Sous Chef

We are hiring a Sous Chef for a high-volume, upscale steakhouse with a strong reputation for quality, consistency, and service. This is a hands-on leadership role in a structured, performance-driven kitchen where attention to detail and execution matter.Responsiblities:Lead and execute service across sauté, grill, garde manger, and expo stationsMaintain plating standards, ticket times, and overall food quality during high-volume serviceSupervise, train, and develop line cooks and prep staffSupport inventory, ordering, and vendor coordinationManage food cost, portion control, and waste reductionEnsure compliance with sanitation and food safety standardsAssist with scheduling and labor managementSupport menu execution and recipe adherenceStep into kitchen leadership when neededQualifications:2+ years of Sous Chef or strong kitchen leadership experienceBackground in upscale casual or fine dining, high-volume environmentsExperience in scratch kitchens with strong attention to detailHands-on leadership style, not a "clipboard" managerStrong work ethic, accountability, and pride in performanceUnderstanding of food cost, labor, inventory, and kitchen systemsCompensation & BenefitsBase salary: $65,000-$75,000Bonus opportunityHealth, dental, and vision insurancePaid time offGrowth and advancement opportunities within a multi-unit restaurant group