We are hiring a Sous Chef for a high-volume, upscale steakhouse with a strong reputation for quality, consistency, and service. This is a hands-on leadership role in a structured, performance-driven kitchen where attention to detail and execution matter.
Responsiblities:
-
Lead and execute service across sauté, grill, garde manger, and expo stations
-
Maintain plating standards, ticket times, and overall food quality during high-volume service
-
Supervise, train, and develop line cooks and prep staff
-
Support inventory, ordering, and vendor coordination
-
Manage food cost, portion control, and waste reduction
-
Ensure compliance with sanitation and food safety standards
-
Assist with scheduling and labor management
-
Support menu execution and recipe adherence
-
Step into kitchen leadership when needed
Qualifications:
-
2+ years of Sous Chef or strong kitchen leadership experience with loyalty proven by 2 year plus tenures with each previous employer
-
Background in upscale casual or fine dining, high-volume environments
-
Experience in scratch kitchens with strong attention to detail
-
Hands-on leadership style, not a “clipboard” manager
-
Strong work ethic, accountability, and pride in performance
-
Understanding of food cost, labor, inventory, and kitchen systems
Compensation & Benefits
-
Base salary: $65,000–$75,000
-
Bonus opportunity
-
Health, dental, and vision insurance
-
Paid time off
-
Growth and advancement opportunities within a multi-unit restaurant group
