Sous Chef

North Italia • Orlando, FL

2d

About The Position

The Sous Chef helps lead a culinary team committed to preparing dishes from scratch with a focus on quality, flavor, and excellence. Reporting to the Executive Chef, this role supports the restaurant’s mission of providing great hospitality every time. The position involves managing shifts, supporting financial performance, maintaining kitchen standards, and coaching and developing the team in a high-volume restaurant environment.

Requirements

• At least 2 years of high-volume culinary management experience.
• Demonstrated working understanding of business operations and financials.
• Experience with POS systems and inventory control systems.
• Ability to work shifts lasting 10 or more hours.
• Ability to stand, sit, squat, or walk for extended periods.
• Must be able to work closing shifts, weekends, and holidays as needed.
• Ability to grasp, reach overhead, push, lift, and carry up to 50 pounds.
• Finger and hand dexterity to operate kitchen machinery and knives.
• Ability to withstand changes in temperature and occasional smoke, steam, and heat, and to work in a confined space.
• Hearing, visual, and sensory abilities to observe and detect emergency situations and distinguish food product, taste, texture, temperature, and presentation.

Nice To Haves

• Prior experience with POSitouch and Crunchtime.

Responsibilities

• Manage shifts, including daily decision-making, scheduling, and planning.
• Demonstrate ingredient knowledge and awareness of culinary trends.
• Help the restaurant meet financial goals by controlling cost of goods and identifying solutions when targets are not met.
• Maintain kitchen cleanliness and organization, and oversee equipment care and maintenance.
• Handle on-the-fly requests calmly and professionally, helping create a positive work environment.
• Foster continuous learning, open and honest feedback, and corrective action as needed.
• Manage labor expectations and plan each scheduled shift accordingly.
• Understand sales and labor budgets and discuss profit and loss with the management team.
• Coach, lead, and develop the restaurant team while supporting continuous improvement.
• Help create memorable dining experiences and maintain high standards for product quality and restaurant cleanliness.

Benefits

• Medical, dental, and vision insurance.
• Company-paid group life insurance.
• Short-term and long-term disability coverage.
• Paid time off, including vacation and sick time.
• Health Savings Account.
• 401(k) plan with company match.
• Tuition assistance.
• Eligible for up to 50% next-day pay, with exclusions applying.
• Employee Assistance Programs.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed