This is a kitchen leadership opportunity at a high-volume, waterfront dining destination on the South Coast, offering the chance to help drive culinary excellence, team development, and operational execution in a fast-paced, chef-driven environment.
Benefits and Compensation:
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Competitive base salary with performance-based bonus potential
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Comprehensive medical, dental, and vision insurance
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Paid time off and paid holidays
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Stable, year-round operation with strong sales volume
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Clear path for long-term career advancement within a growing restaurant group
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Supportive culinary leadership and ownership team
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Opportunity to work in a scenic waterfront location
Requirements & Qualifications:
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Minimum of 2+ years as a Sous Chef in a high-volume ($5M+ annual sales) upscale casual or fine dining restaurant
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Proven experience in scratch kitchens with strong culinary standards
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Solid understanding of food safety, sanitation, and kitchen compliance standards
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ServSafe certification or ability to obtain
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Culinary degree preferred but not required with equivalent hands-on experience
Must Haves:
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Direct ownership of day-to-day back-of-house execution during high-volume service periods
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Hands-on leadership of line cooks and kitchen leadership, including coaching, scheduling support, and performance accountability
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Active role in menu execution, plate consistency, and quality control across all stations
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Responsibility for food costing, inventory management, pars, and vendor ordering
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Ability to step in as acting Head Chef when needed to ensure smooth kitchen operations
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Consistent enforcement of cleanliness, organization, and food safety standards
Preferred Background & Skills:
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Experience with seasonal, coastal, or seafood-driven menus
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Exposure to sushi or raw bar programs is a plus
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Background in waterfront, destination, or seasonal-volume restaurants
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Strong communication and organizational skills in fast-paced kitchens
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Calm, decisive leadership style during peak service and high-pressure situations
