Sous Chef - The Iberian Pig Charlotte

The Iberian Pig is a distinguished modern Spanish tapas restaurant with vibrant locations in Decatur, Atlanta, Nashville, and Charlotte. Renowned for its innovative approach, the establishment offers a menu centered around creative, shareable Spanish-inspired tapas paired with an extensive wine list featuring carefully curated Spanish wines alongside craft cocktails. The Iberian Pig thrives in a high-energy, fast-paced environment where professionalism and exceptional hospitality are at the forefront of their service ethos. This commitment to quality and guest satisfaction has established The Iberian Pig as a beloved destination for food enthusiasts seeking an authentic and lively dining experience rooted in Spanish culinary traditions.

Joining The Iberian Pig as a Sous Chef presents a unique opportunity to become part of a passionate team dedicated to elevating the dining experience through culinary excellence and leadership. The Sous Chef plays an essential role in overseeing all kitchen operations, ensuring smooth and efficient service while maintaining the highest standards of food quality and presentation. This leadership position demands a motivated professional who embodies values of teamwork, dedication, and a commitment to innovation in the culinary arts. Working closely with the executive chef and culinary team, the Sous Chef will provide guidance and support, ensuring all stations are impeccably set up, stocked, and performing at peak capacity throughout each shift.

Key responsibilities encompass a wide range of operational, administrative, and human resources functions. The Sous Chef will be hands-on in the kitchen, actively working stations including the expo to foster a collaborative atmosphere and lead by example. They will also assist with ordering, inventory management, scheduling, and the rollout of new menu items, applying meticulous attention to detail to help manage labor costs and minimize waste. Additionally, the role involves conducting interviews and making strategic hiring decisions to build a strong culinary team, while also training new service members on policies and procedures.

Compensation for this role ranges from $50,000 to $65,000 annually, reflecting the importance of this position within the company and the experience required. Candidates should bring at least three years of proven leadership experience in the hospitality industry, ideally having served as a Lead Line Cook, Sous Chef, or equivalent kitchen leader in a finer dining setting. This role requires physical stamina and flexibility, including the ability to bend, stretch, and lift up to 50 pounds, alongside a readiness to stand and move extensively during busy periods.

The Iberian Pig values its team by providing competitive benefits such as health, dental, and vision insurance, paid time off, a 401k plan with employer match, and additional perks including dining discounts, wellness programs, pet benefits, and discounts on work apparel. This supportive environment coupled with a commitment to culinary passion makes the Sous Chef position an exciting next step for those eager to advance their career in hospitality while contributing to an exceptional dining destination. At The Iberian Pig, every day is about passionately pursuing the perfect dining experience, one guest at a time.