To Apply for this Job Click Here
Sous Chef
Join a respected restaurant group known for its polished casual dining and dedication to genuine hospitality. This Sous Chef role offers the chance to work with high-quality, hand-cut steaks and fresh seafood, all prepared over wood-fired grills that deliver unforgettable flavor. With a supportive, people-first culture and clear career advancement opportunities, you’ll have the ability to make an impact and advance your career in a growing company.
Sous Chef Benefits & Compensation
- Competitive base salary ($55K–$65K) plus uncapped profit-based bonuses
- Participation in a robust profit sharing plan
- Comprehensive medical, dental, vision, disability, and life insurance
- 3 weeks of paid time off annually (increases to 4 weeks after 5 years)
- 401(k) with employer match eligibility after 1 year
- Structured training program with ongoing professional development
- Opportunities for growth with new restaurant openings
- Holiday closures (closed on Christmas and Thanksgiving, early closure on Christmas Eve)
- Supportive team environment that values internal promotion
Sous Chef Requirements & Qualifications
- Minimum 2 years of full-service, high-volume restaurant management experience (corporate systems preferred)
- Proven butchering skills (steaks and seafood)
- Experience in scratch kitchen operations
- Strong communication and team leadership abilities
- Ability to manage scheduling, ordering, inventory, and training
- Demonstrated ability to handle the pressures of a busy kitchen environment
- Stable job history with limited job changes over the past 5 years
Sous Chef Preferred Background & Skills
- 3–5 years experience as a Sous Chef in upscale, casual full-service dining
- Experience with Aloha POS, Micros, or scheduling software like Hot Schedules
- Familiarity with standard recipes and adherence to company systems
- People-first mentality focused on growth and retention
- Positive, hands-on approach to kitchen leadership
Sous Chef Day-to-Day Responsibilities
- Support the Executive Chef in all aspects of kitchen operations and staff management
- Lead, train, and coach back-of-house team members to uphold high food and safety standards
- Supervise and participate in hand-cutting steaks and seafood to company specifications
- Manage ordering, inventory, and scheduling to optimize operations
- Conduct bi-weekly inventory counts alongside the team
- Interview, hire, and develop kitchen staff to meet operational and staffing goals
- Foster a positive and organized work environment, emphasizing quality food and a clean kitchen
If you’re eager to take the next step in your culinary leadership career with a group committed to growth and quality, we’d love to hear from you.
JOB ID: 171704
#post
John Watson