Sous Chef- Handmade Pasta & Sauce Production

DeMarco's Italian•Greenville, SC

12d•Onsite

About The Position

The Sous Chef is a key culinary leadership role responsible for managing back-of-house operations and supporting the execution of our pasta-driven Italian menu. The ideal candidate must have strong, hands-on experience producing handmade pasta and preparing sauces from scratch. This position oversees food preparation, cooking, inventory management, and team supervision while maintaining consistently high standards of quality, presentation, sanitation, and food safety. The Sous Chef will work closely with the culinary and management teams to develop pasta dishes, refine recipes, and ensure smooth kitchen operations.

Requirements

Proven experience as a Sous Chef or senior kitchen leader in a full-service, pasta-driven Italian restaurant.
Professional experience making fresh pasta by hand is required.
Strong knowledge of pasta dough preparation, hydration, resting, rolling, shaping, filling, cutting, cooking, and storage is required.
Professional experience preparing a variety of sauces from scratch is required.
Strong understanding of sauce development, seasoning, reduction, emulsification, consistency, and proper holding procedures.
Ability to teach and supervise handmade pasta and sauce production while maintaining consistency across the kitchen team.
Strong culinary technique with a thorough understanding of food preparation, recipe execution, and high-volume kitchen operations.
Experience with inventory management, ordering, purchasing, food-cost control, portioning, and waste reduction.
Demonstrated ability to lead, manage, train, and develop kitchen employees.
Excellent communication and organizational skills, with the ability to coordinate effectively between FOH and BOH teams.
Ability to resolve guest, vendor, and employee concerns with professionalism and sound judgment.
Availability to work early mornings, late nights, weekends, holidays, and other shifts required by the business.
Ability to stand for extended periods and safely move or lift up to 50 pounds.

Responsibilities

Oversee daily BOH operations, including preparation, cooking, service, and cleanup.
Lead the production of handmade pasta, including mixing dough, rolling, shaping, cutting, filling, portioning, and proper storage.
Prepare and supervise the production of sauces from scratch, ensuring consistency in flavor, texture, quality, and yield.
Train and develop kitchen employees in proper pasta-making, sauce production, cooking techniques, plating, and recipe execution.
Maintain consistent pasta quality and proper cooking techniques during high-volume service.
Lead pre-shift meetings and conduct regular line, temperature, cooler, and sanitation checks.
Organize food tastings and line checks to maintain the quality and presentation of every menu item.
Collaborate with the Partners and culinary team to maintain accurate recipe books, preparation procedures, and kitchen standards.
Assist with developing and introducing new pasta dishes, sauces, and seasonal menu items.
Manage food ordering, purchasing, receiving, and inventory while maintaining proper product levels.
Monitor food costs, portioning, waste, yields, and kitchen labor to support cost-effective operations.
Ensure effective communication between the front-of-house and back-of-house teams.
Recruit, train, supervise, and develop line cooks and preparation staff.
Inspire the kitchen team through hands-on leadership, accountability, creativity, and professionalism.
Direct kitchen service and expedite when needed to ensure accurate and timely execution.
Maintain all food safety, sanitation, labeling, storage, and workplace safety standards.