Sous Chef — The Kitchen (Full-time)
About us
Passionate, high-quality restaurant delivering memorable dining experiences with seasonal ingredients and a collaborative kitchen culture.
Role summary
We’re hiring a hands-on Sous Chef to support the Head Chef in daily kitchen operations, lead the line during service, manage inventory, and help develop menu items. Ideal for an organized, creative leader who thrives in a fast-paced kitchen.
Key responsibilities
- Lead service: oversee stations, ensure timing, quality, and plating standards.
- Prep & production: supervise mise en place, batch cooking, and prep schedules.
- Team leadership: train, mentor, and schedule kitchen staff; maintain positive morale.
- Quality control & consistency: enforce recipes, portioning, and plating standards.
- Inventory & cost control: order, receive, rotate stock; minimize waste; monitor food costs.
- Health & safety: enforce sanitation, HACCP standards, and workplace safety.
- Menu development: collaborate on specials, seasonal menus, and costed recipes.
- Fill in for Head Chef as needed.
Qualifications
- 1+ years experience in professional kitchens
- Strong knowledge of diverse culinary techniques.
- Solid skills in inventory, ordering, and basic food costing.
- Leadership, communication, and time-management skills.
- Ability to work nights, weekends, and holidays; physically able to stand for long periods.
- Culinary degree or certificate a plus, but not required.
Compensation & benefits
- Salary: $76,000 to $85000 per year
- Tips/bonuses and staff meals
- Growth opportunity toward Head Chef
The Kitchen is an equal opportunity employer committed to diversity and inclusion.
Job Type: Full-time
Pay: $76,000.00 – $85,000.00 per year
Work Location: In person
