Sous Chef

Sous Chef Live Fire / BBQ Program

We’re looking for a hands‑on Sous Chef who understands fire, respects the craft, and takes pride in doing things the right way. This role is about being in the kitchen — working the line, managing the smoke, breaking down proteins, and helping build something that lasts.

• Support and help lead day‑to‑day kitchen operations.
• Work live fire: smokers, grills, wood/coal management, temp control.
• Break down whole proteins (brisket, pork, poultry, etc.).
• Execute and refine BBQ techniques (low & slow, hot & fast).
• Help develop sauces, rubs, and menu items.
• Lead prep and service with consistency and attention to detail.
• Train and support the team while maintaining standards.
• Assist with inventory, pars, and ordering.
• Keep a clean, organized, and efficient kitchen.

• Experience with live fire cooking and BBQ fundamentals.
• Strong skills in butchery and protein handling.
• Understanding of sauces, marinades, and flavor building.
• Ability to handle volume while maintaining quality.
• Organized, reliable, and detail-oriented.
• Basic understanding of food cost, yield and kitchen systems.

• Hardworking with a positive, team‑first attitude.
• Leads by example and communicates clearly.
• Takes pride in the craft and the final product.
• Stays calm and focused during busy service.
• Open to learning, growing, and contributing ideas.
• Wants to be part of building and evolving a strong kitchen.

• Opportunity to help shape and grow the menu.
• Clear path for growth into a larger leadership role.
• A kitchen built on respect, culture, and craft.
• Competitive pay based on experience.

• Full commitment during peak hours, weekends, and holidays.
• Willingness to put in the work as we build and grow.