This is a kitchen leadership opportunity at a high-volume, waterfront dining destination on the South Coast, offering the chance to help drive culinary excellence, team development, and operational execution in a fast-paced, chef-driven environment.
Benefits and Compensation:
- Competitive base salary with performance-based bonus potential
- Comprehensive medical, dental, and vision insurance
- Paid time off and paid holidays
- Stable, year-round operation with strong sales volume
- Clear path for long-term career advancement within a growing restaurant group
- Supportive culinary leadership and ownership team
- Opportunity to work in a scenic waterfront location
Requirements & Qualifications:
- Minimum of 2+ years as a Sous Chef in a high-volume ($5M+ annual sales) upscale casual or fine dining restaurant
- Proven experience in scratch kitchens with strong culinary standards
- Solid understanding of food safety, sanitation, and kitchen compliance standards
- ServSafe certification or ability to obtain
- Culinary degree preferred but not required with equivalent hands-on experience
Must Haves:
- Direct ownership of day-to-day back-of-house execution during high-volume service periods
- Hands-on leadership of line cooks and kitchen leadership, including coaching, scheduling support, and performance accountability
- Active role in menu execution, plate consistency, and quality control across all stations
- Responsibility for food costing, inventory management, pars, and vendor ordering
- Ability to step in as acting Head Chef when needed to ensure smooth kitchen operations
- Consistent enforcement of cleanliness, organization, and food safety standards
Preferred Background & Skills:
- Experience with seasonal, coastal, or seafood-driven menus
- Exposure to sushi or raw bar programs is a plus
- Background in waterfront, destination, or seasonal-volume restaurants
- Strong communication and organizational skills in fast-paced kitchens
- Calm, decisive leadership style during peak service and high-pressure situations