We are partnering with an exciting new culinary concept preparing for a grand opening to find a driven and detail-oriented Sous Chef to support the Executive Chef in leading kitchen operations. This role requires a strong foundation in Southern and seafood cuisine, including relevant culinary techniques, a commitment to consistency and presentation, and the ability to lead a team in a high-volume, quality-focused environment.

Key Responsibilities

• Support daily kitchen operations, ensuring efficiency, cleanliness, and organization
• Lead, train, and mentor line cooks to maintain high culinary standards
• Execute and uphold consistent quality, flavor, and presentation of Southern and seafood dishes
• Apply and teach proper culinary techniques across all stations
• Assist with inventory control, ordering, and cost management
• Enforce food safety, sanitation, and kitchen compliance standards
• Act as kitchen lead in the absence of the Executive Chef
• Contribute to seasonal menu development and specials

Qualifications

• 3–5 years of culinary experience, including leadership in a high-volume or upscale casual kitchen
• Experience with Southern cuisine and seafood preparation preferred
• Strong understanding of culinary techniques, knife skills, and cooking fundamentals
• Proven leadership and team development abilities
• Ability to perform under pressure in a fast-paced environment
• Food safety certification preferred
• Flexible schedule, including evenings, weekends, and holidays

What Join?

• Competitive salary based on experience
• Growth opportunities within a professional kitchen environment
• Team-oriented culture with a focus on excellence
• Employee meals and dining discounts