Sous Chef

We are seeking a disciplined, driven Sous Chef to oversee line operations and culinary execution. This role requires a leader who demands tight ticket times and line speed while maintaining unwavering standards for food quality, plate presentation, and kitchen organization.

The Opportunity: This is a hands-on leadership position. Working closely with the Head Chef, you will direct daily line flow, mentor kitchen staff, and ensure every plate leaving the pass meets our high standards for flavor and presentation—even at peak volume.

Our Ideal Candidate:

• Experience: 2+ years of culinary leadership or Lead Line Cook experience in a high-volume, quality-driven kitchen.
• Command of the Pass: Exceptional expediting skills; able to call orders clearly, manage ticket flow, and keep line momentum strong during heavy rushes.
• Quality & Detail: Uncompromising commitment to food safety, portion consistency, temperature control, and clean plating.
• Leadership: A positive, composure-driven leader who inspires speed, discipline, and teamwork across all station lines.

Key Responsibilities:

• Lead kitchen execution during peak periods, ensuring fast throughput and pristine dish quality.
• Oversee prep readiness, station setup, and inventory management ahead of each shift.
• Train and direct line staff on technique, ticket urgency, and station cleanliness.
• Health & Safety Compliance: Rigorously enforce all local health codes, sanitation protocols, safe food-handling practices, and station cleanliness standards across the kitchen team.

Pay: $17.00 - $25.00 per hour

Work Location: In person