Sous Chef

We are hiring a Sous Chef for a high-volume, upscale steakhouse with a strong reputation for quality, consistency, and service. This is a hands-on leadership role in a structured, performance-driven kitchen where attention to detail and execution matter.

Responsiblities:

• Lead and execute service across sauté, grill, garde manger, and expo stations
• Maintain plating standards, ticket times, and overall food quality during high-volume service
• Supervise, train, and develop line cooks and prep staff
• Support inventory, ordering, and vendor coordination
• Manage food cost, portion control, and waste reduction
• Ensure compliance with sanitation and food safety standards
• Assist with scheduling and labor management
• Support menu execution and recipe adherence
• Step into kitchen leadership when needed

Qualifications:

• 2+ years of Sous Chef or strong kitchen leadership experience with loyalty proven by 2 year plus tenures with each previous employer
• Background in upscale casual or fine dining, high-volume environments
• Experience in scratch kitchens with strong attention to detail
• Hands-on leadership style, not a “clipboard” manager
• Strong work ethic, accountability, and pride in performance
• Understanding of food cost, labor, inventory, and kitchen systems

Compensation & Benefits

• Base salary: $65,000–$75,000
• Bonus opportunity
• Health, dental, and vision insurance
• Paid time off
• Growth and advancement opportunities within a multi-unit restaurant group