Sous Chef

North Italia • Artesia, CA

26d

About The Position

The Sous Chef reports to the Executive Chef and helps lead a culinary team preparing dishes from scratch with a focus on quality, flavor, and excellence. The role supports the restaurant’s mission of delivering great hospitality every time. It involves managing shifts and labor, supporting financial goals through cost control, 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 of ten hours or longer.
• 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 work amid temperature changes, occasional smoke, steam, and heat, and 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 systems.

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 care for and maintain equipment.
• Handle on-the-fly requests calmly and positively.
• 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 matters with the management team.
• Coach, lead, and develop the restaurant team while supporting a safe environment and high standards for product quality and cleanliness.
• Help create memorable dining experiences by exceeding guest expectations.

Benefits

• Medical, dental, and vision coverage
• Company-paid group life insurance
• Short-term disability 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: Mid Level
• Education Level: No Education Listed