Sous Chef

Sous Chef

Location: Derry, NH

Employment Type: Full-Time, Exempt

Reports To: Head Chef and Culinary Operations Manager

Schedule: Varies, including weekends, evenings, and holidays; 45–55 hours per week

Compensation: $60,000–$70,000 plus bonus structure

The Opportunity

An established culinary destination in Derry, NH is looking for a creative Sous Chef ready to step into a true second-in-command role. This is a hands-on leadership position for a cook who can execute at a high level, run a kitchen when the Head Chef is out, and raise the standard of every plate that leaves the pass.

If you take pride in clean stations, sharp prep lists, and food that looks as good as it tastes, this kitchen will give you the platform to lead.

What You'll Own

• Support the Executive and Head Chef in planning, designing, and setting up all food menus
• Produce high-quality plates in both presentation and taste
• Create weekly specials
• Build, delegate, and follow through on daily prep lists and produce orders
• Check in and properly store food orders on receipt
• Keep the kitchen running efficiently and to a high quality standard
• Step in for the Head Chef to plan and direct food preparation when needed
• Solve problems on the fly and take control of difficult situations
• Manage and train kitchen staff, set schedules, and assess performance alongside the Executive and Head Chef
• Enforce sanitation regulations and safety standards
• Represent the brand and protect the company's best interests in every part of the role

What You Bring

• High school diploma or GED
• 4+ years of experience as a line, restaurant, or prep cook; fine dining experience preferred
• Proven experience in kitchen operations, including training others
• Certificate in Culinary Arts preferred
• Working knowledge of a range of cooking methods and procedures
• The ability to stay composed and productive in a fast-paced environment
• Strong written and verbal communication and organizational skills
• Food Manager safety certification

Requirements for advancement include: complete knowledge of preparation and production in assigned duties, the ability to take direction and keep learning, reliable performance while unsupervised, the ability to train new hires across all cold and hot stations, consistent attendance, a strong attitude, Food Manager certification, and 5+ years of culinary experience in a leadership role.

Physical Requirements

• Lift up to 75 lbs. occasionally
• Sit or stand for extended periods
• Climb stairs and ladders
• Work in a food and wine environment

Our Culture

This is a team-first kitchen, and we mean it. We hire people who are personable, energetic, and genuinely knowledgeable about food and wine, and who bring that energy to both their coworkers and our guests.

Here's the part that matters most: no big egos. We care about the quality of the plate, not who gets the credit. The best people in this kitchen protect their team, share what they know, stay positive under pressure, and hold the line on standards because they want to, not because someone is watching. If you lead with skill and humility, you'll fit right in.

How to Apply

This is a confidential search managed by Gecko Hospitality. Qualified candidates are encouraged to apply in confidence. Your information will not be shared without your permission.