Sous Chef

bartaco•Stamford, CT

About The Position

At bartaco, food is our passion and people are our purpose. The company invests in its team and creates an environment where team members can learn, develop, and succeed. The Sous Chef brings the bartaco experience to life through food and supports the company’s values of pride, teamwork, accountability, continual improvement, transparency, and creating positive experiences for guests and colleagues. The Sous Chef provides daily leadership and direction for kitchen operations and the culinary team. This role ensures recipes, food preparation, and presentation meet restaurant specifications and quality standards, while helping deliver memorable guest experiences. The Sous Chef also supports the development and well-being of team members and contributes to efficient, safe, and consistent restaurant operations.

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.
Able to tolerate long periods working on foot or standing.
Able to lift and move objects up to 50 pounds.
Able to work in a kitchen environment that may involve exposure to heat or cold.
Bring an energetic work ethic and positive attitude to every shift.

Nice To Haves

A culinary arts degree is preferred, but not required.

Responsibilities

Ensure dishes meet bartaco’s quality and presentation standards and uphold its guest-service expectations.
Oversee daily kitchen operations so service runs seamlessly and efficiently.
Lead by example during shifts, promoting hospitality, energy, and attentiveness.
Foster a positive work environment that supports teamwork, morale, and professional growth.
Develop and mentor kitchen staff, reinforcing recipes, portion sizes, and quality standards.
Hire and onboard talent who embody bartaco’s values.
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, celebrate wins, and provide constructive feedback.
Maintain standards and execution across service and kitchen 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 and 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.