Sous Chef

Job Summary

We are seeking an experienced Sous Chef to support our back-of-house operations. Our restaurant features an upscale dining room, an attached pub, and a seasonal patio.

This role requires a self-driven, proactive, and punctual leader who can manage a high-volume kitchen across multiple dining spaces.

Key Responsibilities

Kitchen Operations & Leadership

• Supervise daily BOH operations to ensure a smooth, efficient line during high-volume shifts.
• Hire, train, and manage kitchen staff, setting clear standards for accountability and punctuality.
• Maintain food safety and sanitation standards, ensuring all prep and line areas meet health codes.
• Identify and resolve kitchen issues quickly to prevent delays in food service.

Culinary Support & Inventory

• Partner with the Executive Chef to create and update menus.
• Ensure consistent food quality and accurate plate presentation on every shift.
• Stay updated on current cooking trends and kitchen best practices.
• Control food costs through proper inventory tracking, portion control, and waste reduction.

Qualifications

• Experience: 2+ years of kitchen management experience in a high-volume, upscale restaurant.
• Attributes: Self-driven, organized, and exceptionally punctual.
• Skills: Strong interpersonal skills with the ability to communicate effectively with both kitchen and front-of-house staff.
• Knowledge: Solid understanding of kitchen financials, inventory management, and food safety regulations.

Schedule & Holiday Closures

• Closed Major Holidays: New Years Day, Memorial Day, Independence Day, Labor Day, and Thanksgiving.
• Hours of Operation:
• • Monday Thursday: 11:30 AM 10:00 PM
  • Friday: 11:30 AM 11:00 PM
  • Saturday: 5:00 PM 11:00 PM
  • Sunday: 4:00 PM 10:00 PM

Benefits

• Experienced based, competitive pay
• Medical, Dental, Vision, Disability and Life insurance benefits
• 401(k) + employer match program
• Paid vacation