Sous Chef - 1983

We are looking to hire an experienced Sous Chef for 1983, a Three Oaks Hospitality Concept. 1983 is a neighborhood social hub built around elevated comfort food, craft drinks, and interactive games. We're looking for a Sous Chef who can support that kitchen with the same spirit of connection and community that defines everything else about 1983.  Someone who takes elevated comfort food seriously, helps mentor a strong team, and brings the kind of energy and consistency that makes every plate feel like part of the gathering.

The Sous Chef oversees food preparation, plating, and service to maintain consistency and quality; mentors and trains junior kitchen staff to ensure adherence to kitchen standards; manages ingredient sourcing, food costs, and waste reduction; and ensures proper sanitation, food handling, and adherence to health and safety regulations. You'll plan and direct food preparation and culinary activities, estimate food and labor costs, supervise kitchen staff's daily activities, and serve as a replacement for the Executive Chef and other team members in their absence.

Top candidates are creative, service-oriented, and level-headed. Qualified applicants must have availability to work late nights, weekends, and holidays. Pre-employment background and drug screening are required for this position.

Supervisory Responsibilities:

• Kitchen Management: Oversee food preparation, plating, and service to maintain consistency and quality.
• Staff Training: Mentor and train junior chefs, ensuring adherence to kitchen standards.
• Inventory & Cost Control: Manage ingredient sourcing, food costs, and waste reduction.
• Health & Safety Compliance: Ensure proper sanitation, food handling, and adherence to safety regulations.

Duties/Responsibilities:

• Plan and direct food preparation and culinary activities
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Performs other duties as assigned. 

Essential Cooking Skills

• Advanced Knife Techniques: Precision cutting for fine dining presentation.
• Sauce & Stock Mastery: Ability to create complex, balanced sauces and broths.
• Plating & Presentation: Expertise in elegant, refined plating techniques.
• Specialty Cuisine Focus: Deep knowledge of modern and classic techniques across multiple cuisines.

Required Skills/Abilities: 

• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Background Requirements

• Culinary degree or equivalent professional experience.
• Minimum 3-5 years in a professional kitchen, preferably in fine dining.
• Strong leadership, organizational abilities, and expertise in high-end cooking techniques.
• Valid Food Manager Certificate

Physical Requirements: 

• Ability to traverse all parts of the restaurant quickly.
• Prolonged periods sitting at a desk and working on a computer.
• Must be able to lift 25 pounds at times.

Benefits:

• Generous paid time off 
• Medical, dental, vision, life
• 401(k) with company match
• Employee Discount
• Referral Program
• Flexible Schedule
• Paid Training
• Free Parking