Sous Chef
Reports to: Executive Chef
The Sous Chef is the Executive Chefs right hand on the line — responsible for day-to-day kitchen execution, staff supervision during service, and maintaining consistency and quality across every dish that leaves the kitchen.
Key Responsibilities
- Supervise line cooks during service to ensure consistency, timing, and presentation standards
- Support the Executive Chef in recipe development, testing, and menu execution
- Train and coach line and prep cooks on techniques, standards, and station setup
- Manage station assignments and staffing coverage for each shift
- Ensure proper food handling, storage, and rotation (FIFO) throughout the kitchen
- Assist with inventory counts, ordering, and receiving in the Executive Chef's absence
- Enforce cleanliness, sanitation, and safety standards throughout service and close
- Step into any station as needed to support the team during peak volume
Qualifications
- 2+ years as a Sous Chef or senior line cook in a full-service, scratch-cooking kitchen
- Strong knife skills and working knowledge of classical and modern cooking techniques
- Ability to lead and motivate a team under pressure
- ServSafe or equivalent food safety certification (or ability to obtain)
- Experience with seafood-forward or coastal cuisine a plus
Physical Requirements
- Ability to stand and walk for extended periods (up to 10-hour shifts)
- Ability to lift up to 50 lbs
- Comfortable working in a hot, fast-paced kitchen environment
- Flexible schedule including nights, weekends, and holidays
Pay: $21.00 - $26.00 per hour
Work Location: In person
