Sous Chef

Job Summary:

We are a 14,000sqft Modern Eatery where you can enjoy a glass of wine as you taste your way through our quick service Deli, Panini, Café, Bakery, Pastry, Pizza, and Hot Food offerings. Thoughtfully accompanied by a full-service bar and lounge serving craft cocktails and Italian inspired small plates. You can recreate the magic on the go with our deliciously fresh take home items.

The Sous Chef is responsible for overseeing the daily operations of the prepared foods kitchen, ensuring that all recipes are executed with precision, food safety standards are upheld, and production goals are met. They also collaborate with the department managers to provide culinary support to meet the operation's needs. Planning menus and executing private events both on site and off site. This role requires a strong culinary background, team leadership, organizational skills, and a passion for delivering delicious, high-quality food consistently.

Our ideal candidate is someone who is ready to take their career to the next level, and work with a team of like minded individuals looking to build something special. Collaboration is key and the willingness to go the extra mile to get things done.

Key Responsibilities:

Culinary Operations

• Supervise daily production of all prepared foods including hot bar, grab-and-go, soups, salads, entrees, and catering
• Ensure all recipes are followed accurately and consistently, maintaining quality standards
• Maintain proper portioning, ingredient prep, cooking times, and food presentation
• Schedule production to meet sales forecasts and peak traffic times
• Oversee special menus for holidays and events

Food Safety & Sanitation

• Enforce strict adherence to food safety regulations (e.g., ServSafe, HACCP, temperature logs)
• Maintain clean and organized prep areas, coolers, and storage areas
• Monitor and document hot/cold holding temperatures, cooling procedures, and shelf life
• Lead weekly deep-cleaning and sanitation schedules
• Prepare department for internal audits and health inspections

Inventory & Cost Control

• Order ingredients and supplies from approved vendors based on par levels and menu planning
• Maintain organized inventory systems for dry goods, fresh ingredients, and prepared items
• Track usage and minimize food waste through effective prep and repurposing plans
• Manage food cost targets and labor productivity
• Monitor catering supply inventory and coordinate with front-end teams

Team Leadership

• Hire, train, and lead cooks, prep staff, and kitchen stewards
• Provide ongoing coaching and feedback; conduct performance reviews
• Create weekly schedules and manage labor within budget
• Lead daily pre-shift huddles with culinary team
• Foster a culture of accountability, pride, and teamwork

Catering & Guest Service

• Oversee production and packaging of catering orders (corporate, events, holidays)
• Ensure accuracy, presentation, and on-time readiness of all catered food
• Respond to last-minute catering changes or high-volume demands professionally
• Support customer service team with product knowledge and cross-department coordination

Reporting & Communication

• Submit weekly production, waste, and labor reports to General Manager
• Participate in department manager meetings and seasonal menu planning
• Communicate clearly with deli, café and restaurant teams for product planning
• Develop prep guides, batch logs, and training materials for new team members

Qualifications:

• 3-5 years of culinary/kitchen management experience (preferably in Italian Cuisine)
• Proven experience leading a team in a fast-paced kitchen environment
• Culinary degree or food service certification preferred
• ServSafe Manager Certification or equivalent
• Strong knowledge of food safety, kitchen operations, and recipe execution
• Ability to lift 50 lbs, stand for long hours, and work in hot/cold conditions
• Bilingual English and Spanish preferred
• Excellent communication, time management, and leadership skills

Working Conditions:

• Fast-paced kitchen and retail food service environment
• Exposure to heat, refrigeration, wet floors, and heavy kitchen equipment
• Schedule includes early mornings, evenings, weekends, and holidays

Benefits Include:

• Positive Work Environment
• Competitive Pay,
• No Late Nights
• Health, Dental and Vision Insurance
• Paid Time Off
• Employee Discount
• Bonus Programs for Management

Employment Eligibility
We participate in E-Verify to confirm work authorization for all new employees. As part of the hiring process, employment eligibility will be verified through the U.S. Department of Homeland Security and the Social Security Administration.

Job Type: Full-time

Pay: $65, $75,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person