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Sous Chef Responsibilities:
- Support the Executive Chef in all kitchen operations; lead in their absence
- Drive execution, quality, and consistency in a high-volume, fast-paced environment
- Lead, coach, and develop the culinary team; foster accountability and teamwork
- Maintain a strong, hands-on presence on the line during peak service
- Assist with menu development, seasonal features, and product sourcing
- Manage ordering, inventory, and cost controls (food, labor, waste)
- Ensure compliance with food safety, sanitation, and HACCP standards
- Collaborate with front-of-house to deliver a seamless guest experience
- Oversee prep, line readiness, scheduling, and overall kitchen organization
Sous Chef Qualifications:
- 3+ years in a Sous Chef or similar leadership role in high-volume kitchens
- Strong culinary skills with a focus on fresh, seasonal cuisine (seafood a plus)
- Solid understanding of kitchen financials and operations
- Hands-on leader with strong communication and organizational skills
- Flexible schedule including nights, weekends, and holidays
- 75% employer-paid health insurance (employee plan)
- Generous PTO package
- Career growth and development opportunities
- Dining and event disco
- fits (life, disability, etc.)
- 5-day work week (~55 hours) supporting work-life balance
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- Optional supplemental bene
Salary Range- 65,000-75,000 plus bonus and benefits
JOB ID: 174390
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Mitch Marron