Sous Chef

bartaco•Westport, CT

27d•$65,000 - $70,000

About The Position

At bartaco, food is its passion and people are its purpose. The company invests in its team and aims to create an environment where team members can learn, develop, and succeed. Its mission is to create memorable moments for every guest, every time. The Sous Chef provides daily leadership and direction for kitchen operations and the culinary team. The role ensures that recipes, food preparation, and presentations meet restaurant specifications and quality standards. The Sous Chef helps deliver a seamless guest experience, develops and supports team members, manages kitchen operations, and maintains food safety and sanitation standards. The role also contributes to continuous improvement and a positive, welcoming team culture.

Requirements

1–3 years of culinary management experience.
Excellent cooking skills.
Experience mentoring and training hourly team members.
Attention to detail and problem-solving skills.
Flexibility to work evenings, weekends, and holidays.
Ability to tolerate long periods standing or working on foot.
Ability to lift and move objects up to 50 pounds.
Ability to work in a kitchen environment that may involve exposure to heat or cold.

Nice To Haves

A culinary arts degree is preferred, but not required.

Responsibilities

Ensure dishes meet bartaco’s quality and presentation guidelines and uphold its standards.
Oversee daily kitchen operations so service runs smoothly and efficiently.
Lead by example during shifts, setting a tone of hospitality, energy, and attentiveness.
Promote teamwork, morale, and professional growth among kitchen staff.
Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards.
Hire and onboard talent who embody bartaco’s touchstones.
Support team members using emotional intelligence and help them feel valued and empowered.
Manage scheduling and staffing to balance operational needs with team well-being.
Recognize achievements and provide constructive feedback.
Maintain strong execution across service and operations; take ownership of targets, rollouts, and performance goals.
Collaborate with front-of-house management and bar teams to meet guest and beverage quality standards.
Maintain a clean, organized kitchen and follow food safety and sanitation guidelines.
Assist with ordering, inventory control, food cost management, and line checks.
Inspect kitchen equipment regularly and report maintenance needs.
Support special events and catering functions as needed.