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Position Title: Chef / Sous Chef
Reports To: Executive Chef / General Manager
Location: Gallions / Shunk Gulley
Employment Type: Full-Time Pay:60,000.00 and up plus Bonus for Sous Chef Pay: 75,000.00 and up plus Bonus for Chef
Position Summary
We are seeking a talented, motivated, and experienced Chef / Sous Chef to join our culinary leadership team. This role is responsible for supporting all kitchen operations, maintaining high food quality standards, leading and developing kitchen staff, and ensuring an efficient, clean, and organized kitchen environment. The ideal candidate is passionate about food, thrives in a fast-paced environment, and demonstrates strong leadership, creativity, and attention to detail.
Key Responsibilities
Kitchen Leadership & Team Management
- Assist in overseeing daily kitchen operations to ensure smooth and efficient service.
- Supervise, train, mentor, and motivate kitchen staff to uphold company standards.
- Lead by example through professionalism, teamwork, and a hands-on management style.
- Help create staff schedules and manage labor costs effectively.
- Support recruitment, onboarding, and ongoing training of kitchen team members.
- Prepare and oversee preparation of menu items according to recipes and presentation standards.
- Ensure consistency, portion control, and exceptional food quality at all times.
- Assist in menu development, specials creation, and seasonal offerings.
- Monitor food production to maintain speed, accuracy, and guest satisfaction.
- Assist with ordering, receiving, and inventory control of all food and kitchen supplies.
- Minimize waste and support food cost goals through proper product handling and rotation.
- Ensure all food is stored and labeled according to safety and company standards.
- Maintain a clean, organized, and sanitary kitchen environment.
- Ensure compliance with all health department regulations, food safety standards, and company policies.
- Monitor equipment condition and report maintenance needs promptly.
- Enforce safe work practices and proper use of kitchen equipment.
- Step into leadership responsibilities in the absence of the Executive Chef or Head Chef.
- Support front-of-house coordination to ensure smooth service and guest satisfaction.
- Participate in team meetings and contribute ideas for operational improvements.
- 2+ years of culinary leadership experience as a Sous Chef, Lead Cook, or Chef preferred.
- Strong knowledge of food preparation techniques, kitchen systems, and sanitation standards.
- Ability to work efficiently in a high-volume, fast-paced environment.
- Strong leadership, communication, and organizational skills.
- Food safety certification preferred (or willingness to obtain).
- Ability to work flexible hours, including nights, weekends, and holidays.
- Ability to stand for extended periods and lift up to 50 lbs.
- Menu development and creative plating experience.
- Inventory and food cost management knowledge.
- Strong problem-solving and multitasking ability.
- Passion for hospitality and team development.
- Competitive salary based on experience
- Health, dental, and vision benefits
- Paid time off
- Employee meals and dining discounts
- Growth and advancement opportunities
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