Sous Chef

JOB SUMMARY: We are seeking an experienced Sous Chef to support the daily leadership of our culinary operations. You will partner with the Executive Chef to lead successful shifts, develop culinary Team Members and uphold our standards for quality, consistency, safety and presentation.

Salary Range: $55,000–$75,000 per year, plus monthly profit shareBenefits: The Good StuffFlexible schedulesUp to 17 days of Paid Time Off 401(k) matchMedical, dental and vision insurance after 60 daysFree access to mental health servicesGrowth and development opportunitiesEXPERIENCE AND QUALIFICATIONS2+ years of kitchen experience in a similar culinary leadership roleHigh-volume, scratch-kitchen experience strongly preferredCulinary arts degree or professional training is a plusExperience leading, training and supervising hourly Team MembersKnowledge of cooking methods, kitchen equipment and culinary best practicesExperience with scheduling, inventory, purchasing and food-cost controlsStrong communication, organization and problem-solving skillsFood Handler certification and any additional required food-safety certificationsAbility to work days, evenings, weekends and holidays as business needs requireMust be able to stand for extended periods and lift up to 50 poundsKEY RESPONSIBILITIESCULINARY EXECUTIONSupport the Executive Chef in leading daily kitchen operationsMaintain a hands-on presence throughout preparation and serviceEnsure recipes, portions and presentation standards are executed consistentlyMonitor food quality, ticket times and kitchen readiness throughout each shiftMaintain the highest level of food quality while actively managing wasteSupport new menu items, seasonal offerings and special culinary experiencesPEOPLE CHAMPIONAssist with hiring, onboarding, training and developing culinary Team MembersAssign responsibilities clearly and coordinate the team to achieve shift goalsProvide consistent coaching, recognition and feedbackIdentify and develop Team Members with leadership potentialFoster strong communication between the culinary and front-of-house teamsBUSINESS AND SHIFT LEADERManage culinary schedules and adjust staffing based on business levelsSupport inventory, ordering, purchasing and receiving through approved vendorsMonitor portioning, waste and product usage to support food-cost goalsMaintain accurate product organization, labeling, storage and rotationIdentify opportunities to improve kitchen efficiency without compromising qualityCommunicate product, equipment and operational needs to the Executive ChefQUALITY AND SAFETY LEADERMaintain a clean, organized and sanitary kitchenEnsure food is received, stored, prepared and served safelyEnforce food-handling, sanitation and workplace safety practicesMonitor kitchen equipment and report maintenance concerns promptlyFollow company policies and all applicable health and safety requirementsIf you are passionate about scratch-made food, developing strong culinary teams and creating hospitality experiences that make a lasting impact, we invite you to apply. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity EmployerEqual Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.