Sous Chef (Hourly)
Butcher's House Brasserie is a modern French brasserie built on exceptional ingredients, disciplined execution, and uncompromising standards. We are looking for a highly organized, hands-on Sous Chef who takes pride in running a clean, efficient kitchen and leading a team by example.
Working directly with the Owner and Chef de Cuisine, you will oversee the day-to-day kitchen operations, ensuring every station is prepared, every team member is organized, and every service is executed to the highest standards.
Primary ResponsibilitiesKitchen Operations & Organization
- Manage the daily operations of the kitchen before, during, and after service.
- Create and oversee daily prep lists to ensure each station is fully prepared for service.
- Coordinate station setup and production to maximize efficiency and consistency.
- Monitor product levels throughout the day and communicate production needs proactively.
- Assist with inventory counts, ordering, receiving, and proper product storage.
- Maintain proper product rotation (FIFO), labeling, dating, and organization of all walk-ins, reach-ins, dry storage, and freezer areas.
- Identify shortages before they become problems and ensure the kitchen is always stocked and service-ready.
- Continuously improve kitchen systems, organization, and workflow.
Cleanliness & Standards
- Maintain an exceptionally clean, organized, and sanitary kitchen at all times.
- Hold the entire kitchen team (including yourself) accountable for cleanliness, station maintenance, and closing procedures.
- Ensure all equipment, prep areas, storage areas, coolers, shelves, and workstations are maintained to the highest standard—not just during inspections, but every day.
- Enforce food safety, sanitation, and health department regulations without exception.
- Conduct regular inspections of stations to ensure cleanliness and organization throughout each shift.
- Foster a culture where cleanliness, organization, and attention to detail are non-negotiable.
Food Quality
- Ensure every plate leaving the kitchen meets Butcher's House quality, consistency, and presentation standards.
- Verify recipes, portioning, cooking techniques, and plating specifications are followed.
- Inspect incoming products for quality and freshness.
- Work closely with the Chef de Cuisine to maintain and improve menu execution.
Leadership
- Supervise and support the kitchen team throughout service.
- Assist in hiring, interviewing, onboarding, and training new team members.
- Coach, mentor, and develop cooks while maintaining accountability and high expectations.
- Lead by example through professionalism, urgency, teamwork, and respect.
- Promote strong communication between the kitchen and front-of-house teams.
Qualifications
- Minimum 3 years of experience in a full-service restaurant kitchen.
- Previous leadership experience as a Sous Chef or Lead Line Cook preferred.
- Strong experience on Grill, Sauté, Sauce, and Garde Manger stations.
- Outstanding organizational and time-management skills.
- Meticulous attention to cleanliness and kitchen organization.
- Strong inventory awareness and understanding of prep management.
- Ability to multitask, prioritize, and perform under pressure.
- Excellent leadership and communication skills.
- Professional appearance, positive attitude, and strong work ethic.
- Passion for teaching, continuous improvement, and maintaining the highest standards.
What We're Looking For
The ideal candidate is someone who naturally notices when something is out of place, believes that a clean and organized kitchen produces better food, and enjoys building systems that help the entire team succeed. We are looking for a leader who is proactive, detail-oriented, and committed to creating a kitchen that operates efficiently every single day.
Job Type: Full-time
Pay: $28.00 - $30.00 per hour
Benefits:
Work Location: In person
