Culinary Sous Chef

Sous ChefJoin a respected restaurant group known for its polished casual dining and dedication to genuine hospitality. This Sous Chef role offers the chance to work with high-quality, hand-cut steaks and fresh seafood, all prepared over wood-fired grills that deliver unforgettable flavor. With a supportive, people-first culture and clear career advancement opportunities, you'll have the ability to make an impact and advance your career in a growing company.Sous Chef Benefits & CompensationCompetitive base salary ($55K-$65K) plus uncapped profit-based bonusesParticipation in a robust profit sharing planComprehensive medical, dental, vision, disability, and life insurance3 weeks of paid time off annually (increases to 4 weeks after 5 years)401(k) with employer match eligibility after 1 yearStructured training program with ongoing professional developmentOpportunities for growth with new restaurant openingsHoliday closures (closed on Christmas and Thanksgiving, early closure on Christmas Eve)Supportive team environment that values internal promotionSous Chef Requirements & QualificationsMinimum 2 years of full-service, high-volume restaurant management experience (corporate systems preferred)Proven butchering skills (steaks and seafood)Experience in scratch kitchen operationsStrong communication and team leadership abilitiesAbility to manage scheduling, ordering, inventory, and trainingDemonstrated ability to handle the pressures of a busy kitchen environmentStable job history with limited job changes over the past 5 yearsSous Chef Preferred Background & Skills3-5 years experience as a Sous Chef in upscale, casual full-service diningExperience with Aloha POS, Micros, or scheduling software like Hot SchedulesFamiliarity with standard recipes and adherence to company systemsPeople-first mentality focused on growth and retentionPositive, hands-on approach to kitchen leadershipSous Chef Day-to-Day ResponsibilitiesSupport the Executive Chef in all aspects of kitchen operations and staff managementLead, train, and coach back-of-house team members to uphold high food and safety standardsSupervise and participate in hand-cutting steaks and seafood to company specificationsManage ordering, inventory, and scheduling to optimize operationsConduct bi-weekly inventory counts alongside the teamInterview, hire, and develop kitchen staff to meet operational and staffing goalsFoster a positive and organized work environment, emphasizing quality food and a clean kitchenIf you're eager to take the next step in your culinary leadership career with a group committed to growth and quality, we'd love to hear from you.

Created: 2026-03-10