Sous Chef

We’re building a tight kitchen team and looking for a sous chef to help drive prep, service, and back-of-house operations. You’ll implement efficient systems, ensure consistent quality, and mentor the team so everyone feels invested in how the kitchen runs and the standards we uphold.

Kitchen Leadership

Foster a culture built on respect, pace, and consistency

Work closely with ownership on systems, execution, and continual improvement

Production & Prep

Oversee daily prep, line service, and food production

Maintain quality control and consistency across all dishes

Ensure all food safety and sanitation standards are met

Ordering & Inventory

Lead purchasing, inventory management, and vendor relationships

Build smart systems, eliminate waste, and drive efficiency at every level

Manage weekly inventory and reconciliation

Opening & Operations

Play a key role in opening the restaurant and setting long-term standards

Qualifications

Minimum 4 years of professional kitchen experience

Strong in systems, prep, and managing small teams

Understands volume, efficiency, and the rhythm of a fast-paced service

Comfortable taking direction while also taking initiative

Passionate about food and organization in equal measure