Overview Narbona Group is seeking an experienced, hands-on Sous Chef to lead daily kitchen operations and deliver consistent food quality, presentation, and service. This position requires strong culinary skills, proven kitchen management experience, and the ability to build, train, and motivate a team. The ideal candidate takes ownership of kitchen performance, leads by example, and works closely with restaurant management to provide an exceptional guest experience. Responsibilities Lead daily kitchen operations, including preparation, station assignments, and service execution. Supervise, coach, and develop kitchen staff, setting clear expectations for performance, teamwork, and accountability. Maintain consistency in recipes, portion sizes, plating, and food quality across all shifts. Plan prep levels and organize production according to anticipated business volume. Manage inventory, ordering, receiving, storage, and stock rotation to maintain availability and reduce waste. Monitor food costs, kitchen labor, and product utilization in coordination with restaurant management. Coordinate kitchen schedules and staffing coverage to meet operational needs. Enforce food safety, sanitation, temperature control, and allergen-handling procedures. Maintain a clean, organized kitchen and ensure equipment is used and maintained properly. Communicate effectively with front-of-house leaders to support timely service and resolve operational issues. Oversee onboarding and ongoing training for kitchen employees. Address performance concerns promptly and professionally, following company policies. Contribute to menu development and specials while maintaining Narbona's culinary standards. Qualifications Proven experience as a Sous Chef, Kitchen Manager, or in a comparable culinary leadership position. Demonstrated experience managing kitchen operations and supervising a team in a full-service restaurant. Strong leadership skills, including the ability to delegate, provide constructive feedback, resolve conflicts, and hold team members accountable. Current Food Protection Manager Certification, such as ServSafe Manager or an equivalent accredited certification, required. Additional food safety, food handler, or allergen-awareness certifications preferred. Thorough knowledge of food safety practices, sanitation standards, proper food storage, and cross-contamination prevention. Experience with inventory management, purchasing, food cost control, waste reduction, and kitchen scheduling. Strong culinary fundamentals and the ability to maintain consistent execution during high-volume service. Excellent organizational, communication, and problem-solving skills. Ability to remain calm under pressure and lead a team through a busy service. Experience training staff and establishing clear kitchen procedures and standards. Culinary degree or formal culinary training preferred; equivalent professional experience considered. Bilingual English and Spanish preferred. Availability to work evenings, weekends, and holidays as required. Join Narbona Group and bring your culinary expertise and leadership to a team committed to quality, hospitality, and memorable dining experiences.

Job Type:

Full-time Pay:

$70,000.00 per year

Benefits:

Dental insurance Food provided Health insurance Paid time off Vision insurance

Experience:

Culinary experience: 5 years (Required)

Cooking:

5 years (Required)

Language:

Spanish (Required) engli (Preferred)

License/Certification:

Food Handler Certification (Required) Food Safety Certification (Required)

Work Location:

In person