Sous Chef

Responsibilities

• Serve as second in command in the kitchen, following the Executive Chef’s specifications and guidelines
• Assist in the preparation and design of all food and drink menus
• Produce high-quality plates in both design and taste
• Manage and train kitchen staff, establish working schedules, and assess performance
• Ensure the kitchen operates in a timely manner that meets quality standards
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary

Requirements

• 3+ years of experience as a Sous Chef
• Strong knowledge of various cooking methods, ingredients, equipment, and procedures
• Proven experience in kitchen and staff management
• Proficiency in MS Office and POS/restaurant management software
• Ability to lift at least 50 pounds and stand for a full shift
• Ability to work a variable schedule, including weekends

Preferred Qualifications

• Bachelor's degree in Culinary Science or a related professional certificate

Benefits

• Comprehensive benefits package
• 401k options
• Generous PTO plan
• Employee Assistance Program (EAP) access
• Restaurant dining discounts

About the Company

Bottleneck Management operates vibrant, high-energy, approachable restaurants in dynamic neighborhoods. We are built on genuine hospitality and core values of understanding, supporting, empowering, and enjoying our guests and our team.