The Capitol Club is an upcoming upscale dining destination offering refined American & Midwest-inspired cuisine in a cozy yet luxurious setting. Our concept blends elevated comfort food with a thoughtful cocktail program, curated beer selection, and approachable wine list — all delivered with warm, attentive hospitality. The Role The Sous Chef will serve as a key leader in the kitchen, supporting the Executive Chef in all aspects of food preparation, service, kitchen management, and team development. This is an opportunity to play an important role in opening a new restaurant and helping establish its culinary standards, culture, and reputation from day one. The ideal candidate is a confident kitchen leader who takes pride in organization, consistency, quality, and developing the people around them. Responsibilities Assist the Executive Chef with daily kitchen operations and service Lead and supervise the kitchen team during service Maintain high standards for food quality, presentation, consistency, and execution Assist with menu development, recipe testing, and seasonal specials Ensure proper preparation, portioning, storage, and labeling of food Manage kitchen prep lists and ensure the team is properly prepared for service Train, coach, and mentor cooks and other kitchen staff Maintain a clean, organized, and efficient kitchen Ensure compliance with food safety, sanitation, and health regulations Assist with ordering, inventory, receiving, and product rotation Monitor food quality and minimize waste and unnecessary food costs Communicate effectively with the Executive Chef, management, servers, and front-of-house team Step into any station as needed and lead by example Help establish and maintain kitchen systems and standards during the restaurant's opening Act as the kitchen leader in the Executive Chef's absence What We're Looking For 3+ years of professional kitchen experience, with previous Sous Chef or strong Chef de Partie/Lead Cook experience preferred Strong knowledge of professional cooking techniques and kitchen operations Experience working in a high-volume or quality-driven restaurant Strong leadership and communication skills Excellent organization and attention to detail Ability to remain calm and effective in a fast-paced environment Passion for food, hospitality, and developing a strong kitchen team Commitment to cleanliness, consistency, and high standards Ability to work nights, weekends, and holidays as required Culinary degree or formal culinary training is a plus, but not required What We Offer Competitive salary based on experience Opportunity to be part of a brand-new restaurant from the ground up Significant opportunity for growth within the organization Collaborative working relationship with the Executive Chef and ownership A professional, quality-focused kitchen environment Employee meals and dining benefits Paid time off and additional benefits based on experience and position Why The Capitol Club? Opening a restaurant is a rare opportunity to build something from scratch. As part of the opening team at The Capitol Club, you'll have a direct influence on our kitchen culture, menu execution, systems, and standards. We're looking for people who want more than just a job—we want a team that takes ownership and wants to help make The Capitol Club one of Madison's standout restaurants. If you're an experienced kitchen leader looking for an opportunity to grow with a new restaurant and make your mark from opening day, we'd love to hear from you.

Job Type:

Full-time Pay:

$45,000.00 - $60,000.00 per year

Benefits:

Flexible schedule Paid time off

Experience:

Fine dining: 3 years (Required)

Sous Chef:

3 years (Required) Upscale casual: 3 years (Required) Kitchen management: 3 years (Required) Ability to

Relocate:

Madison, WI 53703: Relocate before starting work (Required)

Work Location:

In person