We are hiring a Sous Chef for a high-volume, upscale steakhouse with a strong reputation for quality, consistency, and service. This is a hands-on leadership role in a structured, performance-driven kitchen where attention to detail and execution matter. Responsiblities: • Lead and execute service across sauté, grill, garde manger, and expo stations • Maintain plating standards, ticket times, and overall food quality during high-volume service • Supervise, train, and develop line cooks and prep staff • Support inventory, ordering, and vendor coordination • Manage food cost, portion control, and waste reduction • Ensure compliance with sanitation and food safety standards • Assist with scheduling and labor management • Support menu execution and recipe adherence • Step into kitchen leadership when needed Qualifications: • 2+ years of Sous Chef or strong kitchen leadership experience with loyalty proven by 2 year plus tenures with each previous employer • Background in upscale casual or fine dining, high-volume environments • Experience in scratch kitchens with strong attention to detail • Hands-on leadership style, not a “clipboard” manager • Strong work ethic, accountability, and pride in performance • Understanding of food cost, labor, inventory, and kitchen systems Compensation & Benefits • Base salary: $65,000–$75,000 • Bonus opportunity • Health, dental, and vision insurance • Paid time off • Growth and advancement opportunities within a multi-unit restaurant group JOB ID: 182002 #post Mike Ferrara