Sous Chef

Key Responsibilities

• Work side-by-side with the Executive Chef and Lead Sous Chef to operate the kitchen
• Aid in developing a menu that’s seasonal, crowd-pleasing, and athlete-friendly
• Lead back-of-house operations during service — managing line cooks, prep, and plating
• Ensure food consistency, portion control, and quality standards are met daily
• Help manage ordering, inventory, and food cost targets
• Maintain cleanliness, safety, and health standards at all times
• Set the tone for a collaborative, high-energy kitchen culture

Qualifications

• 2+ years of experience as a Sous Chef or in a similar role
• Culinary degree or equivalent professional training preferred
• Bi-lingual English/Spanish a plus
• Strong leadership, organizational, and communication skills
• In-depth knowledge of kitchen operations, food safety, and culinary techniques
• Ability to work flexible hours, including nights, weekends, and holidays
• Passion for excellence and a commitment to high standards

Benefits

• Competitive salary
• Health, dental, and vision insurance
• 401K matching plan
• Opportunities for career advancement and professional development
• Dynamic and supportive work environment