Sous Chef – Polished Casual Scratch Kitchen | Newark, DE

We're partnering with an award-winning, polished-casual restaurant group to find an exceptional Sous Chef for one of its high-volume scratch kitchen restaurants. This opportunity is ideal for a hands-on culinary leader who enjoys leading from the front, coaching kitchen teams, and delivering exceptional food quality in a fast-paced scratch kitchen. You'll partner closely with the Executive Chef to oversee daily back-of-house operations while preparing to advance into an Executive Chef role.

The client wants a Sous Chef who also has experience leading FOH teams.

This organization has built a reputation for scratch cooking, wood-fired cuisine, outstanding hospitality, and promoting talented leaders from within. If you're looking for more than your next Sous Chef position—and instead want to build a long-term career with a stable, growing company, we'd welcome the opportunity to speak with you.

• Base salary is based on experience, typically in the range of $55,000 to $65,000
• Uncapped profit-sharing bonus with annual earning potential of approximately $7,000–$12,000+
• Paid every 4 weeks
• Three weeks of paid time off
• Medical, Dental, Vision, Disability, and Life Insurance
• 401(k) with discretionary company match after one year
• Structured 10‑week management training program
• Leadership development and advancement opportunities
• Closed Thanksgiving and Christmas Day
• Early closure on Christmas Eve

• Partner with the Executive Chef to oversee all back‑of‑house operations.
• Lead daily food production and ensure consistent recipe execution.
• Coach, mentor, and develop hourly culinary team members.
• Maintain exceptional food quality, cleanliness, and sanitation standards.
• Assist with scheduling, inventory management, purchasing, and vendor relationships.
• Help manage food cost, labor cost, and kitchen productivity.
• Participate in hiring, onboarding, training, coaching, and retaining high‑performing BOH team members.
• Perform and supervise butchering and portion control while maintaining brand quality standards.
• Lead kitchen operations during the Executive Chef's absence.
• Partner with restaurant leadership to deliver an outstanding guest experience.

• Two or more years of culinary management experience in a high‑volume, full‑service restaurant.
• Scratch kitchen experience required.
• Experience with leading FOH operations as well as BOH
• Hands‑on butchering experience required.
• Experience working within corporate restaurant systems.
• Experience working in restaurants generating approximately $4 million or more in annual sales is preferred.
• Strong understanding of food cost, labor management, inventory, purchasing, and kitchen operations.
• Proven ability to coach, develop, and retain kitchen team members.
• Stable employment history with demonstrated career progression.
• Polished casual, upscale casual, or high‑volume full‑service restaurant experience strongly preferred.

• Clear career path to Executive Chef.
• Work for a company that promotes from within.
• Join an established, financially stable restaurant group.
• Be part of a people‑first culture focused on leadership development.
• Lead alongside a collaborative management team committed to operational excellence and hospitality.