Role OverviewAs a Sous Chef, you will lead culinary operations, drive creativity, and ensure excellence in a high-volume kitchen. The ideal candidate is a strong leader with proven experience in back-of-house management, passionate about quality, and committed to creating memorable dining experiences.
What You Will Do
Lead culinary innovation using fresh, local ingredients and refined techniques, manage financials, including labor, cost of goods, and P&L oversight, and mentor and coach culinary team members to uphold high standards.
Why It Might Be a Fit
The ideal candidate is a strong leader with proven experience in back-of-house management, passionate about quality, and committed to creating memorable dining experiences.
Requirements
- 1–2+ years of back-of-house operations management, including at least 1 year as a Sous Chef
- Proven success in a fast-paced, high-volume environment
- Experience managing a full-service restaurant and mentoring team members
- Strong understanding of P&L, budgets, inventory, and labor management
- Familiarity with POS systems and OpenTable
- Ability to create memorable dining experiences and WOW moments
- Skilled in coaching, scheduling, and driving continuous improvement
- High school diploma or GED required
- Must be authorized to work in the USA with proper documentation
- Minimum age: 18; ability to obtain necessary licenses or permits
- Ability to stand for extended periods and work in a fast-paced environment
- Flexible schedule including nights, weekends, and holidays
- Excellent communication skills and strong math/cash-handling accuracy
Benefits
- Competitive Wages plus bonus structure for management
- Comprehensive Training Program and ongoing career development
- Performance-Based Career Growth
- Employee Dining Discounts
- Health Insurance
- Dental Insurance
- Vision Insurance
- Life Insurance
- Short-term disability
- Flexible Spending Account
- Paid Time Off
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