Overview

The Restaurant Sous Chef is responsible for assisting the Executive Chef in the daily operation of the full-service restaurant kitchen, ensuring the consistent preparation of high-quality food while maintaining exceptional culinary standards. This position provides hands-on leadership by supervising kitchen staff, overseeing food production, maintaining food safety and sanitation standards, and supporting menu execution. The Restaurant Sous Chef plays a key role in delivering an outstanding dining experience through operational excellence, team development, and a commitment to culinary innovation.

This role pays an annual salary of $75,000 - $85,000.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until October 2, 2026.

Responsibilities

• Assist the Executive Chef in managing the day-to-day operations of the restaurant kitchen.
• Supervise all phases of food preparation, cooking, plating, and presentation to ensure consistency and quality.
• Ensure all menu items are prepared according to standardized recipes and presentation standards.
• Oversee kitchen operations during service, ensuring efficient ticket flow and timely execution.
• Monitor food quality, taste, portioning, and presentation before dishes leave the kitchen.
• Assist with menu development, seasonal offerings, daily specials, and recipe testing.
• Supervise, coach, and mentor Line Cooks, Prep Cooks, Pastry team members, Dishwashers, and other culinary staff.
• Assist with recruiting, interviewing, onboarding, and training culinary team members.
• Foster a positive, collaborative, and respectful kitchen culture.
• Conduct daily pre-shift meetings and communicate operational priorities.
• Provide ongoing coaching and performance feedback to support employee development.
• Develop and monitor daily production schedules and prep lists.
• Ensure kitchen stations are properly stocked and organized before each service.
• Monitor labor productivity and staffing levels to meet operational needs.
• Assist with inventory management, ordering, receiving, and product rotation.
• Minimize food waste through proper production planning and portion control.
• Maintain compliance with all food safety, sanitation, HACCP, and health department regulations.
• Ensure proper labeling, dating, storage, and handling of all food products.
• Conduct routine inspections of kitchen equipment and work areas to ensure cleanliness and safety.
• Promote compliance with OSHA standards and company workplace safety policies.
• Assist in managing food cost, labor cost, and kitchen operating expenses.
• Monitor inventory levels and support purchasing decisions.
• Analyze kitchen operations and identify opportunities to improve efficiency while maintaining quality.
• Support budget goals through effective cost control and waste reduction initiatives.
• Partner with front-of-house managers to ensure seamless communication and service execution.
• Support banquet, catering, and special event culinary operations as needed.
• Collaborate with culinary leadership to continuously improve guest satisfaction and operational performance.

Qualifications

• Associate's or Bachelor's degree in Culinary Arts or Hospitality Management preferred, or an equivalent combination of education and experience.
• 3–5 years of progressive culinary experience in a full-service restaurant, private club, hotel, or upscale hospitality environment.
• Previous supervisory or Sous Chef experience preferred.
• Food Protection Manager Certification required or ability to obtain within the designated timeframe.
• Strong knowledge of culinary techniques, food preparation, and kitchen operations.
• Proven leadership and team development skills.
• Ability to manage multiple priorities in a fast-paced kitchen environment.
• Knowledge of food cost control, inventory management, and labor management.
• Excellent communication, organizational, and problem-solving skills.
• Strong understanding of food safety, sanitation, and HACCP principles.
• Passion for hospitality, quality, and continuous improvement.
• Ability to stand and walk for extended periods.
• Ability to lift and carry heavy objects.
• Frequent bending, reaching, lifting, and repetitive hand movements.
• Ability to work around hot cooking equipment and in varying kitchen temperatures.
• Ability to work evenings, weekends, holidays, and extended hours based on business needs.