Giuseppe & Sons delivers a bold, modern take on classic Italian‑American cuisine with hand‑crafted dishes and high‑energy hospitality. We are seeking an accomplished Sous Chef with experience in fast‑paced, high‑volume kitchens. The ideal candidate is a driven culinary professional ready to take on a dynamic, leadership‑focused role within a growth‑oriented organization.

Reports to:

Executive Chef / Executive Sous Chef Summary / Objective The Sous Chef plays a critical role in leading kitchen operations, guiding culinary execution, and upholding the highest standards of quality and consistency. This position works closely with the Executive Chef team to ensure excellence across all aspects of food preparation, menu development, and service. Essential Functions Leads, trains, mentors, and evaluates kitchen staff with professionalism and clarity; administers corrective action in alignment with company standards Oversees food and labor cost management within the assigned restaurant Ensures all kitchen operating procedures and culinary standards are consistently met Collaborates with the Executive Chef on menu development, tastings, and trend‑forward innovation Supervises the line during service, maintaining flow, precision, and team coordination Supports and manages prep operations, ensuring all recipes and prep items meet established specifications Supervises hourly BOH staff and steps into line or expo roles as needed Creates and manages staff schedules based on business needs; monitors reporting and time & attendance Partners with the Executive Chef on inventory management, ordering, and cost control Performs additional duties as assigned to support overall kitchen excellence Physical Demands Must occasionally lift and/or move up to 25 pounds Must occasionally push and/or pull up to 50 pounds Must be able to stand or walk for 4+ hours per day Required Education and Experience Culinary Arts degree preferred; equivalent experience may be considered 3+ years of kitchen management experience Demonstrated experience in menu creation, recipe development, and staff training Strong written and verbal communication skills, with exceptional problem‑solving abilities Flexible availability and a commitment to teamwork at the highest level Proven supervisory skills and the ability to lead with confidence and professionalism