Sous Chef

Sous Chef Culinary-Forward Deli Operations | Leadership |

Scratch Preparation Job Type:

Full-Time |

Department:

Deli / Prepared Foods |

Reports To:

Head Chef Salary Range:

$60,000 - $70,000 annually

About This Role:

This is not a typical deli clerk promotion. We're looking for a culinary professional — someone with real kitchen chops — who is ready to bring restaurant-quality technique, creativity, and leadership to a high-volume retail deli environment. If you've worked a line, run a prep kitchen, or held a sous chef role and want the creativity of scratch cooking without the late nights, read on. Position Summary The Sous Chef position serves as the operational and culinary backbone of prepared food across the entire market, working directly under the Chef to execute the culinary vision of this program. This role blends the administrative responsibilities of a department supervisor with the hands-on culinary skill set of a restaurant sous chef. The ideal candidate will lead a team of deli associates, execute scratch-made recipes under the Chef's direction, maintain rigorous food safety standards, and help elevate the market's overall food quality. In the absence of the Chef, this person is the senior culinary voice for all prepared foods. Culinary Responsibilities Work with the Chef to execute and refine scratch recipes for hot bar items, prepared salads, soups, sliced meats, and specialty case offerings Apply professional knife skills and classical cooking techniques across a full range of proteins, vegetables, stocks, and sauces Manage daily mise en place and ensure all prep is completed to recipe spec, proper yield, and presentation standards Maintain consistent quality and portion control across all prepared food items Lead seasonal menu development for the prepared foods case, rotating offerings based on ingredient availability and customer demand Execute proper butchery and fabrication of whole cuts of meat and poultry for deli case and hot bar use Apply sauce work, emulsification, braising, roasting, and other restaurant-level techniques to elevate everyday deli items Train deli staff on correct preparation methods, plating standards, and recipe adherence Taste and adjust seasoning, flavor profiles, and textures before products hit the case Collaborate with the Chef on cost control, yield tracking, recipe costing, and menu direction Operations & Leadership Responsibilities Supervise and direct deli associates during daily operations, including task assignment and workflow coordination Assist with hiring, onboarding, and ongoing training of deli team members Manage prep schedules to ensure hot bar, deli case, and specialty items are ready for peak service windows Monitor and maintain proper inventory levels; assist with ordering and vendor communication Oversee product rotation, date labeling, and waste reduction practices Ensure all equipment (slicers, fryers, ovens, steamers, hot cases) is properly operated, cleaned, and maintained Serve as the acting culinary lead for the department in the Chef's absence Communicate clearly with the Chef, front-end staff, store leadership, and vendors Food Safety & Compliance Enforce all food safety protocols, HACCP guidelines, and sanitation standards throughout the department Ensure proper temperature monitoring, documentation, and corrective action for all TCS (time/temperature control for safety) foods Maintain compliance with local health department regulations and company food safety policies Complete and maintain required food safety logs, temperature checks, and HACCP records Hold current ServSafe Food Manager Certification (or obtain within 60 days of hire) Customer Experience Engage customers with genuine product knowledge — offer tasting recommendations, explain preparation methods, and suggest pairings Handle custom orders, special requests, and catering inquiries professionally Maintain an attractive, well-merchandised deli case that reflects the quality of the product inside it Resolve customer concerns promptly and professionally Qualifications Required 3+ years of professional culinary experience in a restaurant, hotel, or high-volume food service kitchen (line cook, lead cook, or sous chef level) Demonstrated proficiency in scratch cooking, knife skills, and multi-technique preparation 1+ years in a supervisory, team lead, or kitchen management capacity Strong working knowledge of food safety, HACCP principles, and sanitation procedures ServSafe Food Manager Certification (or willingness to obtain) Ability to work in a fast-paced, temperature-variable environment (refrigerated prep areas, hot line, walk-in coolers) Physical ability to stand for extended periods, lift up to 50 lbs, and handle sharp equipment safely Flexible availability including early mornings, evenings, weekends, and holidays Preferred Culinary degree or equivalent professional training Experience in a retail grocery deli, specialty food store, or prepared foods department Familiarity with recipe costing, yield analysis, and food cost management Menu development or catering experience Compensation & Benefits Competitive salary commensurate with culinary and management experience Health, dental, and vision insurance eligibility (full-time employees) Paid time off eligibility A work environment that takes food seriously — and lets you flex real culinary skill every day

Who Thrives Here:

Former line cooks and sous chefs who love the craft of cooking but are ready for more predictable hours, a collaborative team environment, and the satisfaction of feeding their community every day. If you've been looking for a way to bring your kitchen skills somewhere they'll really be seen and valued — this is it. We are an equal opportunity employer. All qualified applicants will be considered without regard to race, color, religion, sex, national origin, disability, or protected veteran status.

Pay:

$60,000.00 - $70,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance Ability to

Commute:

West Dover, VT 05356 (Required)

Work Location:

In person