Sous Chef

SUMMARY

The Sous Chef will be driven by a deep appreciation for handcrafted fare, neighborhood hospitality, and seasonal ingredients. This passionate professional will lead the team in our mission to offer an elevated casual experience rooted in tradition, artistry, and efficiency. Being the cornerstone of our kitchen operations, the Sous Chef will create an environment suitable for the execution of our culinary vision while ensuring consistent quality, workflow discipline, and team development. He / she will manage the savory, prep and dish team, oversee service execution, and play a key role in reinforcing our brand identity and quality.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversee daily kitchen operations, including café menu execution, and service flow.
• Lead, train, and mentor staff with a focus on craftsmanship, consistency, and food safety.
• Maintain rigorous cleanliness, sanitation, and compliance with health codes.
• Manage ordering, vendor relationships, inventory taking and food cost controls.
• Implement and maintain an effective waste minimization management system.
• Ensure efficiency across stations, prep lines, and bakery production areas.
• Implement and uphold systems for mise en place, recipe documentation, and standardization.
• Foster a team culture of accountability, collaboration, and pride.
• Work closely with the management team to build and maintain a cohesive, professional, hospitality-forward team.
• Work with the Senior Leadership team to perfect and evolve the brand.

SUPERVISORY RESPONSIBILITY

This position has supervisory responsibilities

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and / or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

EDUCATION

Degree in Culinary Arts, Hospitality Management, or a related field; or equivalent professional experience in a high-volume culinary environment.

EXPERIENCE & SKILLS

WORK ENVIRONMENT

This position operates in a fast-paced, high-volume kitchen and bakery environment. It requires hands-on oversight of back-of-house operations, including hot line, prep areas, and storage facilities. Team members may be exposed to varying conditions, such as high heat from ovens and stoves, cold temperatures in refrigerators and freezers, and elevated noise levels during peak production hours. Work schedules may include early mornings, weekends, and holidays to support daily production timelines, seasonal menu launches, and special events.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

COMPENSATION & BENEFITS

We are proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job Type : Full-time

Salary Description

$75,000-$90,000 per year