Sous Chef

Position Summary

The PM Sous-Chef at Craig’s is a senior culinary leader responsible for managing dinner service, driving the kitchen’s performance under pressure, and upholding the standards that define Craig’s excellence. This role demands a calm, focused leader with exceptional line management skills, deep culinary acumen, and the ability to mentor, direct, and elevate a high-performing team during peak service.

Key Responsibilities

• Lead the dinner service, including expo, ticket flow, pacing, communication, and quality control
• Supervise and coach line cooks, ensuring excellence in execution, plating, and consistency
• Execute daily pre-service meetings, kitchen lineups, and service transitions
• Maintain a clean, efficient, and calm kitchen environment throughout high-volume service
• Collaborate with the Executive Chef on nightly specials, production planning, and line prep standards
• Manage nightly breakdown, closing checklists, and cleanliness of all line stations
• Communicate clearly with FOH managers, expeditors, and the Executive Chef to drive alignment
• Uphold Craig’s service rhythms, hospitality-driven plate execution, and guest-focused mentality
• Support hiring, onboarding, and ongoing development of BOH staff
• Participate in recipe development, quality testing, and kitchen improvement initiatives

Skills & Requirements

Compensation & Benefits