Sous Chef
About The Position
As Sous Chef, you'll be second in command to our Executive Chef, leading kitchen operations, food preparation, and presentation across all three daily meals. You'll oversee our Culinary Specialist Supervisor and their team and step in to run back-of-house whenever the Executive Chef is away. This role is unique as the craft of cooking becomes part of a healing experience, and leadership shapes a kitchen team that cooks with skill, intention, and heart. The day-to-day involves leading daily kitchen operations, overseeing food preparation, quality, and presentation, mentoring and training cooks, partnering on menu development and the farm-to-table program, ensuring dietary needs and allergies are handled with precision, managing inventory, supplies, waste tracking, and food cost, running the sous vide process, keeping the kitchen clean, safe, and running smoothly, preparing items for the bookstore and supporting special events, staying curious about food trends, and helping create a kitchen culture rooted in ANCHOR values.
Requirements
- 3+ years of culinary experience in a well-rated, high-volume or fine dining kitchen
- Leadership experience as a Sous Chef, Executive Sous Chef, or Chef de Cuisine, with a track record of developing and managing kitchen teams
- Strong command of advanced cooking techniques and specialty equipment
- Experience with purchasing, inventory management, and food cost
- A calm, organized presence under pressure and the ability to juggle a lot at once
Nice To Haves
- A culinary degree or certificate is a plus, but not required
Responsibilities
- Lead daily kitchen operations alongside the Executive Chef and take full ownership of back-of-house in their absence
- Oversee food preparation, quality, and presentation so every plate reflects the care behind it
- Mentor and train cooks on recipes, techniques, and standards, building a team that grows in confidence and skill
- Partner with the Executive Chef on menu development and help bring our farm-to-table program to life
- Make sure every client's dietary needs and allergies are handled with precision and care
- Manage inventory, supplies, waste tracking, and food cost, and support monthly inventory counts and financial tracking
- Run our sous vide process and keep the kitchen clean, safe, and running smoothly
- Prepare items for our bookstore and support special events
- Stay curious about trends in food and hospitality and bring fresh ideas to the table
- Help create a kitchen culture rooted in our ANCHOR values, where every team member feels respected and supported
Benefits
- Competitive base compensation with discretionary bonus incentives
- Medical, dental, vision, disability and life insurance offerings
- 401K plan with company match up to 4%
- Attractive Paid Time Off policies
- Ability to participate in Onsite’s workshops
- Company Employee Assistance Program
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
