Serving as a key member of the culinary leadership team, the Sous Chef works closely with the Executive Chef to oversee daily kitchen operations, inspire and develop culinary staff, and ensure every dish reflects the quality and care that define the restaurant. This role suits a passionate culinary professional who thrives in a fast-paced kitchen, takes pride in every plate, and knows how to bring out the best in a team.
Responsibilities
Lead by example, setting the standard for professionalism, organization, discipline, and culinary excellence
Oversee food preparation, cooking techniques, plating, and presentation to ensure every dish meets standards for quality, flavor, and consistency
Partner closely with the Executive Chef in managing daily kitchen operations, executing menus, maintaining standards, and achieving culinary goals
Coordinate kitchen stations, manage workflow, and ensure food is prepared and delivered efficiently without compromising quality
Maintain consistency in recipes, portion sizes, presentation, and preparation methods
Train, coach, and mentor culinary staff while encouraging professional growth, accountability, and teamwork
Stay calm, organized, and solution-oriented during high-volume service while helping the team remain focused and confident
Hold team members accountable to established standards while creating a positive, respectful, and productive kitchen environment
Assist with ordering, inventory control, proper product rotation, portion management, and waste reduction to support efficient kitchen operations
Ensure proper food handling, storage, sanitation, and cleanliness standards are consistently maintained in accordance with health and safety regulations
Communicate with purpose, working closely with the culinary team, management, and front-of-house staff to ensure seamless coordination and accurate execution
Identify opportunities to improve kitchen efficiency, organization, training, and overall food quality
Collaborate with the Executive Chef on menu development, seasonal offerings, specials, and new culinary ideas
Step into any station when needed and support the team during demanding services
Requirements
A genuine passion for cooking, culinary craftsmanship, and delivering exceptional dining experiences
Previous experience as a Sous Chef, Kitchen Manager, or strong culinary leader in an upscale or high-volume restaurant
A solid understanding of culinary techniques, food preparation, flavor development, and refined plate presentation
Strong leadership skills with the ability to motivate, train, and hold a team accountable while maintaining a positive kitchen culture
Excellent organizational skills and the ability to manage multiple priorities in a fast-paced environment
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A commitment to consistency, quality, and attention to detail in every aspect of kitchen operations
Strong communication skills and the ability to collaborate effectively with both back-of-house and front-of-house teams
The ability to remain calm, focused, and decisive under pressure
Knowledge of food safety regulations, sanitation procedures, inventory management, and food cost controls
A proactive mindset with the ability to recognize challenges, solve problems, and continuously improve operations
Dependability, professionalism, and a strong sense of personal accountability
Flexibility to work evenings, weekends, and holidays as needed
The ability to remain on your feet for extended periods and perform the physical responsibilities of a professional kitchen environment
Nice to have:
Experience with scratch cooking, fresh ingredients, and elevated American or Italian-inspired cuisine
Benefits
Health and dental insurance options
Retirement savings plan with employer matching
Employee discounts on meals
Paid time off for eligible full-time employees
Opportunities for culinary creativity, professional development, and career advancement
Opportunity to work alongside a passionate team that values collaboration, craftsmanship, and exceptional hospitality
About the Company
Sacred Pepper is a modern American osteria that believes great food goes beyond the ingredients on the plate, focusing on craftsmanship, thoughtful execution, and creating memorable moments around the table.
