Sous Chef

The ideal candidate must have culinary management experience in an upscale/fine-dining restaurant.

Compensation: $60,000.00 to $70,000.00/year plus quarterly bonus

Responsibilities of the Sous Chef

  • Prepare a wide variety of food products from scratch
  • Develop, plan, organize, and conduct formal training sessions for employees
  • Plan, coordinate and supervise the work activity throughout the day
  • Maintain inventory of foods and supplies for the area of assignment and maintain controls over these areas


  • A culinary degree from an accredited university is preferred but not required
  • A passion and love for food and service must be evident
  • Experience in high-volume casual-upscale dining restaurant
  • Comprehensive knowledge of profit and loss


  • Paid Holidays / Vacation
  • Medical, dental and vision insurance
  • Life Insurance
  • Disability Insurance
  • Accidental Death & Dismemberment Insurance
  • Paid Sick Leave
  • Profit sharing
  • Severance Pay
  • 401K