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.
Sous Chef Little Moir's Sweet Fish 6390 West Indiantown Road, Jupiter, FL 33458 $50,973.67 - $61,387.64 a year - Full-time $50,973.67 - $61,387.64 a year -
Full-time Job Title:
Sous Chef Company:
Sweet Fish, part of
Little Moir's Restaurant Group Location:
Jupiter, FL area
Reports To:
Executive Chef /
Head Chef Employment Type:
Full-Time About Us Sweet Fish is a semi-casual seafood restaurant and the newest concept from Little Moir's Restaurant Group, a locally owned, independent group of restaurants in northern Palm Beach County. We opened in May 2026 with a food-first philosophy: fresh local seafood, scratch cooking, and genuine hospitality. Position Summary The Sous Chef serves as the right hand to the Executive Chef, ensuring the smooth operation of the kitchen in their absence. This role is responsible for maintaining high food quality, kitchen organization, and a positive work environment for the Back of House (BOH) team. It requires strong leadership, problem-solving skills, and a deep understanding of kitchen operations, from ordering and inventory to staff training and sanitation. Key Responsibilities Kitchen Operations & Quality Control Work with the Executive Chef and Management team, and represent the Executive Chef when they are unavailable Ensure food is prepared, cooked, and plated in a timely manner (ticket times) while maintaining high quality standards Oversee the creation, pricing, costing, budgeting, and execution of daily rotating specials Monitor cooler temperatures daily and maintain proper food storage rotation Lead the kitchen team during service, ensuring smooth operations under pressure Maintain consistency in food quality, prep, and service execution, with recipes followed and orders checked in for quality Ordering & Inventory Management Place food and cleaning supply orders with price and quality in mind Oversee portion control, inventory, and proper stock levels Forecast sales and follow budgets to optimize scheduling and ordering, reducing waste and controlling costs Oversee the check-in and storage of all food and supply orders Staff Management & Training Schedule BOH staff with efficiency and labor cost control in mind Train and mentor kitchen staff and dishwashers on proper technique and efficiency Lead pre-shift meetings and attend weekly management meetings Sanitation & Safety Ensure cleanliness and sanitation of the kitchen before, during, and after service Oversee BOH cleaning routines and ensure compliance with health and food safety regulations Qualifications & Skills Proven experience in a high-volume kitchen Strong leadership, communication, and organizational skills Ability to multitask, problem-solve, and stay calm in a fast-paced environment Knowledge of food safety and sanitation regulations Understanding of cost control, menu development, and inventory management Experience with kitchen management software (we use Restaurant 365) a plus, or willingness to learn Culinary degree or relevant certification preferred but not required Passion for food, service, guest experience and continuous learning Physical Requirements Ability to stand for long periods in a fast-paced kitchen environment Must be able to lift 50 pounds Comfortable working with hot surfaces, sharp knives, and commercial kitchen equipment Benefits [Health insurance / PTO / dining discounts / other perks] Growth potential within a multi-concept restaurant group
To Apply:
Submit your resume here or email drewshimkus2@yahoo.com
Pay:
$50,973.67 - $61,387.64 per year
Benefits:
401(k) Health insurance Paid time off Application Question(s): How many years of experience do you have in a high-volume kitchen?
