Sous Chef

Sous Chef – Bluebird Distilling (Neo-Neapolitan Kitchen Opening) Bluebird Distilling is launching a new culinary program centered around a Neo-Neapolitan pizza kitchen blending traditional techniques with modern execution, premium ingredients, and a cocktail-driven dining experience. We are seeking a Sous Chef to work directly alongside our Head Chef to help build, lead, and execute this concept from the ground up ahead of our opening in ~2 months. This is a build + lead role inside a growing, design-forward restaurant within an established distillery brand. What We’re Building Neo-Neapolitan pizza program (high hydration doughs, long fermentation) From-scratch breads & dough program Precision electric deck oven cooking (Polin 3-deck system) Focused menu: pizzas, composed entrees, baked sandwiches, small plates, desserts Cocktail-driven environment tied to Bluebird spirits High-end but approachable, all-day to late-night energy The Role The Sous Chef is the second-in-command in the kitchen, responsible for translating the chef’s vision into consistent, high-level execution every day. You will be hands-on in service while also helping lead systems, staff, and standards across the entire kitchen operation. Key Responsibilities Kitchen  Leadership & Execution Lead the kitchen alongside the Head Chef during service Ensure all food leaving the kitchen meets quality, consistency, and timing standards Work across all stations—pizza, prep, expo, and hot line Execute and manage service using a high-performance electric deck oven system Team Management Train, mentor, and supervise line cooks and prep staff Help build a strong, accountable kitchen culture Assist with scheduling and labor management Act as kitchen leader when Head Chef is not present Menu & Product Development Collaborate on menu development (pizza program, apps, entrees, desserts) Assist in testing, refining, and standardizing recipes Maintain plating and presentation standards Operations & Systems Oversee prep systems, pars, and daily production Manage inventory, ordering, and product quality Help control food cost and reduce waste Ensure proper use and maintenance of kitchen equipment Standards & Compliance Maintain cleanliness, organization, and food safety standards Enforce systems and procedures across the kitchen What We’re Looking For 3+ years in a strong kitchen (Sous or high-level line cook ready to step up) Experience with pizza, bread, or fermentation-driven programs strongly preferred Ability to lead a team in a high-volume, fast-paced environment Strong organizational and communication skills Ownership mindset—someone who takes responsibility and drives results What Makes This Role Different Ground-floor opportunity in a new restaurant concept Work with top-tier, modern kitchen equipment Help build systems, menu, and culture from scratch Part of a growing brand (Bluebird + Char & Stave ecosystem) Clear growth path as we expand Compensation Competitive salary based on experience Growth opportunity tied to concept expansion Performance-based upside potential More detail about Bluebird Distilling part of Char and Stave & Blue Bird Distilling, please visit

Created: 2026-05-08