Sous Chef

About the role

The Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing back-of-house operations. This role includes assisting with training kitchen staff, ensuring consistent execution of our globally influenced menu, maintaining the highest culinary standards, and supporting a safe, efficient, and professional kitchen. The Sous Chef plays a key role in upholding quality and productivity in a high-volume restaurant setting.

Requirements

• Previous experience in a high-volume, upscale kitchen
• Ability to thrive in a fast-paced, dynamic culinary environment
• Flexibility to work nights, weekends, and holidays
• Able to stand 10–12 hours per shift and lift heavy objects regularly
• Commitment to working 5–6 days per week

Benefits

• Culinary degree or equivalent experience preferred
• Competitive salary — based on experience and market
• Health insurance
• 401(k) + 401(k) match
• Paid time off
• Growth opportunities within a rapidly expanding hospitality group
• Housing Opportunity for the right candidate!

Pay

Compensation is competitive and based on experience and market.

Schedule

This is a full-time position that requires flexibility to work nights, weekends, and holidays.