A notable, high-volume gastropub seeks an experienced and reliable Sous Chef to help lead day-to-day kitchen operations. The Sous Chef is a working leader who sets the pace and standard on the line while supporting the Executive Chef in delivering a consistent, high-quality dining experience.
Responsibilities:
- Maintain and uphold Department of Health regulations for food storage and preparation
- Manage and possess working knowledge of food cost controls
- Work the line and prep stations as needed
- Manage labor on a shift-to-shift basis
- Lead by example and teach best practices to kitchen staff
- Uphold systems, operations, and company policies
Requirements:
- 2+ years of experience as a Sous Chef or kitchen leadership role in a high-volume, full-service restaurant ($8-10M in revenue)
- Passion for food and genuine hospitality
- Ability to work on your feet for 8-10 hour shifts across a 5-day work week
- Open availability, including nights — this is a salaried position
- Willingness to learn, communicate openly, and contribute as a team player
- Demonstrated professionalism, reliability, and accountability
- Ability to execute dishes directly from recipes and present food to brand standards
- Committed to delivering an exceptional guest experience
Benefits:
- Competitive salary ($75-80K)
- Health insurance (60% employer-paid — single, married, or family)
- Vision and dental (elected)
- PTO and sick days
- 401K
We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity, or Veteran status.