Sous Chef

About the role

We are seeking an experienced Sous Chef to support the daily leadership of Mexican Sugar’s culinary operations. You will partner with the Executive Chef to lead successful shifts, develop culinary Team Members and uphold our standards for quality, consistency, safety and presentation.

Pay

Salary range: $55,000–$75,000 per year, plus monthly profit share.

Benefits

• Flexible schedules
• Up to 17 days of Paid Time Off with immediate access
• 401(k) match
• Medical, dental and vision insurance after 60 days
• Free access to mental health services
• Growth and development opportunities

Requirements

• 2+ years of kitchen experience in a similar culinary leadership role
• High-volume, scratch-kitchen experience strongly preferred
• Culinary arts degree or professional training is a plus
• Experience leading, training and supervising hourly Team Members
• Knowledge of cooking methods, kitchen equipment and culinary best practices
• Experience with scheduling, inventory, purchasing and food-cost controls
• Strong communication, organization and problem-solving skills
• Food Handler certification and any additional required food-safety certifications
• Ability to work days, evenings, weekends and holidays as business needs require
• Must be able to stand for extended periods and lift up to 50 pounds

Responsibilities

• Culinary Execution: Support the Executive Chef in leading daily kitchen operations
• Culinary Execution: Maintain a hands-on presence throughout preparation and service
• Culinary Execution: Ensure recipes, portions and presentation standards are executed consistently
• Culinary Execution: Monitor food quality, ticket times and kitchen readiness throughout each shift
• Culinary Execution: Maintain the highest level of food quality while actively managing waste
• Culinary Execution: Support new menu items, seasonal offerings and special events
• People Champion: Assist with hiring, onboarding, training and developing culinary Team Members
• People Champion: Assign responsibilities clearly and coordinate the team to achieve shift goals
• People Champion: Provide consistent coaching, recognition and feedback
• People Champion: Identify and develop Team Members with leadership potential
• People Champion: Foster strong communication between the culinary and front-of-house teams
• Business and Shift Leader: Manage culinary schedules and adjust staffing based on business levels
• Business and Shift Leader: Support inventory, ordering, purchasing and receiving through approved vendors
• Business and Shift Leader: Monitor portioning, waste and product usage to support food-cost goals
• Business and Shift Leader: Maintain accurate product organization, labeling, storage and rotation
• Business and Shift Leader: Identify opportunities to improve kitchen efficiency without compromising quality
• Business and Shift Leader: Communicate product, equipment and operational needs to the Executive Chef
• Quality and Safety Leader: Maintain a clean, organized and sanitary kitchen
• Quality and Safety Leader: Ensure food is received, stored, prepared and served safely
• Quality and Safety Leader: Enforce food-handling, sanitation and workplace safety practices
• Quality and Safety Leader: Monitor kitchen equipment and report maintenance concerns promptly
• Quality and Safety Leader: Follow our policies and all applicable health and safety requirements