Chef & Sous Chef

About This Role

This opportunity is for an experienced Head Chef and Sous Chef to join the culinary team of an independently operated restaurant and tavern. The roles suit passionate, hands-on professionals who appreciate quality ingredients, thoughtfully prepared American cuisine, and genuine hospitality, bringing creativity, strong culinary fundamentals, and a commitment to consistency and teamwork.

Responsibilities

• Lead daily kitchen operations and supervise culinary staff (Head Chef)
• Oversee menu development, seasonal specials, and food quality (Head Chef)
• Manage purchasing, inventory, food costs, and kitchen efficiency (Head Chef)
• Maintain high standards of food preparation, presentation, and safety (Head Chef)
• Train and develop a motivated, professional kitchen team (Head Chef)
• Support the Head Chef in daily kitchen operations (Sous Chef)
• Assist with food preparation, cooking, plating, and service (Sous Chef)
• Supervise kitchen staff and ensure consistent food quality (Sous Chef)
• Assist with inventory, ordering, and food cost control (Sous Chef)
• Maintain kitchen organization, cleanliness, and safety standards (Sous Chef)

Requirements

• Proven kitchen leadership experience (Head Chef)
• Strong culinary skills (Head Chef)
• Knowledge of restaurant operations and cost management (Head Chef)
• Previous Sous Chef or senior line cook experience (Sous Chef)
• Strong cooking fundamentals (Sous Chef)
• Organizational skills (Sous Chef)
• The ability to thrive in a team-oriented kitchen (Sous Chef)

Benefits

• Creative input into menus and seasonal offerings
• A collaborative and supportive working environment
• Opportunities for professional growth and development

Application Process

• Submit your résumé and a brief introduction outlining your experience
• Indicate which position you are applying for