Sous Chef

About the role

The Sous Chef is the second-in-command of the kitchen, reporting directly to the Executive Chef and stepping in to run service in their absence. This role oversees daily kitchen operations, supervises and trains line cooks and prep staff, ensures consistent food quality and plating standards, and helps manage inventory, ordering, and food cost control. The Sous Chef also enforces food safety and sanitation standards and works closely with the Executive Chef on menu development and execution.

Schedule

This is a salaried, full-time position expected to work a flexible schedule, including evenings, weekends, and holidays, based on business needs.

Requirements

• Must be available for all shifts including evenings, weekends and holidays
• Trustworthy and results-driven
• Strong knowledge of cooking techniques, food safety standards, and kitchen management practice
• Ability to read and execute recipes consistently at scale
• Ability to lead a team, train and motivate kitchen staff
• Physical stamina to stand for extended periods, lift up to 50 lbs, and work in a hot, fast-paced kitchen environment

Education and Experience

• Culinary Degree preferred or equivalent experience
• 3-5 years of culinary experience required
• 1-3 years of culinary supervisory or lead experience preferred

Benefits

• 401(k) with match
• Medical, Dental and Vision
• Paid Time Off
• Paid Holidays
• Paid UFC GYM Membership (Pittsburgh Locations)
• Team Member Travel Perks/Discounts