Sous Chef Job Type: Full-time
Location: La Vigneta Winery & Restaurant Sarver
Job Summary:
We are seeking a regimented, experienced Sous Chef who is confident leading a kitchen team and maintaining high standards during all shifts. This role requires someone who is not afraid to give clear direction, enforce expectations, and hold team members accountable while maintaining a professional and respectful kitchen environment.
The ideal candidate thrives in structured operations, values consistency, and understands that strong execution comes from clear leadership and discipline.
Key Responsibilities
- Support the Head Chef in daily kitchen operations and service execution
- Lead the kitchen team during prep and service with clear direction and control
- Set and enforce high standards for food quality, plating, and consistency
- Provide direct instruction to kitchen staff and ensure expectations are understood
- Hold team members accountable for performance, timing, cleanliness, and procedures
- Train and reinforce proper cooking techniques, station standards, and workflow
- Oversee prep lists, station setup, and organization before and during service
- Maintain strict food safety, sanitation, and cleanliness standards
- Assist with inventory, ordering, and cost control as needed
- Step in quickly to correct issues and keep service running smoothly
Leadership Expectations
- Strong, confident leadership style with the ability to direct a team clearly
- Willingness to enforce rules, standards, and expectations consistently
- Ability to remain calm and decisive in high-pressure situations
- Commitment to structure, discipline, and operational consistency
- Ability to lead by example while maintaining respect and professionalism
- Focus on accountability, not excuses
Qualifications
- 4+ years of kitchen experience (Sous Chef or strong Lead Cook experience preferred)
- Proven ability to lead, train, and manage kitchen staff
- Strong understanding of kitchen systems, service flow, and station management
- Excellent knowledge of food safety and sanitation standards
- Experience working in high-volume or fast-paced environments preferred
- Strong communication and organizational skills
- Ability to work nights, weekends, and holidays as required
What We Offer
- Competitive pay based on experience
- Opportunity to grow within a structured, leadership-driven kitchen
- Supportive ownership/management team
- Staff meals and employee benefits (if applicable)
Pay: $53,504.12 - $64,435.07 per year
Benefits:
- 401(k) matching
- Paid time off
Work Location: In person
