Sous Chef

About the role

The Sous Chef will supervise the scheduling, training, and discipline of all culinary and utility staff. They will oversee all culinary functions in the Chef's absence, including staffing, food production, utility management, and kitchen sanitation.

Responsibilities

• Supervises the scheduling, training, and discipline of all culinary and utility staff.
• Manages daily kitchen production and food preparation to ensure timely service of resident meals.
• Directs the preparation and service of all menu items, including adherence to recipes, proper food handling, food safety, quality, dietary restrictions, and production forecasts.
• Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock.

Requirements

• Minimum of 3 years full-service experience required.
• Minimum of 6 months supervisory and coaching experience required.
• Must be able to work some weekends and holidays.
• Able to lift and/or move objects weighing up to 50 pounds.
• Able to work in extreme temperatures, including hot kitchen to refrigerators and freezers.

Qualifications

• Must have a valid driver’s license.
• Must be able to pass a background check.

Skills

• Strong culinary skills.
• Leadership experience.
• Computer proficiency.

Benefits

• Comprehensive medical, dental, and vision coverage, plus wellness reimbursement, health coaching, and telemedicine.
• PTO plans along with company-paid volunteer hours (per state guidelines).
• Onsite medical centers offering wellness visits and sick care for team members 18+
• 30% discount on food and drinks, with additional savings on healthy meal options.
• Career growth opportunities, education assistance, certification reimbursement, and access to 6,000+ online courses.

Pay

$60,000 - $75,000 plus annual bonus opportunity and $7,500 sign-on-bonus.

Schedule

Most restaurant team members finish shifts before 9pm, supporting better work-life balance.