Sous Chef

We are seeking an experienced, highly organized, and motivated Sous Chef to join our culinary leadership team in a fast-paced, high-volume restaurant serving up to 800 covers per service.

The ideal candidate must have strong leadership skills, extensive experience managing the line, and the ability to maintain exceptional food quality, consistency, and efficiency during high-volume service.

Key Responsibilities & Qualifications

High-Volume Experience: Proven experience working in a high-volume restaurant capable of serving up to 800 covers per service.
Line Management: Strong ability to lead, organize, and oversee kitchen operations while maintaining smooth and efficient service.
Station Proficiency: Must be fully capable of working and overseeing all stations, including pantry, grill, live fire, and sauté.
Expediting: Strong understanding of expediting, ticket management, timing, communication, and coordinating food execution across all stations.
Inventory & Ordering: Experience managing inventory, placing orders, monitoring product levels, minimizing waste, and maintaining food cost controls.
Organization: Exceptional organizational and time-management skills, with the ability to prioritize tasks and maintain an efficient kitchen.
Leadership: Ability to train, motivate, and hold kitchen staff accountable while maintaining a professional and productive work environment.
Quality & Consistency: Ensure all dishes meet restaurant standards for presentation, preparation, portioning, and execution.
Availability: Must be available to work full-time, including weekends, holidays, and peak service periods.

We are looking for a hands-on leader who thrives under pressure, leads by example, and can confidently manage kitchen operations while delivering consistent results in a demanding, high-volume environment.