Sous Chef Jobs

About The Position

Requirements

• 2-3 years of culinary experience in a full-service restaurant environment, with at least 1 year in a supervisory or lead cook role
• Strong technical culinary skills with a thorough knowledge of cooking methods, techniques, ingredients, and equipment
• Proven ability to lead and motivate a kitchen team during high-volume service
• Solid understanding of food safety regulations, health codes, and sanitation best practices
• Flexible availability, including nights, weekends, and holidays
• Ability to stand for extended periods and lift up to 50 pounds regularly
• A genuine passion for food, hospitality, and developing others

Nice To Haves

• ServSafe certification preferred
• Experience with food and labor cost management, inventory control, and ordering preferred
• Ability to work with a high degree of independence and make sound decisions under pressure
• Strong organizational, time management, and communication skills

Responsibilities

• Assist the Executive Chef in overseeing all daily back of house operations, ensuring smooth and efficient service from prep through close
• Lead, coach, and develop the kitchen team during service, providing real-time guidance, feedback, and support to ensure every plate meets our standards
• Maintain the highest standards of food quality, consistency, and presentation across all menu items on every shift
• Step in as acting Kitchen Manager in the absence of senior kitchen leadership, taking full ownership of back of house operations
• Conduct line checks before every service to ensure all stations are properly stocked, organized, and ready for execution
• Assist in creating and managing prep lists, station assignments, and production schedules to maximize kitchen efficiency
• Collaborate with the Executive Chef on menu development, seasonal specials, and new item creation
• Ensure all health code requirements, food safety regulations, sanitation standards, and company policies are strictly followed at all times
• Enforce proper food rotation, labeling, and storage procedures to minimize waste and maintain freshness
• Assist with ordering, receiving, and inventory management, ensuring the quality and quantity of all incoming product meets our standards
• Monitor food and labor costs during service, minimizing waste and maximizing efficiency without compromising quality
• Operate, maintain, and troubleshoot kitchen equipment, reporting any issues promptly to management
• Assist in recruiting, training, and onboarding new kitchen team members
• Foster a positive, respectful, and high-performing kitchen culture that reflects the values of Suser Restaurant Group

Benefits

• Competitive pay
• Employee discounts
• Flexible scheduling
• Real opportunities for growth and advancement
• A supportive team culture built on respect, accountability, and collaboration