Sous Chef

bartaco•Stamford, CT

7d•$65,000 - $70,000

About The Position

At bartaco, the Sous Chef provides daily leadership and direction for kitchen operations and the culinary team. The role supports a guest-focused dining experience by ensuring recipes, food preparation, presentation, and service meet the restaurant’s quality standards. The Sous Chef coaches and develops team members, supports hiring and onboarding, and helps create a positive, accountable kitchen culture. The position also assists with scheduling, ordering, inventory, food cost management, line checks, kitchen cleanliness and sanitation, equipment inspections, performance goals, rollouts, and special events or catering. Collaboration with front-of-house management and bar teams is part of maintaining bartaco’s guest and beverage quality standards.

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 standards.
Oversee daily kitchen operations so service runs seamlessly and efficiently.
Lead by example during shifts, demonstrating 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 and empower team members through emotional intelligence.
Manage scheduling and staffing to balance operational needs with team well-being.
Recognize achievements and provide constructive feedback.
Maintain standards across service and kitchen operations; take ownership of targets, rollouts, and performance goals.
Collaborate with front-of-house management and bar teams to uphold guest and beverage quality standards.
Maintain a clean and organized kitchen while following 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.