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Sous Chef -

New Restaurant Opening Reports To:

Executive Chef Position Type:

Full-Time, Exempt Schedule:

Dinner Service Only (Evening and Weekend availability required) Job Overview We are looking for a highly organized, collaborative Sous Chef to join the opening leadership team for an exciting New Restaurant Opening . Our concept is a Mediterranean-influenced American steakhouse blending prime cuts, high-temperature broilers, and vibrant scratch-made Mediterranean flavors. The ideal candidate is a hands-on culinary leader who enjoys coaching a team, staying organized, and delivering polished dinner service in a fast-paced, high-volume environment. Working closely with the Executive Chef, the Sous Chef will support pre-opening preparation, team training, line execution, food safety, and consistent plate quality.

Hiring Timeline:

Interviews are taking place throughout October, with offers expected to be extended by November. Key Responsibilities Kitchen Operations & Systems Management Maintain kitchen systems, prep sheets, order guides, and line checks that keep the team organized and set up for success. Lead high-volume dinner service from the pass, ensuring accurate steak temperatures, polished plates, and strong ticket times. Train, mentor, and support line cooks and prep cooks on station organization, execution, cleanliness, and culinary technique. Culinary Excellence & Concept Execution Execute our premium meat program and Mediterranean-inspired scratch menu with consistency across butchery, broiler work, sauces, and plating. Monitor prep levels and station readiness to ensure service is fully stocked, organized, and quality-focused. Inventory & Administrative Assist with ordering, inventory, waste management, and kitchen labor planning to support food cost and service goals. Uphold food safety, sanitation, and local health department standards with consistency and care. Qualifications & Experience Minimum 2-3 years of experience as a Sous Chef or Lead Line Cook in a high-volume, scratch-cooking kitchen. Background in steakhouse operations, premium protein butchery, and high-temperature broilers . Comfort working within structured kitchen systems, checklists, and recipe standards. Experience supporting a new restaurant opening is strongly preferred. Strong leadership and communication skills, with the ability to stay calm, supportive, and professional under pressure. Valid Manager Food Handler Certificate or equivalent food safety certification required. Why Join Us This is a rare opportunity to help shape a new kitchen from day one. As part of the opening leadership team, you will help build standards, train the team, and create the habits that support a great guest experience. You will work with an elevated steakhouse concept rooted in premium proteins, disciplined execution, teamwork, and bold Mediterranean-inspired flavors. Schedule & Physical Requirements Open availability for evenings, weekends, and holidays is required. Ability to stand and walk for extended periods (8+ hours per shift). Ability to lift and carry up to 50 pounds.