The primary responsibility of the Sous Chef is to support daily kitchen execution, ensure station consistency, and serve as a hands-on leader of service. This role is ideal for a skilled lead line cook, junior sous chef, or rising culinary professional eager to step into management, master systems, and grow under direct mentorship from our culinary leadership. Our culinary core values are quality, consistency, and integrity. Our internal emphasis is preparedness & process, teamwork, and accountability. We intend to deliver food that is thoughtful, intentional, and refined, while maintaining a kitchen environment that is focused, respectful, collaborative, and calm.

RESPONSIBILITIES

Working alongside the Executive Chef to execute daily kitchen operations across prep, production, and service for café and in-person dining. Support leading the BOH team through service on the line and/or expediting. Ensuring all food smeet established standards for taste, presentation, portioning, and timing. Managing daily prep lists, production schedules, and pars to ensure readiness for service and smooth transitions through services. Assisting with training, mentoring, and developing kitchen staff, with a focus on skill-building, consistency, and accountability. Maintaining high level organization, cleanliness, and food safety standards in accordance with DOH regulations and internal SOPs. Supporting the execution of seasonal menu updates and recipe testing as directed by leadership. Monitoring product usage, minimizing waste, and communicating daily ordering needs or shortages. Assisting with inventory, receiving orders, and ensuring proper product rotation (FIFO) and storage. Acting as a positive culture carrier by modeling calm leadership, direct communication, and a solutions-oriented mindset. Embracing an entrepreneurial mindset for a growing restaurant, stepping up to take on new tasks as operational needs arise.

QUALIFICATIONS

Experience & Skills 2-3+ years of progressive professional kitchen experience (e.g., Lead Line Cook, Kitchen Manager, or Junior Sous Chef) in a scratch-cooking environment. Solid culinary foundation with strong knife skills, station management, and familiarity with diverse cooking techniques, food presentation and high-level plating. Strong organizational habits, understanding of basic recipe scaling, and keen attention to detail. Eagerness to learn operational management, digital kitchen tools, and culinary math (costing, waste control, pars). Clear verbal communication skills with a receptive, coachable attitude. Current Food Protection Certificate is required (or willingness to obtain prior to start). Opening experience or high-volume café/restaurant experience is a plus! Personal Attributes Pride in one's own work Passion for excellent food & hospitality Enjoys leading team through high-volume, service while contributing meaningfully to the long-term success of the kitchen. Detail-oriented with commitment to precision and consistency Pride in craftsmanship and dedication to quality execution Ability to maintain composure and professional demeanor under pressure Self-aware and able to regulate your energy and communication effectively Strong work ethic and reliability Team-oriented mindset with clear communication skills Openness to feedback and commitment to continuous improvement Ability to focus fully on work during service periods Thrives in environments where standards are high and details matter

PHYSICAL REQUIREMENTS & WORK ENVIRONMENT

Physical Requirements Ability to lift 50 pounds Ability to stand up to 8+ hours, 5+ days a week Able to work in small spaces in close proximity to others in a fast-paced environment Occasionally write by hand, twist/bend/stop/squat, reach/work above shoulders, grasp lightly/fine manipulation, grasp forcefully, lift/carry/push/pull objects that weigh up to 15 pounds Ability to traverse all parts of the kitchen & restaurant quickly. Environment & Schedule Fast-paced, detail-oriented atmosphere Collaborative team environment focused on excellence Dynamic service periods requiring flexibility and adaptability Full-time Available weekends & non-major holidays Flexible, understanding we are a new enterprise and have evolving needs This position description outlines the general nature and scope of work for this role but is not exhaustive. Responsibilities may evolve as our operations grow and improve. Hillside Provisions is an Equal Opportunity employer committed to building an inclusive workforce that reflects the diversity of our community. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other characteristic protected by law. All qualified applicants will receive consideration for employment.