Sous Chef

Flow • Fort Lauderdale, FL

33d

About The Position

As the Sous Chef, you will lead and support all things food at Flow — from our Café, Grocer, and Commissary Kitchen to Food Trucks and Offsite Catering. This includes overseeing preparation, quality, and consistency while jumping in hands-on when needed. You’ll help shape menus, manage sourcing and pricing, and ensure the best ingredients make it to every plate. Along the way, you’ll guide and inspire our kitchen teams and supervisors, keeping operations running smoothly across all outlets. At the heart of it, this role is about creating great food, building great teams, and delivering experiences that guests (and teammates) love.

Requirements

• 2-4 years of proven experience as a Sous Chef or strong background as a Senior Line Cook in a high-volume kitchen.
• Formal culinary training or equivalent professional experience.
• Able to walk and stand for long periods of time (10 hours).
• Must be able to move, pull, push, carry or lift of up to 50 pounds on occasion and 30 pounds regularly.
• Strong leadership skills with the ability to mentor, motivate, and develop a team.
• Deep knowledge of culinary techniques, food safety standards, and sanitation regulations.
• Excellent organizational and time-management skills, with the ability to manage multiple priorities.
• Strong communication and collaboration skills across all levels of the team.
• Ability to work under pressure while maintaining quality and consistency.
• Flexibility to work evenings, weekends, and holidays as required.
• Physical stamina to stand for extended periods and perform hands-on kitchen work.
• Passion for food, creativity, and delivering memorable guest experiences.

Responsibilities

• Support the Executive Chef in daily operations, menu execution, and team leadership.
• Supervise and mentor kitchen staff, creating a positive, collaborative, and growth-oriented environment.
• Ensure all dishes meet Flow’s standards for quality, consistency, and presentation.
• Monitor recipe adherence, portion control, and food safety compliance. Recommend and communicate to Culinary Director as needed.
• Monitor product quality, manage inventory, and coordinate supply orders.
• Uphold sanitation and safety practices in line with company and regulatory standards.
• Contribute to hiring, training, and performance development of kitchen staff.
• Participate in kitchen leadership meetings and support planning initiatives.

Benefits

• Comprehensive benefits package (Medical / Dental / Vision / Disability / Life)
• Paid time off and 13 paid holidays
• 401(k) retirement plan
• Healthcare and Dependent Care Flexible Spending Accounts (FSAs)
• Access to HSA-compatible plans
• Pre-tax commuter benefits
• Employee Assistance Program (EAP), free therapy through SpringHealth, acupuncture, and other wellness offerings

What This Job Offers

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