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Sous Chef
We are seeking an experienced Sous Chef to join a growing hospitality group known for high-volume restaurant concepts, strong culinary programs, and exceptional guest experiences. This is an outstanding opportunity for a hands-on culinary leader who is passionate about food quality, team development, operational excellence, and creating memorable dining experiences.
The ideal candidate thrives in fast-paced kitchens, leads by example, and is committed to maintaining high standards of execution, consistency, cleanliness, and teamwork. This role offers the opportunity to contribute to a variety of successful restaurant concepts while developing long-term career growth within a respected organization.
Benefits & Compensation
- Competitive base salary with performance-based bonus potential
- Comprehensive medical, dental, and vision insurance
- Paid time off and paid holidays
- Stable, year-round operation with strong sales volume
- Clear path for long-term career advancement within a growing restaurant group
- Supportive culinary leadership and ownership team
- Ongoing training and professional development opportunities
Requirements & Qualifications
- Minimum of 2+ years as a Sous Chef in a high-volume restaurant environment, preferably $8MM+ in annual sales
- Experience in upscale casual, fine dining, chef-driven, or scratch kitchen concepts
- Proven experience maintaining strong culinary and operational standards
- Solid understanding of food safety, sanitation, and kitchen compliance requirements
- ServSafe certification or ability to obtain
- Culinary degree preferred but not required with equivalent hands-on experience
- Strong communication, organizational, and leadership skills
Must-Haves
- Experience managing extremely high-volume kitchen operations
- Positive attitude and solutions-oriented leadership style
- Ability to lead by example and maintain composure during peak service periods
- Direct ownership of day-to-day back-of-house execution and service success
- Hands-on leadership of line cooks and kitchen teams, including coaching, development, scheduling support, and accountability
- Active involvement in menu execution, plate presentation, consistency, and quality control across all stations
- Strong understanding of food costing, inventory management, pars, purchasing, and vendor relationships
- Ability to step into broader kitchen leadership responsibilities when needed to ensure seamless operations
- Consistent enforcement of cleanliness, organization, food safety, and operational standards
- Highly organized with exceptional attention to detail
- Strong sense of urgency and ability to prioritize effectively in a fast-paced environment
Preferred Background & Skills
- Experience with scratch kitchens and chef-driven menus
- Exposure to seafood, sushi, raw bar, seasonal, or specialty culinary programs is a plus
- Experience in multi-outlet, entertainment-driven, or high-volume hospitality environments
- Strong leadership presence with the ability to develop and mentor future culinary leaders
- Calm, decisive decision-making during high-pressure service situations
- Passion for hospitality, culinary excellence, team development, and continuous improvement
JOB ID: 177344
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Samantha McDermott