Sous Chef

What You'll Expect

As the Sous Chef, you'll support the Executive Chef by leading daily kitchen operations, supervising the culinary team, and ensuring high-quality food, safety, and consistency during every service.

What You'll Do

• Supervise and lead back-of-house staff during daily shifts
• Train kitchen team members to ensure quality, consistency, and safety
• Manage kitchen scheduling, staffing levels, and productivity
• Oversee food preparation, line execution, and plate presentation
• Ensure cleanliness, food safety, and sanitation standards are met
• Assist with inventory, ordering, receiving, and cost control
• Lead service on the line and resolve guest concerns as needed
• Support menu rollouts and continuous culinary improvement

What You'll Bring

• 3–5+ years of progressive culinary experience in a high-volume kitchen
• Prior kitchen leadership or supervisory experience
• Strong knowledge of food safety, kitchen operations, and line execution
• Ability to lead, train, and motivate a team
• Excellent organization, communication, and problem-solving skills

What We Require

• Excellent customer service skills
• ServSafe Food Manager certification (or ability to maintain)
• Ability to work in a fast-paced, hands-on kitchen environment