Sous Chef Jobs

About The Position

Requirements

• At least two years of kitchen management experience in a full-service, high-volume restaurant.
• Previous experience as a Sous Chef, Kitchen Manager, or Kitchen Supervisor in a full-service restaurant.
• Strong culinary fundamentals and experience working multiple kitchen stations.
• Strong understanding of kitchen operations, prep systems, and production planning.
• General understanding of restaurant business operations and financials, including food cost, labor, inventory, and waste control.
• Ability to lead, prioritize, and remain organized in a fast-paced environment.
• Ability to coach, lead, and develop kitchen team members.
• Strong prep planning, production, and organizational skills.
• Commitment to consistent food quality, recipe execution, portion control, and presentation.
• Strong communication, time-management, and problem-solving skills, including calm and clear communication during high-volume service.
• Dependable attendance, accountability, and a professional work ethic.
• Commitment to food safety, kitchen cleanliness, and sanitation.
• Flexible availability based on restaurant needs, potentially including daytime prep and production, evening shifts, weekends, holidays, opening and closing responsibilities, and peak-period coverage.
• Ability to perform essential kitchen duties, including standing for extended periods and safely lifting up to 50 pounds, with or without reasonable accommodation.

Nice To Haves

• SERV Safe certification, or willingness to obtain it.
• Desire to grow within MooCoo Group.

Responsibilities

• Lead by example while working alongside the kitchen team.
• Assist the Chef with daily Back of House operations.
• Supervise daytime prep and production and ensure the kitchen is ready for service.
• Set daily prep priorities and communicate production needs.
• Ensure menu items meet standards for quality, consistency, portion size, and presentation.
• Monitor product quality during receiving, storage, preparation, and service.
• Coach, train, and develop prep cooks and line cooks, providing clear direction and timely feedback.
• Help maintain a positive and accountable kitchen culture.
• Assist the Chef with scheduling, staffing needs, and daily labor management.
• Assist with inventory, ordering, receiving, and product rotation.
• Support food cost goals through accurate preparation, portion control, and waste reduction.
• Maintain proper labeling, dating, storage, and food handling procedures.
• Keep kitchen stations, equipment, storage areas, and workspaces clean, organized, and service-ready.
• Enforce food safety, sanitation, and health department standards.
• Support service execution, including working stations and expediting as needed.
• Complete assigned opening, closing, and daily kitchen checks.
• Promptly communicate staffing, equipment, product, and operational concerns.
• Collaborate with the Chef, General Manager, and Front of House team to support smooth service and a consistent guest experience.

Benefits

• Annual salary of $50,000–$60,000, based on experience.
• Medical, dental, and vision insurance, subject to eligibility and plan terms.
• Paid vacation in accordance with company policy.
• Manager dining benefits at MooCoo Group restaurants.
• Internal training and leadership development.
• Opportunities for advancement within MooCoo Group.
• Promote-from-within culture.
• Professional, team-oriented environment.