Sous Chef

Bottleneck Management is a dynamic restaurant group known for operating vibrant, high-energy, and approachable dining establishments across some of the most exciting neighborhoods and locations. Since its inception, the company has remained deeply committed to delivering genuine hospitality through authentic interactions and creating an atmosphere where both guests and team members feel valued and supported. This commitment has paved the way for Bottleneck Management’s growth into a respected hospitality juggernaut while staying true to its core values that emphasize understanding, support, empowerment, and enjoyment. The company places significant emphasis on fostering a positive workplace culture where driven, hospitable, upbeat, and intelligent individuals can thrive. Whether in its vibrant restaurants or bustling home office, the spirit of hospitality reigns supreme at Bottleneck Management, ensuring every team member acts as an excellent host with genuine care for others. To support its talented workforce, the company offers a fun and supportive environment, comprehensive benefits, a robust 401k plan, a generous paid time off program, employee assistance programs (EAP), and attractive restaurant dining discounts.

The role of Sous Chef at Bottleneck Management is a pivotal kitchen leadership position that functions as the second in command to the Executive Chef. This role is perfectly suited for culinary professionals who possess a blend of creative culinary skills and strong managerial capabilities. The successful candidate will be responsible for assisting in the design and preparation of food and drinks menus, as well as producing high-quality plates that meet the company’s standards of taste and presentation. This position requires ensuring smooth kitchen operations, maintaining timely meal delivery without sacrificing quality, and stepping in to manage food preparation when the Executive Chef is unavailable. Additionally, the Sous Chef will take a leading role in managing, training, and scheduling kitchen staff, evaluating performance to maintain a highly skilled and motivated team. Further responsibilities include managing inventory by ordering supplies efficiently, enforcing sanitation and safety regulations, and maintaining a positive and professional work environment. Candidates must demonstrate an ability to handle emergency situations with accuracy and speed, solve problems resourcefully, and contribute positively to the team atmosphere. The position demands a flexible work schedule inclusive of weekends and requires individuals to be physically capable of standing for full shifts, lifting up to 50 pounds, and tolerating varying environmental conditions. The salary range for this role is competitive, set between 55,000 and 65,000 USD. Overall, this opportunity is ideal for culinary professionals seeking to advance their careers in a fast-paced, exciting hospitality setting that values both innovation and teamwork.