Sous Chef

Description

The Golden Hog is seeking an experienced, hands-on Sous Chef to help lead daily kitchen operations, including buffet, food production, and grill service. This position combines culinary expertise with kitchen supervision, staff training, food preparation, quality control, inventory management, and waste reduction. The Sous Chef will work alongside the kitchen team to maintain consistent recipes, food quality, presentation, food safety standards, and efficient service while supporting operational improvements.

The ideal candidate is a motivated culinary professional with strong leadership skills, experience in high-volume kitchens, and the ability to supervise, develop, and support kitchen employees. We are looking for someone who takes ownership, leads by example, and demonstrates potential for broader culinary leadership responsibilities as the company grows.
Full-time availability for rotating shifts between 7:00 a.m. and 9:00 p.m., including weekends, holidays, and peak periods, is required.

• Weekly pay.
• Free daily meal during your shift.
• Health, dental, and vision insurance.
• 401(k) retirement plan with company match.
• Toll reimbursement for eligible employees.
• Employee discount.
• Growth opportunities.
• And more.

• Minimum 2 years of experience in a high-volume professional kitchen, including at least 1 year as a Sous Chef, Kitchen Supervisor, Kitchen Lead, or similar role.
• Strong hands-on experience in cooking, food preparation, buffet, production, and grill operations.
• Proven ability to supervise, train, and coordinate kitchen employees during daily operations.
• Knowledge of recipe execution, portion control, food quality, and presentation standards.
• Experience with inventory management, product rotation, cost control, and waste reduction.
• Strong understanding of food safety, sanitation, storage, and temperature control requirements.
• Food safety certification required.
• Ability to lead kitchen operations, solve problems, and maintain efficiency during high-volume service.
• Bilingual English/Spanish preferred, but not required.
• Full-time availability for rotating shifts between 7:00 a.m. and 9:00 p.m., including weekends and holidays.

• Hands-on culinary leadership and kitchen supervision.
• Food preparation, cooking, and quality control.
• Kitchen operations and workflow coordination.
• Inventory management and cost control.
• Food safety, sanitation, and organization.
• Problem-solving and decision-making.
• Team training, coaching, and development.
• Accountability, initiative, and adaptability.

The Company identifies as an Equal Opportunity Employer. All applicants are considered for all positions with no regard to color, race, national origin, religion, non-job-related disability, Vietnam era, disabled veteran status, sexual orientation, age or sex, or marital status.