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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $65,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Quarterly bonus
Employee Meals
Professional Development
Job Description
We are a dynamic and high-volume restaurant specializing in modern Mexican cuisine influenced by regional flavors. Our establishment prides itself on delivering exceptional culinary experiences that blend tradition and innovation, creating dishes that excite and satisfy our guests. As a leader in the vibrant restaurant scene, we maintain a high standard of quality, organization, and accountability throughout our kitchen operations. Our team culture emphasizes collaboration, consistency, and dedication to excellence in every aspect of service, making us a sought-after destination for both diners and culinary professionals alike.
We are currently seeking a dedicated Sous Chef to join our kitchen lea... Show More
We are currently seeking a dedicated Sous Chef to join our kitchen lea... Show More
Job Requirements
- High school diploma or equivalent
- 2+ years of back-of-house leadership experience in a high-volume kitchen
- Proven ability to manage food cost and labor budgets
- Strong organizational and communication skills
- Ability to work in a fast-paced environment
- Availability to work flexible hours including nights, weekends, and holidays
Job Qualifications
- 2+ years of BOH leadership experience in a high-volume kitchen such as sous chef, chef de cuisine, or kitchen manager
- Proven experience managing kitchen teams and driving accountability
- Strong understanding of food cost, labor management, and prime cost targets
- Experience working in structured, high-expectation kitchen environments
- Ability to stay effective and decisive during high-volume service
- Hands-on operator with consistent presence on the line and in prep
- Experience with Mexican cuisine preferred but not required
- Spanish speaking preferred but not required
Job Duties
- Own daily back-of-house operations including prep, service execution, and kitchen flow
- Manage food cost, labor, and inventory control in alignment with financial targets
- Oversee ordering, receiving, and production systems to ensure accuracy and consistency
- Maintain prep systems, pars, and line organization to support service efficiency
- Lead service execution with accountability for timing, quality, and consistency
- Train, coach, and hold kitchen staff accountable to established standards
- Maintain cleanliness, organization, and compliance with all kitchen protocols
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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