Sous Chef

As a Sous Chef, you are the heartbeat of the kitchen. You'll be working directly with the Kitchen Manager to manage a fast-paced line, oversee prep for the lunch and dinner rushes, and ensure every plate leaving the window meets our standards. This is a seasonal, full-time position that requires "all hands on deck" energy during the peak summer months. As a Sous Chef, you will: Lead the

Line:

Maintain high standards of food quality and plating during high-volume shifts.

Maintain Flow:

Work efficiently with the Expeditor and Line Cooks to ensure timely ticket times and smooth service.

Safety First:

Maintain a clean and organized kitchen while following all safety procedures.

Teamwork:

Work alongside and communicate effectively with the entire kitchen crew to execute hundreds of covers daily.

Essential Qualifications Experience:

Minimum of two years of experience as a Line Cook in a fast-paced or high-volume restaurant is required.

Reliability:

Must be committed to working the entire season (May-October), including evenings, weekends, and all major holidays. Reliability is non-negotiable.

Stamina:

Ability to stand for long periods and lift up to 50 lbs. Must handle the physical demands and heat of a busy commercial kitchen.

Skills:

Proven knife skills, station proficiency (e.g., grill, sauté, fryer), and the ability to read and execute recipes accurately.

Island Perks Competitive Wages:

Excellent hourly pay (based on experience) that reflects the high-volume demands of the job.

Island Housing:

No need to worry about the commute; we provide affordable on-island housing for our staff. The "Work Hard, Play Hard"

Culture:

Enjoy island life on your off-hours—fishing, kayaking, live music, and the unique PIB community.

Meal Perks:

Discounts during shift and off shift at all sister restaurants.