Sous Chef – High-Volume, Upscale Casual Kitchen
We are seeking a hands-on, people-first Sous Chef to support back-of-house leadership in a fast-paced, upscale casual environment. This role is ideal for a culinary professional who thrives on coaching teams, driving operational excellence, and contributing to both creativity and profitability.
What You’ll Do
Kitchen Leadership & Team Development
- Directly supervise BOH hourly staff while fostering a culture of learning, accountability, and creativity
- Lead onboarding and ongoing training to ensure consistency, professionalism, and culinary execution
- Serve as a role model through strong work ethic, punctuality, and high standards
Operations & Financial Performance
- Support labor planning, scheduling, and staffing to align with budgeted production levels
- Understand P&L statements and actively contribute to profitability improvements
- Monitor labor, food, beverage, and controllable costs; identify variances and implement corrective action plans
Culinary Execution & Quality
- Demonstrate advanced culinary skills while training and mentoring the kitchen team
- Collaborate with the Executive Chef on recipe development and menu planning
- Ensure smooth shift execution, consistent ticket times, and flawless plate presentation through strong expediting
Standards, Safety & Systems
- Uphold strict food quality, handling, sanitation, and safety standards
- Manage waste tracking, storage practices, and product rotation to minimize loss
- Establish and follow SOPs, oversee opening/closing procedures, and ensure BOH security
Cross-Functional Communication
- Maintain professional, proactive communication with front-of-house leadership
- Support restaurant objectives, strategies, and departmental goals with disciplined time management
What We’re Looking For
- 3+ years of experience in high-volume, upscale casual kitchens
- Strong leadership presence with the ability to coach and develop teams
- Solid understanding of kitchen financials and operational controls
- Organized, self-directed, and accountable with excellent communication skills
- Creative, innovative, and passionate about hospitality and service
Physical & Work Environment Requirements
- Ability to stand and remain mobile for up to 8 hours per shift
- Capability to lift up to 15 lbs regularly and up to 50 lbs occasionally
- Comfort with frequent use of kitchen equipment, POS, and computer systems
- Manual dexterity and physical stamina required for a professional kitchen environment
