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We are looking for a Sous Chef for a high-volume restaurant focused on modern Mexican cuisine with regional influence. This is a hands-on leadership role for a kitchen professional who enjoys a fast-paced environment and takes pride in execution, consistency, and leading a strong team.
The kitchen runs at a high level with a strong focus on organization, accountability, and quality-driven service. This role plays an important part in maintaining those standards while supporting daily operations and helping develop the team over time.
Benefits
- Base Salary of $60-65K, commensurate with experience
- Full benefits package
- Attainable quarterly bonus structure
- We are passionate about creating a positive work experience for out teams!
Ideal Candidate
- 2+ years of BOH leadership experience in a high-volume kitchen (Sous Chef, Chef de Cuisine, Kitchen Manager, or similar)
- Proven experience managing kitchen teams and driving accountability
- Strong understanding of food cost, labor management, and prime cost targets
- Experience working in structured, high-expectation kitchen environments
- Ability to stay effective and decisive during high-volume service
- Hands-on operator with a consistent presence on the line and in prep
- Experience with Mexican cuisine is preferred but not required
- Spanish speaking is preferred but not required
Key Responsibilities
- Own daily back-of-house operations including prep, service execution, and kitchen flow
- Manage food cost, labor, and inventory control in alignment with financial targets
- Oversee ordering, receiving, and production systems to ensure accuracy and consistency
- Maintain prep systems, pars, and line organization to support service efficiency
- Lead service execution with accountability for timing, quality, and consistency
- Train, coach, and hold kitchen staff accountable to established standards
- Maintain cleanliness, organization, and compliance with all kitchen protocols
JOB ID: 175490
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Kevin Burbine