Sous Chef

The AM Sous-Chef Summary:
The AM Sous-Chef at Craig's is a hands-on, early-day kitchen leader responsible for managing prep production, receiving, kitchen organization, sanitation, and opening procedures. This is a foundational kitchen management role ideal for a technically skilled, organized, and reliable chef ready to step into leadership. You will uphold Craig's culinary standards in food quality, cleanliness, consistency, and professionalism throughout prep operations.

• Oversee daily prep production, ensuring accuracy, quality, and consistency across all prep items
• Manage the prep team (prep cooks, dishwashers, porters), delegating tasks and ensuring timely completion
• Maintain pristine kitchen organization and cleanliness in accordance with all health and safety standards
• Conduct daily walk-throughs, prep sheets, and station readiness checks
• Support product receiving and inventory management; verify deliveries against invoices
• Execute prep-focused line checks, product labeling, FIFO rotation, and storage standards
• Communicate effectively with the Executive Chef and PM Sous-Chef to ensure seamless shift handoffs
• Lead by example with a hands-on work ethic, professionalism, and attention to detail
• Participate in recipe testing, prep refinement, and operational improvement initiatives
• Uphold Craig's brand identity and food philosophy with humility, respect, and consistency

• Minimum 2 years of kitchen experience, with at least 1 year in a leadership or supervisory prep role
• Strong organizational, prep, and mise-en-place execution skills
• ServSafe certification (or ability to obtain within 30 days)
• Solid understanding of food safety, sanitation, and kitchen best practices
• Comfortable leading a small team; reliable, punctual, and coachable
• Able to lift 50 lbs, stand for long periods, and work in a physically demanding kitchen environment
• Bilingual (English/Spanish) a plus but not required

The PM Sous-Chef Summary:
The PM Sous-Chef at Craig's is a senior culinary leader responsible for managing dinner service, driving the kitchen's performance under pressure, and upholding the standards that define Craig's excellence. This role demands a calm, focused leader with exceptional line management skills, deep culinary acumen, and the ability to mentor, direct, and elevate a high-performing team during peak service.

• Lead the dinner service, including expo, ticket flow, pacing, communication, and quality control
• Supervise and coach line cooks, ensuring excellence in execution, plating, and consistency
• Execute daily pre-service meetings, kitchen lineups, and service transitions
• Maintain a clean, efficient, and calm kitchen environment throughout high-volume service
• Collaborate with the Executive Chef on nightly specials, production planning, and line prep standards
• Manage nightly breakdown, closing checklists, and cleanliness of all line stations
• Communicate clearly with FOH managers, expeditors, and the Executive Chef to drive alignment
• Uphold Craig's service rhythms, hospitality-driven plate execution, and guest-focused mentality
• Support hiring, onboarding, and ongoing development of BOH staff
• Participate in recipe development, quality testing, and kitchen improvement initiatives

• Minimum 4–5 years of professional kitchen experience with at least 2 years in a sous-chef or lead line cook role
• Deep understanding of fine-dining service standards and ticket execution under pressure
• Exceptional communication and line management skills; calm and assertive under pressure
• ServSafe certification (or ability to obtain within 30 days)
• Ability to train and mentor line cooks and instill discipline, consistency, and pride
• Experience with high-volume kitchens and elevated food standards
• Able to lift 50 lbs, stand for long periods, and maintain physical endurance through late-night shifts
• Bilingual (English/Spanish) a plus but not required

• Competitive salary based on experience
• Health insurance options
• Paid time off
• Growth potential within the Craig's brand