Sous Chef

Sous Chef

This established, high-volume restaurant group is seeking experienced Sous Chefs to join its culinary team. These hands-on leaders will oversee daily BOH operations, lead high-volume service, develop the team, and help maintain a consistent, organized, and high-quality kitchen environment.

Sous Chef Benefits

• $70,000–$80,000 annual base salary
• Full-time salaried position with consistent leadership responsibility
• Opportunities for continued growth within a multi-concept restaurant group
• Collaborative culinary environment with opportunities to contribute ideas
• Opportunity includes significant involvement in menu development and culinary creativity

Sous Chef Qualifications

• Previous Sous Chef or comparable kitchen leadership experience
• High-volume, full-service restaurant experience
• Strong culinary fundamentals with excellent organization and attention to detail
• Experience with ordering, inventory, prep management, scheduling, labor, and food cost
• Previous experience working in chef-driven, scratch kitchens
• Spanish-speaking or bilingual skills are a plus; Mexican or Latin cuisine experience is helpful but not required

Sous Chef Responsibilities

• Lead daily BOH operations, including prep, service, and station execution
• Work hands-on alongside the team while leading high-volume services
• Train, coach, develop, and hold BOH team members accountable
• Manage ordering, inventory, prep levels, food cost, labor, and kitchen organization
• Maintain high standards for food quality, consistency, cleanliness, sanitation, and safety
• Communicate effectively with a diverse kitchen team and remain composed during busy services
• Assist with scheduling, labor management, receiving, product rotation, and waste control
• Identify operational issues and take ownership of solutions
• Contribute creatively to menu development, dish testing, specials, and culinary innovation
• Lead by example and support the Chef and broader management team in maintaining a strong kitchen culture