Sous Chef

Irvine, CA, USA|

Job Overview

Compensation

Salary

Range $71,000.00 - $75,000.00

Benefits

Medical insurance

Dental Insurance

Vision Insurance

company-paid group life insurance

short term disability

long-term disability

Paid Time Off

Health savings account

401k plan with company match

Tuition Assistance

Employee Assistance Programs

Next day pay eligibility

Job Description

North Italia is a celebrated restaurant brand established in 2002 under the Fox Restaurants Concepts in Scottsdale, Arizona. Known for its modern and handcrafted Italian cuisine, North Italia has garnered a dedicated following by offering a contemporary dining experience that emphasizes quality, flavor, and a friendly atmosphere. The restaurant prides itself on preparing every dish from scratch, focusing on fresh ingredients like hand-cut pasta ribbons and carefully selected vegetables. In 2019, North Italia became part of The Cheesecake Factory Incorporated, joining a portfolio of unique full-service casual dining concepts with more than 200 restaurants nationwide. This affiliation provides the brand with extensive resources while preserving its unique touch and commitment to excellence. The Cheesecake Factory is recognized among Fortune's 100 Best Companies to Work For, highlighting a culture that values employees as family, engages in community support, and pursues sustainability.

North Italia is currently hiring a Sous Chef, an essential leadership role within the culinary team. This full-time position offers an annual salary range between $71,000 and $75,000 and includes a comprehensive benefits package such as medical, dental, vision coverage, company-paid group life insurance, short-term and long-term disability, paid time off including vacation and sick leave, health savings accounts, 401k with company match, tuition assistance, employee assistance programs, and up to 50% next day pay eligibility.

Reporting directly to the Executive Chef, the Sous Chef will oversee daily kitchen operations, manage culinary staff, and ensure every dish meets North Italia's high standards of quality and consistency. This role requires managing shifts, scheduling, and planning to maintain smooth kitchen operations. The Sous Chef will also be responsible for controlling food costs, labor budgets, and maintaining kitchen cleanliness and organization. The position demands a proactive approach to problem-solving, fostering a calm and positive work environment, and promoting continuous learning and development among team members. The ideal candidate is passionate about delivering memorable dining experiences, committed to safety and cleanliness, and adept at coaching and motivating a high-volume kitchen staff.

This role suits culinary professionals with at least two years of high-volume culinary management experience who possess a strong understanding of business operations, financial management, and inventory control systems. Experience with POS systems, particularly POSitouch and Crunchtime, is highly desirable. Physical stamina is required to work long shifts, including weekends, holidays, and closing hours, with the ability to perform tasks that involve standing, sitting, reaching, lifting up to 50 pounds, and working in various kitchen environmental conditions. Sensory abilities such as hearing, visual acumen, and taste discernment are critical to maintaining the quality of food and safety standards.

North Italia is committed to diversity and inclusion, welcoming applicants from diverse backgrounds and providing reasonable accommodations for applicants with disabilities. This role offers a unique opportunity to contribute to a respected brand with a supportive work culture dedicated to hospitality excellence and continuous improvement.

Job Requirements

Education level not explicitly stated
Minimum 2 years of culinary management experience in a high-volume environment
Experience with POS and inventory control systems
Physical ability to work long shifts and perform physical tasks such as lifting up to 50 pounds
Availability to work closing shifts, weekends, and holidays
Ability to operate kitchen equipment safely
Strong sensory abilities for food quality and safety
Commitment to workplace safety and cleanliness

Job Qualifications

2+ years of high-volume culinary management experience
Demonstrated working understanding of business operations and financials
Experience with POS systems and inventory control systems
Knowledge of POSitouch and Crunchtime systems is a plus
Ability to work ten-hour plus shifts
Ability to stand, sit, squat, or walk for extended periods
Must be able to work closing shifts, weekends, and holidays
Ability to grasp, reach overhead, push, lift, and carry up to 50 pounds
Finger/hand dexterity to operate kitchen machinery and knives
Ability to withstand changes in temperature, occasional smoke, steam, and heat
Must possess hearing, visual, and sensory abilities to observe and detect emergency situations and distinguish product quality

Job Duties

Manage shifts which include daily decision making, scheduling, and planning
Demonstrate ingredient knowledge and understanding of culinary trends
Use your career experience and talents to help the restaurant reach its financial goals by controlling cost of goods and searching for solutions when targets are not met
Maintain kitchen cleanliness, organizations, and equipment care and maintenance
Manage on-the-fly requests with ease and poise creating a calm and positive work environment
Foster an environment of continuous learning, open and honest feedback, and corrective action as needed
Manage labor expectations and plan each scheduled shift accordingly
Demonstrate the knowledge and awareness of sales and labor budgets and the ability to discuss P&L with management team