Sous Chef

SOUS CHEF

Position Type: Salary, Exempt
Location: Larkin's Restaurants – Greenville, SC
Reports To: Executive Chef / Kitchen Manager

ROLE MISSION

The Sous Chef is responsible for supporting daily culinary operations through hands-on leadership, execution, and team development. This role exists to ensure the kitchen is organized, prepared, staffed, and executing at a high level while maintaining food quality, cleanliness, and operational standards.

The Sous Chef serves as a working leader who leads by example, coaches team members, and helps create a professional, accountable, and high-performing kitchen culture.

WHAT SUCCESS LOOKS LIKE

• Service is organized, timely, and controlled
• Food is consistently executed to recipe and presentation standards
• Prep levels are accurate and sufficient for business demands
• Team members are trained, supported, and held accountable
• The kitchen remains clean, organized, and inspection-ready
• Communication between BOH and FOH is professional and solutions-focused
• The team operates proactively rather than reactively
• Product availability remains consistent with minimal 86'd items

KEY RESPONSIBILITIES

• Lead daily kitchen operations alongside the Executive Chef
• Run shifts and supervise culinary team members during service
• Execute and enforce recipes, plating standards, and preparation procedures
• Train, coach, and develop cooks and prep team members
• Assist with scheduling, labor management, and staffing needs
• Support hiring, onboarding, and performance management efforts
• Ensure all stations are properly stocked, prepared, and service-ready
• Monitor food quality, consistency, and execution throughout service
• Assist with inventory, ordering, receiving, and product rotation
• Enforce sanitation, safety, and food handling standards
• Partner with FOH leadership to ensure smooth service execution
• Assume leadership responsibility in the absence of the Executive Chef

REQUIRED QUALIFICATIONS

• Minimum 2–5 years of culinary leadership experience in a full-service restaurant
• Strong line cooking and kitchen management skills
• Proven ability to lead and develop team members
• Experience in high-volume service environments preferred
• Strong organizational and communication skills
• Ability to remain calm and effective under pressure
• Commitment to food quality, cleanliness, and operational excellence
• Ability to delegate effectively while maintaining accountability

CERTIFICATIONS (REQUIRED)

• ServSafe Food Protection Manager Certification
  Certification is required for this role and must be obtained within 30 days of employment; if not already current.

SCHEDULE AND PHYSICAL REQUIREMENTS

• Minimum 40-hour workweek
• Full availability including nights, weekends, holidays, and special events
• Ability to stand and work for extended periods
• Ability to lift and move up to 50 lbs
• Ability to work in a fast-paced, high-pressure kitchen environment
  This position requires primarily closing shifts

HIRING & COMPLIANCE REQUIREMENTS

• Completion of required hiring assessments prior to application review
• Background screening, consistent with applicable law
• Employment is at-will
• Employment eligibility verification required (I-9 documentation)

BENEFITS

Eligible employees may have access to company benefits, subject to plan terms and eligibility requirements, including:

• Competitive salary based on experience
• Performance-based bonus opportunity tied to restaurant profitability
• 401(k) retirement plan
• Health insurance options
• Prisma Health Direct Primary Care (provided at no cost)
• Phone stipend (where applicable)
• Paid Time Off (PTO)
• Sick time
• Short-term disability insurance
• Life insurance
• Employee dining privileges
• Ongoing culinary development and training
• Advancement opportunities within Larkin's Restaurants

LEGAL & EQUAL OPPORTUNITY

Larkin's Restaurants is an Equal Opportunity Employer. We do not discriminate on the basis of race, color, religion, sex (including pregnancy, childbirth, or related medical conditions), national origin, age, disability, genetic information, veteran status, or any other status protected by applicable law.

Reasonable accommodations will be provided for qualified individuals with disabilities and for sincerely held religious beliefs, consistent with applicable law.

Employment eligibility verification is required (I-9 documentation).

FINAL NOTE

This role is for a culinary professional who leads from the line, sets the standard through action, and takes pride in building strong teams and consistent execution. We are looking for a leader who combines technical skill, urgency, organization, and accountability to help create exceptional guest experiences every day.