A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
From $75,000 / year (depending on experience) + performance bonus Who We Are Toast & Tonique is a "Day-to-Night" culinary destination in Newark. By day, we're a third-wave coffee bar; by night, we evolve into a vibrant gastropub serving craft cocktails and bold, cross-cultural small plates. We are not a traditional Indian, Korean, or Mexican restaurant — we're a California Fusion House, where Butter Chicken belongs on a burger, Kimchi belongs in queso, and Birria belongs in a taco. Our menu spans Korean, Mexican, Indian, Italian, and Asian fusion, and our kitchen runs on efficiency, bold flavor, and teamwork. The Role We're looking for a Sous Chef to be the Head Chef's right hand on the line — the person who runs a shift when the Head Chef isn't standing over it. You'll lead a crew of line cooks through either our morning prep-and-café block or our evening service rush — we'll match the shift to your strength — holding the line to our plating guides, ticket times, and food-safety standards. This is a hands-on leadership role: you're expected to be on the line, not behind a desk. On your shift, you own the pass. Key Responsibilities Shift Leadership Run the kitchen on your assigned shift — either AM (prep + café/brunch service) or PM (dinner service through close) — as the senior culinary authority on the floor. Lead, direct, and hold accountable a team of line cooks: set the pace, call the expo, and keep tickets moving during the rush. Jump on any station when the line gets slammed or a cook is down. The "Smart Kitchen" — Prep & Execution Batch-prepare our core "Mother Sauces" (Makhani, Vindaloo, Gochujang glaze) and marinate proteins (short rib, pork belly, tandoori chicken) so the hard work is done before doors open. Execute and enforce our assembly-line system so line cooks turn out complex fusion dishes — Seoul Burgers, Bulgogi Nachos, Tandoori Tacos, Kimchi Carbonara — with speed and consistency. Quality & Consistency Run daily tasting and line checks; every batch and every plate meets the Head Chef's spec before it leaves the pass. Uphold plating guides, portioning, and ticket-time standards, shift after shift. Systems, Cost & Safety Support the Head Chef on inventory counts, ordering, prep lists, and waste / food-cost discipline. Maintain back-of-house sanitation and health-and-safety compliance (Alameda County standards); keep stations clean, organized, and rotating (FIFO). Help train and develop line cooks — shadow → assisted → independent. Requirements Required 3-5 years in a high-volume professional kitchen, with at least 1-2 years in a lead capacity (Sous Chef, Lead Line Cook, or Kitchen Supervisor). A generalist palate — comfortable cooking Korean, Mexican, Indian, and Italian in the same shift. You're a great line leader, not a single-cuisine specialist. Proven ability to run a line during a rush and hold a crew accountable to plating guides and ticket times. Solid grasp of prep systems, food-cost / waste discipline, and BOH sanitation (ServSafe / Alameda County standards). Comfortable with kitchen display systems (KDS) and modern kitchen tech (we run on Square). California Food Handler Card (or ability to obtain within 30 days). Availability to lead either the AM-prep or PM-service shift, including evenings, weekends, and holidays. Preferred ServSafe Manager certification. Experience with fusion / cross-cultural menus or a scratch "mother-sauce" prep system. Bilingual (any language). How to Apply Apply directly through Indeed with your resume — or email us at careers@toastandtonique.com with the subject line "Sous Chef Application." Tell us about your favorite fusion dish you've ever cooked (or eaten!). Toast & Tonique (Wok & Curry LLC) is an equal-opportunity employer. All applicants must be authorized to work in the United States.
