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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.