Job Summary
We are seeking an experienced Sous Chef to support our back-of-house operations. Our restaurant features an upscale dining room, an attached pub, and a seasonal patio.
This role requires a self-driven, proactive, and punctual leader who can manage a high-volume kitchen across multiple dining spaces.
Key Responsibilities
Kitchen Operations & Leadership
- Supervise daily BOH operations to ensure a smooth, efficient line during high-volume shifts.
- Hire, train, and manage kitchen staff, setting clear standards for accountability and punctuality.
- Maintain food safety and sanitation standards, ensuring all prep and line areas meet health codes.
- Identify and resolve kitchen issues quickly to prevent delays in food service.
Culinary Support & Inventory
- Partner with the Executive Chef to create and update menus.
- Ensure consistent food quality and accurate plate presentation on every shift.
- Stay updated on current cooking trends and kitchen best practices.
- Control food costs through proper inventory tracking, portion control, and waste reduction.
Qualifications
- Experience: 2+ years of kitchen management experience in a high-volume, upscale restaurant.
- Attributes: Self-driven, organized, and exceptionally punctual.
- Skills: Strong interpersonal skills with the ability to communicate effectively with both kitchen and front-of-house staff.
- Knowledge: Solid understanding of kitchen financials, inventory management, and food safety regulations.
Schedule & Holiday Closures
- Closed Major Holidays: New Year’s Day, Memorial Day, Independence Day, Labor Day, and Thanksgiving.
- Hours of Operation:
- Monday – Thursday: 11:30 AM – 10:00 PM
- Friday: 11:30 AM – 11:00 PM
- Saturday: 5:00 PM – 11:00 PM
- Sunday: 4:00 PM – 10:00 PM
Benefits
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Experienced based, competitive pay
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Medical, Dental, Vision, Disability and Life insurance benefits
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401(k) + employer match program
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Paid vacation
