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We are hiring a Sous Chef for a high-volume, upscale steakhouse with a strong reputation for quality, consistency, and service. This is a hands-on leadership role in a structured, performance-driven kitchen where attention to detail and execution matter.
Responsiblities:
- Lead and execute service across sauté, grill, garde manger, and expo stations
- Maintain plating standards, ticket times, and overall food quality during high-volume service
- Supervise, train, and develop line cooks and prep staff
- Support inventory, ordering, and vendor coordination
- Manage food cost, portion control, and waste reduction
- Ensure compliance with sanitation and food safety standards
- Assist with scheduling and labor management
- Support menu execution and recipe adherence
- Step into kitchen leadership when needed
Qualifications:
- 2+ years of Sous Chef or strong kitchen leadership experience
- Background in upscale casual or fine dining, high-volume environments
- Experience in scratch kitchens with strong attention to detail
- Hands-on leadership style, not a “clipboard” manager
- Strong work ethic, accountability, and pride in performance
- Understanding of food cost, labor, inventory, and kitchen systems
Compensation & Benefits
- Base salary: $65,000–$75,000
- Bonus opportunity
- Health, dental, and vision insurance
- Paid time off
- Growth and advancement opportunities within a multi-unit restaurant group
JOB ID: 173590
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Mike Ferrara