Sous Chef/Kitchen Manager

Project BBQ is looking for an experienced, motivated, and hands-on Sous Chef/Kitchen Manager to join our kitchen team. We’re looking for someone who takes PRIDE in great food, strong leadership, consistency, and creating a positive kitchen culture.

As Sous Chef, you’ll work closely with the Executive Chef, kitchen leadership, and Front of House to ensure high-quality food, smooth service, and a clean, organized, and efficient kitchen. This is a hands-on leadership position for someone who enjoys being on the line, leading a team, and helping maintain the standards that make Project BBQ stand out.

Responsibilities & Expectations

• This is a full-time leadership position requiring a MINIMUM commitment of 50 hours per week, with additional hours as business needs require. Including BOH and/or Chef callouts coverage
• Take initiative and identify what needs to be done without waiting to be asked.
• Anticipate kitchen needs and address potential problems before they affect service.
• Prioritize tasks effectively during busy periods.
• Maintain a clean, organized, and safe kitchen throughout the shift.
• Monitor food quality, prep levels, equipment, and product availability.
• Communicate clearly with the Chef and kitchen team when problems arise.
• Use good judgment when making decisions and know when to ask for assistance.
• Take ownership of mistakes and work quickly to correct them.
• Lead by example and be willing to perform any kitchen task necessary to keep service running smoothly.
• Hold yourself and the kitchen team accountable for food quality, cleanliness, consistency, and proper procedures.

Qualifications

• 5+ years of experience in a Sous Chef, Kitchen Manager, Lead Cook, or Culinary leadership role.
• Strong understanding of professional kitchen operations, food preparation, service, and managing
• BBQ, smoked meats, and high-volume restaurant experience preferred.
• Strong knowledge of food safety, sanitation, proper food handling, proper temperature and kitchen cleanliness.
• Proven ability to lead, train, and hold kitchen team members accountable.
• Excellent communication and teamwork skills with Executive Chef, kitchen team, Front of House, and Operations Manager
• Strong organizational skills and attention to detail.
• Good judgment, COMMON SENSE, and the ability to make decisions independently.
• Ability to anticipate problems, prioritize tasks, and stay calm under pressure.
• Reliable, punctual, and dependable.
• Takes pride in quality, consistency, cleanliness, and presentation.
• Willingness to lead by example and work alongside the team.
• Ability to work a flexible schedule, including nights, weekends, and holidays.
• Ability to stand for extended periods and work in a hot, fast-paced kitchen environment.
• ServSafe and Food Handlers Certificate is required

Pay: $55,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• Retirement plan

Application Question(s):

• Are you available and willing to work a minimum of 50 hours per week, including weekends, holiday, and coverage as needed?

Education:

• Associate (Required)

Experience:

• Kitchen management: 5 years (Required)
• Culinary: 5 years (Required)

License/Certification:

• Food Handler Certification (Required)
• ServSafe (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)
• Overnight Shift (Required)

Work Location: In person