Sous Chef

Our establishment is an upscale dining restaurant featuring a sophisticated main dining room, an attached pub, and a seasonal patio designed to offer guests a memorable dining experience year-round. Known for our commitment to culinary excellence and customer satisfaction, we pride ourselves on high standards of food quality, service, and ambiance. We operate with a focus on fresh ingredients, innovative menus, and creating a welcoming atmosphere for both regular patrons and new guests. Backed by a dedicated team of hospitality professionals, we strive to deliver exceptional service through every aspect of our operations in a fast-paced environment where attention to detail and efficiency are paramount.

We are currently seeking an experienced Sous Chef to become a vital part of our kitchen leadership team. This is a full-time, in-person position offering a competitive salary range of $55,000 to $65,000 per year, depending on experience. The Sous Chef will play a crucial role in overseeing the back-of-house operations, ensuring smooth, efficient, and high-quality food production across multiple dining spaces including the main dining room, pub area, and seasonal patio.

The ideal candidate will be self-driven, proactive, and exceptionally punctual, capable of managing a busy, high-volume kitchen while maintaining high culinary standards and food safety. As a key liaison between the kitchen staff and executive chef, the Sous Chef will be responsible for supervising daily kitchen operations, hiring and training kitchen employees, and setting clear standards for accountability and performance. This leadership role requires excellent communication skills to effectively coordinate with both kitchen and front-of-house teams, ensuring seamless service delivery during peak hours.

Beyond managing staff and operations, the Sous Chef will be intimately involved in culinary support activities such as partnering with the Executive Chef to update and refine menus based on seasonal trends and guest preferences. Maintaining consistent food quality and presentation standards on every shift is essential, as is staying current with modern cooking techniques and best practices in kitchen management. Financial stewardship is another key aspect of the role, including monitoring food costs, controlling inventory, enforcing portion control, and minimizing waste to optimize profitability without compromising quality.

This position requires experience working in upscale restaurant environments with high-volume kitchen operations. Familiarity with food safety regulations and inventory management is mandatory to uphold our commitment to health standards and operational efficiency. Our business observes closure on major holidays including New Year’s Day, Memorial Day, Independence Day, Labor Day, and Thanksgiving, supporting work-life balance for our staff. Operating hours span from mid-morning to late evening across most days, demanding flexibility and stamina from the Sous Chef.

If you are an organized, motivated culinary professional with a passion for leadership and excellence in a dynamic kitchen environment, we invite you to join our team as a Sous Chef. This is an excellent opportunity for culinary experts seeking career growth and the chance to contribute significantly to a respected dining establishment.