Sous Chef

Restaurant Olivia is a hospitality-driven restaurant committed to exceptional food, thoughtful service, sustainability and community-minded events. We are seeking a qualified Sous Chef who thrives in a fast paced environment, has a genuine desire for continuous improvement, and enjoys the challenge of advocating for positive and sustainable change for our food systems, coworkers, and guests.

As Sous Chef at Restaurant Olivia, you serve as the right hand to the Chef de Cuisine, ensuring smooth daily kitchen operations while actively contributing to the culinary vision and team culture. This role requires excellence in execution, organization, and mentorship. You will support our creative processes, uphold operational systems, and lead by example acting as a dependable presence both in service and in preparation. The Sous Chef role is crucial in reinforcing a high-performance kitchen that values learning, sustainability, and hospitality.

We are seeking proactive leaders who ask, "How can I help?" and not "That's not my job." We share a commitment to ensuring this position supports, not compromises, work-life balance for the Sous Chef and their teammates.

Key Responsibilities1.

Culinary Execution & Team SupportWhat Winning Looks Like:

The Sous Chef maintains exceptional quality and consistency in food preparation, leads by example during service, and actively contributes to the creative evolution of the menu.

Execute and uphold standards for food quality, presentation, and consistency.

Support and contribute to seasonal menu development.

Lead line checks and tastings to ensure readiness for service.

Mentor and train line cooks and prep team, fostering culinary growth.

Step in as kitchen lead when the Chef de Cuisine is off-site.2.

Daily Operations & SystemsWhat Winning Looks Like:

The Sous Chef keeps the kitchen organized, productive, and clean, while reinforcing systems that streamline operations and support a safe and efficient work environment.

Support daily kitchen operations and execute service with focus and composure.

Uphold sanitation, safety, and cleanliness standards at all times.

Assist with scheduling, prep lists, and daily task delegation.

Maintain kitchen mise en place and station readiness.

Ensure all recipes are accurately followed and assist with updates as needed.

Monitor equipment functionality and communicate maintenance needs.3.

Cost Awareness & InventoryWhat Winning Looks Like:

The Sous Chef helps drive cost-efficiency by supporting inventory accuracy, minimizing waste, and reinforcing systems that align with budget goals.

Assist with cost control and product ordering as directed by the Chef de Cuisine.

Track and document waste; contribute ideas for repurposing and yield optimization.

Manage and rotate stock according to FIFO principles.

Understand and support food cost targets and waste reduction goals.4.

Team Leadership & CommunicationWhat Winning Looks Like:

The Sous Chef builds trust and teamwork through reliable leadership, constructive feedback, and a steady presence that enhances communication across departments.

Model clear, respectful, and professional communication in all interactions.

Lead kitchen team during pre-shift and service when assigned.

Support conflict resolution and provide coaching with kindness and clarity.

Help reinforce a culture of inclusivity, respect, and continual learning.

Collaborate with FOH leads to ensure service excellence and guest satisfaction.

Coordinate with preservation and bar teams on waste-reduction initiatives.

Qualifications & Role AlignmentDemonstrated excellence in culinary execution and leadership at Restaurant Olivia or a comparable establishment.

Strong organizational skills and attention to detail.

A proactive and humble team player who thrives in a collaborative environment.

Committed to mentorship, consistency, and a solutions-oriented mindset.

Passion for sustainability, hospitality, and our evolving culinary identity.