Sous Chef | Scratch Italian, Pizza & Service

Job Description

Role Overview

An established, family-owned Italian restaurant operating for nearly 50 years in Historic District, Smithfield, VA 23430 is seeking an experienced, hands-on Sous Chef to lead Back-of-House operations. Generating $1.6M to $1.7M in annual revenue, the concept features authentic scratch Italian cuisine, pasta, vino, and pizza across a multi-channel operational model: full-service dining, high-volume drive-thru (accounting for 48% of sales), and catering, alongside integration with third-party delivery platforms.

Working in tandem with ownership and the General Manager, the Sous Chef directs daily kitchen execution, maintains ticket consistency across all channels, manages kitchen inventory and food costs, and leads a team of 4 to 6 line cooks per shift.

Key Responsibilities

• Line Execution & Team Leadership: Direct daily kitchen production and work directly on the line alongside 4 to 6 cooks per shift; oversee food prep, station readiness, plate execution, and adherence to established heritage recipes.
• Multi-Channel Pace Management: Orchestrate high-volume ticket flow to maintain speed and presentation standards simultaneously across dine-in, drive-thru, catering, and third-party delivery platforms (Door Dash, Grubhub).
• Inventory & Facility Upkeep: Supervise product receiving, storage, and inventory rotation (FIFO); conduct routine inspections of prep stations, line equipment, and dishwashing areas to uphold sanitation and equipment standards.
• Cost Controls & Menu Development: Assist in managing food cost, labor budgets, and kitchen P&L targets; engineer seasonal blackboard specials, establish ingredient costing, and write standardized prep recipes.
• Staff Mentorship & Operational Calm: Train, cross-train, and delegate duties to line cooks, maintaining clear professional communication and composure under peak service pressure.

Required Experience & Qualifications

• Minimum 3 years of kitchen management experience as an Executive Chef, Head Chef, or Sous Chef within an upscale casual, fine dining, or high-volume scratch kitchen.
• Minimum 6 years of total culinary experience, demonstrating deep technical knowledge of Italian cuisine, scratch cooking, pasta, and pizza preparation.
• Proven background managing food cost, labor budgets, inventory control, and kitchen P&L reports.
• Demonstrated competency in recipe writing, menu item costing, and inventory administration using MS Word and MS Excel.
• Track record of recruiting, interviewing, and training kitchen staff while maintaining high standards of accountability.

Mandatory Non-Negotiables

• Active Serv Safe Food Safety Manager certification (or verified state-approved equivalent).
• Total availability to work a schedule of 35 to 40+ hours per week, including mandatory shifts every Friday, Saturday, and Sunday (the restaurant is closed Mondays).
• Physical capacity to work standing for extended periods, reach, bend, stoop, frequently lift up to 35 pounds, and occasionally lift/move up to 50 pounds.
• Direct hands-on kitchen leadership style with a sense of urgency, crisis management capability, and willingness to work all kitchen stations as needed.

Compensation & Benefits

• Base Pay: $52,000 – $65,000 annual base salary (or $22.00 – $25.00+ per hour, commensurate with experience)
• Tip Share: Direct participation in the drive-thru tip pool
• Bonuses: $500 – $1,000 guaranteed holiday bonus plus an End-of-Year (EOY) performance bonus
• Health Benefits: Comprehensive health insurance package
• Paid Leave: Paid Time Off (PTO) package
• Operating Schedule: 35–40+ hours per week with guaranteed closure every Monday

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