Sous Chef

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.