Sous Chef (High-Volume, Brunch-Focused Operations)

Sous Chef (High-Volume, Brunch-Focused Operations)

A fast-growing, chef-driven restaurant group is seeking a hands-on Sous Chef to support high-volume brunch and daytime service. This role is ideal for a strong line leader who thrives in fast-paced environments, values consistency and systems, and is committed to developing teams while delivering high-quality food at scale.

• 100% employer-sponsored health insurance
• Paid vacation and sick time
• Consistent daytime schedule (Thursday–Monday, no nights)
• Growth opportunities within an expanding restaurant group

• Lead and execute high-volume brunch service with a strong presence on the line and expo
• Train, mentor, and develop BOH team members to ensure consistency and accountability
• Oversee prep, inventory, ordering, and kitchen organization to support efficient operations
• Maintain quality, food safety, and cost control standards across all areas of the kitchen

• 2+ years of Sous Chef or Kitchen Manager experience in a high-volume environment
• Proven ability to lead during fast-paced service while maintaining quality and consistency
• Strong knowledge of kitchen systems, inventory management, and food cost control
• ServSafe certification (or ability to obtain) and strong leadership/communication skills