Sous Chef

Our growing restaurant group is seeking an experienced Sous Chef to help lead our culinary team. We are actively opening new concepts and are looking for talented, motivated self-starters who thrive in scratch kitchens and want to grow with a dynamic, chef-driven organization. This role is ideal for a hands-on leader who values mentorship, quality, and hospitality.

Sous Chef Manager Benefits

• 100% employer-sponsored health insurance
• Cell phone allowance
• Paid Time Off
• On-site Free Parking
• Growth opportunities within a rapidly expanding restaurant group
• Access to new concept openings, menu development, and leadership advancement

Sous Chef Requirements and Responsibilities

Leadership & Team Development

• Prior leadership experience in an independent or chef-driven concept
• Ability to lead, train, and motivate kitchen staff through example and accountability
• Mentor cooks at all levels, developing technical skills, consistency, and professionalism
• Foster a positive, respectful, and high-performance kitchen culture

Culinary Execution & Operations

• Oversee daily kitchen operations in collaboration with the Executive Chef
• Execute and supervise all food prepared from scratch, ensuring consistency, flavor, and presentation
• Maintain high standards during service through line checks, tastings, and real-time coaching
• Step into full kitchen leadership in the absence of the Executive Chef

Guest Experience & Collaboration

• Maintain a guest-forward mentality, understanding how kitchen execution impacts the overall dining experience
• Communicate effectively with front-of-house leadership to ensure seamless service
• Address service challenges calmly and professionally to protect guest satisfaction

Organization, Safety & Standards

• Ensure compliance with all food safety, sanitation, and health department regulations
• Maintain an organized, clean, and efficient kitchen environment
• Monitor prep, production, inventory, and waste to support cost control and efficiency

Administrative & Professional Requirements

• Strong ability to collaborate with ownership, chefs, and management teams
• Comfortable working in a fast-paced, evolving environment with new concept development
• ServSafe certification required (or ability to obtain within a specified timeframe)