Great Food. Strong Team. Consistent Schedule.

Summary/Objective:

We're looking for an experienced and motivated Sous Chef to join our kitchen leadership team. This is an opportunity for a talented culinary professional to take a leadership role in a well-run kitchen while enjoying something that can be hard to find in the restaurant industry: a consistent five-day schedule and early evenings. The ideal candidate is a hands-on culinary leader who takes pride in great food, knows how to build a strong team, and understands that a successful kitchen depends on quality, consistency, organization, and teamwork. If you enjoy leading people, creating great food, and being part of a professional kitchen environment—without sacrificing your evenings every night— we want to hear from you.

ESSENTIAL FUNCTIONS

Culinary Leadership & Food Quality Ensure all food is prepared according to established recipes, quality standards, and presentation guidelines. Maintain consistency in food quality, taste, portion sizes, and presentation. Assist with the development and implementation of menu items in alignment with the restaurant's concept and customer expectations. Maintain and enforce recipes, plating standards, preparation procedures, and quality-control practices. Monitor food preparation and cooking processes to ensure products are properly prepared and served. Assist with developing and implementing improvements to kitchen procedures and food preparation methods. Kitchen Operations Oversee daily kitchen operations, including food preparation, cooking, and service execution. Ensure timely, efficient, and organized service during all meal periods. Coordinate kitchen activities to maintain appropriate workflow and service standards. Maintain a clean, organized, and safe kitchen environment. Ensure kitchen equipment is properly operated, maintained, and reported for repair when necessary. Assist with opening and closing procedures and ensure all kitchen duties are completed properly. Monitor kitchen operations during service and address operational issues promptly. Staff Leadership & Development Hire, train, supervise, and evaluate kitchen staff in accordance with Company standards and procedures. Schedule and coordinate kitchen staff to meet business needs while effectively managing labor costs. Provide ongoing coaching, feedback, direction, and performance management to kitchen team members. Establish clear expectations for performance, attendance, conduct, food quality, and sanitation. Foster a positive, professional, respectful, and team-oriented work environment. Lead by example and maintain professional standards of conduct and communication. Assist in resolving employee concerns and maintaining effective communication among kitchen staff and Management. Food Safety & Compliance Ensure compliance with applicable local, state, and federal health and safety requirements. Enforce proper food handling, storage, temperature control, sanitation, and personal hygiene standards. Maintain required food safety practices and documentation. Conduct routine inspections of food preparation areas, storage areas, and equipment. Identify and immediately address food safety, sanitation, or workplace safety deficiencies. Ensure kitchen staff receive appropriate training regarding food safety and sanitation procedures. Inventory & Cost Control Monitor inventory levels and assist with ordering food, supplies, and other kitchen-related products. Maintain appropriate inventory levels based on business needs and projected sales. Monitor food usage, portion control, and waste to help control food costs. Identify opportunities to reduce waste and improve operational efficiency without compromising food quality. Assist with receiving, inspecting, storing, and properly rotating food products. Work with Management and vendors to maintain appropriate product quality, pricing, and availability. Assist with monitoring and managing the kitchen budget and operating expenses.

Position Requirements:

Proven experience as a Sous Chef, Head Chef, Executive Chef, or in a similar kitchen leadership role. Strong knowledge of culinary techniques, food preparation, food safety, and kitchen operations. Demonstrated leadership and team-management skills. Ability to work effectively in a fast-paced, high-pressure kitchen environment. Strong organizational and time-management skills. Excellent verbal and written communication skills. Strong critical-thinking, problem-solving, and decision-making abilities. Ability to effectively prioritize and delegate tasks. Professional demeanor and ability to maintain composure during busy service periods. Culinary degree or equivalent professional experience preferred. Ability to work a flexible schedule, including weekends and holidays as required by business needs. SKILLS a

ND ABILITIES

Leadership and accountability Attention to detail Problem-solving and decision-making Effective communication and teamwork Time management and organization Ability to prioritize and delegate Ability to maintain quality and consistency under pressure Ability to train, coach, and develop employees Ability to identify operational issues and implement effective solutions

BENEFITS

Full Medical Insurance Dental Insurance Vision Insurance 401(k)

Retirement Plan Generous Vacation Time Physical Demands:

Ability to stand and walk for extended periods of time. Ability to lift and carry up to 50 pounds. Ability to frequently bend, stoop, reach, push, and pull as required in a commercial kitchen. Ability to work in a hot, fast-paced kitchen environment. Ability to safely perform the physical requirements of the position with or without reasonable accommodation.

EEOC & CIVIL

Rights Department Statement :

We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age, sex, gender, sexual orientation, gender identity, gender expression, marital status, genetic information, disability status, protected military or veteran status or any other characteristic protected by law. This position offers an early-evening schedule and a consistent five-day workweek, subject to business needs.