Sous Chef

Sous chef needed! We’re looking for a passionate and experienced  Sous Chef  to join our dynamic culinary team. Reporting directly to the Executive Chef, the Sous Chef will support all aspects of kitchen operations — including food production, event execution, sanitation, and staff leadership across our high-volume facility. Key Responsibilities Assist in the day-to-day management of culinary operations, including staff scheduling and food/labor cost monitoring. Maintain exceptional quality standards for all food prepared and served. Lead and mentor the kitchen team to ensure top-tier service and culinary excellence. Ensure full compliance with Health Department standards and food safety regulations. Write, cost, test, and update recipes, production plans, and menu specs as needed. Monitor inventory and enforce labor control measures. Maintain a clean, safe, and well-organized kitchen and work environment. Support a positive and productive culture through clear communication and a commitment to excellence. What We’re Looking For Minimum 3 years’ experience in a high-volume, full-service kitchen. Strong leadership, organizational, and financial skills. Proficient in Microsoft Word, Excel, and PowerPoint. Deep understanding of kitchen operations, equipment, and sanitation. Must be highly organized and adaptable in a fast-paced setting. Able to work extended hours, including nights, weekends, holidays, and stadium events. Ability to lift up to 50 lbs and stand/walk for extended periods. Food Protection Manager Certification (or ability to obtain). Must speak, read, and write in English. What We Offer Competitive salary:  $68,000 – $72,000  (commensurate with experience) Full benefits package: Medical, dental, and vision insurance Life and disability insurance Paid vacation 401(k) plan A collaborative, high-energy work environment with opportunity for growth. Benefits: 401(k) Dental insurance Food provided Health insurance Paid time off Vision insurance

Created: 2025-09-30