Sous Chef

At Q39 BBQ, we're all about chef-driven, competition-style barbecue. As Sous Chef, you'll be the right hand to our Restaurant Chef, ensuring that every plate of brisket, ribs, chicken, and beyond meets our high standards. This role is about leadership, consistency, and passion for the craft — from the smoker to the service line.

• Assist in daily kitchen operations, including prep, cooking, plating, and quality control.

• Supervise and mentor line cooks, prep cooks, and kitchen staff.

• Ensure consistency in recipes, flavor profiles, and presentation standards.

• Monitor food inventory, ordering, and proper storage.

• Uphold health, safety, and sanitation standards in all areas of the kitchen.

• Collaborate with the Executive Chef on menu development and specials.

• Step into the lead role when the Executive Chef is absent.

• Support training of staff in BBQ techniques, kitchen safety, and efficiency.

• 3–5 years of culinary experience, with at least 1–2 years in a leadership role (Sous Chef, Kitchen Supervisor, or similar).

• Strong knowledge of cooking techniques — especially live fire, smoking, grilling, and traditional BBQ.

• Ability to lead a fast-paced, high-volume kitchen with consistency and composure.

• Excellent communication and leadership skills.

• ServSafe or equivalent food safety certification (preferred).

• Passion for hospitality and delivering exceptional guest experiences.

• Ability to lift 50 lbs and work on your feet for extended periods.

• Industry Leading Compensation based on experience.

• Growth opportunities within a respected chef-driven BBQ brand.

• Staff meals & discounts.

• A fun, team-oriented environment built on passion and craft.