Sous Chef

Culinary Dropout is a vibrant and innovative restaurant brand that operates under the umbrella of Fox Restaurant Concepts, a dynamic and ever-evolving company founded in 1998. Fox Restaurant Concepts is renowned for creating exceptional dining experiences and pioneering unique restaurant concepts that resonate with a wide range of guests. Culinary Dropout stands out as a lively, high-energy establishment known for its show-stopping food, phenomenal cocktails, and genuine hospitality. The culture at Culinary Dropout is built on the values of hard work, having fun, and excelling in every aspect of the restaurant business. Team members thrive in an atmosphere that is entertaining, fast-paced, and constantly engaging, offering a perfect mix of professional challenge and enjoyment.

The Sous Chef position at Culinary Dropout is a critical role that combines culinary expertise with leadership in a high-volume restaurant environment. This full-time role offers a competitive salary range from $65,000 to $75,000 per year. The ideal candidate will possess a passion for food and service excellence, alongside leadership capabilities to manage kitchen operations effectively while fostering an inclusive and professional team environment. Sous Chefs at Culinary Dropout are expected to embody the brand's commitment to quality by ensuring the highest standards of product quality and cleanliness in the restaurant.

In addition to salary, the role comes with a robust package of benefits including medical, dental, and vision coverage available within 30 days of employment, a retirement savings program with company match, and a 50% dining discount at all Fox Restaurant Concept locations. Employees also benefit from additional discounts at partner restaurants like The Cheesecake Factory and North Italia. Moreover, Culinary Dropout supports employee well-being through gym, fitness studio, and nutrition discounts offered via Gympass. There is also tuition reimbursement and paid time off, reflecting the company’s investment in both the professional and personal growth of its team.

The Sous Chef will be an integral part of the restaurant management team and will manage shifts with daily decision-making responsibilities including scheduling and operational planning. A successful candidate will have more than two years of high-volume restaurant management experience accompanied by a strong understanding of business operations and financials. They must demonstrate the ability to stay calm and effective in a fast-paced environment while managing on-the-fly requests with ease and poise.

Key responsibilities include creating memorable dining experiences by exceeding guest expectations and thoroughly understanding flavors, aromas, and food ingredients characteristics. The role demands an individual who can coach, lead and develop other members of the restaurant team to elevate performance continuously. Familiarity with point-of-sale (POS) systems and digital/online reservation platforms such as OpenTable is also essential for streamlining operations. Overall, this role is tailored to individuals who are driven by quality, team success, and providing excellent guest experiences in a thriving culinary setting.