Sous Chef

Location: Columbus, OH

Base Salary: $75,000-$85,000

Position Overview

We are seeking an experienced Sous Chef to support the Executive Chef in all aspects of kitchen operations. The Sous Chef serves as second in command of the culinary team, leading service execution, upholding quality and consistency standards, and developing kitchen staff. This is a hands on leadership role for a driven culinary professional who thrives in a high volume, quality driven environment.

Key Responsibilities

• Support the Executive Chef in daily kitchen operations, including prep, service, and closing procedures
• Lead the line during service, ensuring consistency, timing, and presentation standards on every plate
• Supervise, train, and mentor line cooks and prep staff, fostering a positive and professional kitchen culture
• Assist in menu development, recipe testing, and seasonal menu rotations
• Manage inventory, ordering, and receiving to maintain par levels and control food cost
• Monitor food and labor costs, contributing to budget targets set by the Executive Chef
• Maintain compliance with all health, safety, and sanitation regulations, including local health department standards
• Conduct daily line checks and ensure proper storage, labeling, and rotation of all product
• Step in as acting Executive Chef in their absence
• Partner with front of house leadership to ensure a seamless guest experience

Qualifications

• 3 or more years of progressive culinary experience, with at least 1 year in a Sous Chef or comparable leadership role
• Strong knowledge of classic cooking techniques, kitchen station management, and food safety practices
• Proven ability to lead and develop a team in a fast paced environment
• Experience with inventory management, ordering, and food cost control
• ServSafe certification or ability to obtain upon hire
• Culinary degree or equivalent professional experience
• Ability to work a flexible schedule including nights, weekends, and holidays
• Ability to stand for extended periods and lift up to 50 pounds

Preferred Qualifications

• Experience in French cuisine or a French technique driven kitchen
• Familiarity with scratch production, butchery, and sauce work
• Prior experience in a scratch kitchen or chef driven independent concept