, coaching, team-building, and problem-solving skills

● Excellent menu planning, organization, and attention to detail

● Proficient in Microsoft Office, POS systems, payroll, inventory, and purchasing

platforms

● Self-motivated, proactive, and adaptable in fast-paced environments

● Artistic plating skills and a strong culinary palate with creativity in recipe

development

● Ability to stand, bend, and lift up to 50 lbs for extended periods

● Comfortable working in hot kitchen environments and fast-moving service

settings

● Ability to work flexible schedules including days, evenings, weekends, and

holidays

Compensation & Benefits

Salary: Up to $75,000-$85,000 annually (based on experience)

Bonus: Performance-based incentive potential

● Benefits Include:

○ Medical, dental, and vision insurance after 90 days

○ 401(k) eligibility after 90 days

○ Two weeks paid time off

○ Additional perks including commuter benefits, employee discounts, and bonus

opportunities

BLACKBARN reserves the right to modify job responsibilities as business needs evolve.

This role may include additional duties as assigned. BLACKBARN is proud to be an

Equal Opportunity Employer.