Sous Chef

Madison, WI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $65,000.00 - $72,000.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

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

Next Day Pay

Employee Assistance Programs

Job Description

North Italia is a distinguished modern Italian restaurant brand established in 2002 and headquartered in Scottsdale, Arizona. As part of Fox Restaurant Concepts, North Italia has grown into a beloved neighborhood destination known for its handcrafted Italian cuisine made entirely from scratch. The brand's hallmark is its commitment to quality, freshness, and an exceptional dining experience, seamlessly blending contemporary ambiance with warm hospitality. In 2019, North Italia became a part of The Cheesecake Factory Incorporated portfolio, benefiting from the extensive resources, culture, and experience of one of the nation's leading casual dining companies. This affiliation helps North Italia maintain its high standards while continuing to innovate and expand its culinary reach. The company fosters a supportive, inclusive work environment and is recognized as one of Fortune's 100 Best Companies to Work For. They emphasize not only guest satisfaction but also employee well-being, community engagement, and sustainable business practices. North Italia offers competitive compensation, a range of employee benefits, and opportunities for professional growth within a dynamic hospitality industry. This is a full-time, salaried position with a compensation range between $65,000 and $72,000 per year.

The Sous Chef role at North Italia plays a critical leadership part within the culinary team, reporting directly to the Executive Chef. This key position involves managing kitchen operations, leading shifts, and supporting the executive culinary leadership by maintaining the restaurant's high standards for food quality, preparation, and service. The Sous Chef is tasked with planning, scheduling, and making daily operational decisions to ensure smooth kitchen function during high-volume service. This role also requires hands-on involvement in food preparation and an understanding of current culinary trends and ingredient use, ensuring that every dish served meets North Italia's exacting standards. Additionally, the Sous Chef oversees kitchen cleanliness, maintenance, and organization, creating a safe and positive work environment for all team members. Managing labor expectations, controlling food costs, and meeting financial targets are essential responsibilities, demanding a blend of culinary expertise and business acumen. The Sous Chef fosters continuous team development through coaching, feedback, and leadership, promoting an atmosphere of collaboration and excellence. This position requires flexibility, a passion for culinary excellence, and the ability to thrive in a fast-paced, high-volume kitchen environment. Overall, the Sous Chef is an integral leader who supports the mission of delivering great hospitality every time while helping the restaurant achieve its operational and financial goals.

Job Requirements

Able to work closing shifts, weekends, and holidays as needed
must be able to work ten-hour plus shifts, plus ability to stand, sit, squat, or walk for extended periods of time
able to grasp, reach overhead, push, lift, and carry up to 50 pounds
finger/hand dexterity to operate kitchen machinery, knives, etc.
ability to withstand changes in temperature, occasional smoke, steam and heat, and work in a confined space
must possess hearing, visual, and sensory abilities to observe and detect emergency situations
also to distinguish product, taste, texture, temperature, and presentation of food

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
prior POSitouch and Crunchtime experience is a plus
ability to work ten-hour plus shifts and stand, sit, squat, or walk for extended periods of time
ability to grasp, reach overhead, push, lift, and carry up to 50 pounds
finger/hand dexterity to operate kitchen machinery, knives, etc.
ability to withstand changes in temperature, occasional smoke, steam and heat, and work in a confined space
must possess hearing, visual, and sensory abilities to observe and detect emergency situations and distinguish product, taste, texture, temperature, and presentation of food

Job Duties

Manage shifts which include daily decision making, scheduling, and planning
demonstrate ingredient knowledge and understanding of culinary trends
use 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