Sous Chef

Rooster's Wood-Fired Kitchen in Davidson is seeking an experienced Sous Chef to join our culinary leadership team.

We are known for simple, ingredient-driven cooking featuring wood-fired meats, fresh seafood, seasonal vegetables, and house-made breads. Our kitchen combines the relaxed feel of upscale casual dining with the standards, technique, and attention to detail of fine dining.

At Rooster's, our Sous Chefs play a key role in leading daily kitchen operations, developing team members, and maintaining culinary standards. Working directly with the Executive Chef, this position requires a strong combination of technical culinary ability, operational knowledge, and people leadership.

We are looking for someone who can confidently run a shift, make sound decisions, and lead a team through the demands of a high-volume kitchen. This is an opportunity for an experienced culinary professional to take ownership of their responsibilities, contribute to the success of the restaurant, and continue developing toward future Executive Chef opportunities.

What You'll Do

• Lead daily kitchen operations, manage assigned shifts, and oversee food quality, timing, and service execution
• Direct, train, and develop Dishwashers, Porters, Prep Cooks, and Line Cooks, while maintaining accountability across the culinary team, including fellow Sous Chefs
• Establish clear expectations, provide ongoing coaching, and address team performance concerns
• Conduct daily line checks to ensure station readiness, product quality, proper storage, and recipe compliance
• Fabricate, trim, and portion proteins, including beef, pork, poultry, and seafood, according to established specifications and yield standards
• Train team members on proper butchery techniques, protein handling, portion control, and product utilization
• Partner with the Executive Chef in recruiting, interviewing, onboarding, and evaluating kitchen team members
• Assist with ordering, inventory management, receiving, product rotation, and maintaining appropriate par levels
• Support food cost and labor management through production planning, waste reduction, staffing adjustments, and efficient use of resources
• Conduct menu tastings and lead training on menu knowledge, recipes, preparation techniques, and plating standards
• Ensure required training assignments are completed and designated training platforms are utilized by the team
• Collaborate with front-of-house leadership on service execution, menu knowledge, guest feedback, and overall restaurant operations
• Maintain food safety, sanitation, and regulatory compliance standards, including proper temperature controls and product handling
• Communicate staffing needs, performance concerns, and operational opportunities directly to the Executive Chef
• Support seasonal menu changes, new dish execution, and additional responsibilities assigned by the Executive Chef

What You'll Bring

• 3–5 years of progressive culinary experience, including kitchen leadership responsibilities, preferably in a high-volume, full-service restaurant
• Strong culinary foundation with advanced cooking techniques, recipe execution, and plating proficiency
• Strong butchery and protein fabrication skills, including experience breaking down, trimming, and portioning meats, poultry, and seafood
• Understanding of protein yields, portion control, and product utilization as they relate to food cost
• Experience leading kitchen shifts, training employees, and managing team performance
• Working knowledge of ordering, inventory management, food cost, and labor management
• Strong organizational, communication, and problem-solving skills with the ability to make decisions independently
• Professionalism, dependability, and a commitment to developing both yourself and your team
• Open availability, including weekends and holidays, is required

What We Offer

• Health and dental insurance
• Paid time off (PTO)
• Monthly dining stipend
• Employee discounts at our restaurants
• Opportunities for continued leadership development and career growth within Rooster's
• A structured, chef-driven kitchen with clear expectations and opportunities to contribute to culinary and operational decisions

Please visit www.roosterskitchen.com to learn more about Rooster's Wood-Fired Kitchen, our restaurants, and our approach to food and hospitality.

Pay: From $60,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off

Work Location: In person