Sous Chef
Smith's PrimeSous Chef – New Restaurant Opening
Reports To: Executive Chef
Position Type: Full-Time, Exempt
Schedule: Dinner Service Only (Evening and Weekend availability required)
Job Overview
We are looking for a highly organized, collaborative Sous Chef to join the opening leadership team for an exciting New Restaurant Opening. Our concept is a Mediterranean-influenced American steakhouse blending prime cuts, high-temperature broilers, and vibrant scratch-made Mediterranean flavors.
The ideal candidate is a hands-on culinary leader who enjoys coaching a team, staying organized, and delivering polished dinner service in a fast-paced, high-volume environment. Working closely with the Executive Chef, the Sous Chef will support pre-opening preparation, team training, line execution, food safety, and consistent plate quality.
Hiring Timeline: Interviews are taking place throughout October, with offers expected to be extended by November.
Key Responsibilities
Kitchen Operations & Systems Management
- Maintain kitchen systems, prep sheets, order guides, and line checks that keep the team organized and set up for success.
- Lead high-volume dinner service from the pass, ensuring accurate steak temperatures, polished plates, and strong ticket times.
- Train, mentor, and support line cooks and prep cooks on station organization, execution, cleanliness, and culinary technique.
Culinary Excellence & Concept Execution
- Execute our premium meat program and Mediterranean-inspired scratch menu with consistency across butchery, broiler work, sauces, and plating.
- Monitor prep levels and station readiness to ensure service is fully stocked, organized, and quality-focused.
Inventory & Administrative
- Assist with ordering, inventory, waste management, and kitchen labor planning to support food cost and service goals.
- Uphold food safety, sanitation, and local health department standards with consistency and care.
Qualifications & Experience
- Minimum 2–3 years of experience as a Sous Chef or Lead Line Cook in a high-volume, scratch-cooking kitchen.
- Background in steakhouse operations, premium protein butchery, and high-temperature broilers.
- Comfort working within structured kitchen systems, checklists, and recipe standards.
- Experience supporting a new restaurant opening is strongly preferred.
- Strong leadership and communication skills, with the ability to stay calm, supportive, and professional under pressure.
- Valid Manager Food Handler Certificate or equivalent food safety certification required.
Why Join Us
This is a rare opportunity to help shape a new kitchen from day one. As part of the opening leadership team, you will help build standards, train the team, and create the habits that support a great guest experience.
You will work with an elevated steakhouse concept rooted in premium proteins, disciplined execution, teamwork, and bold Mediterranean-inspired flavors.
Schedule & Physical Requirements
- Open availability for evenings, weekends, and holidays is required.
- Ability to stand and walk for extended periods (8+ hours per shift).
- Ability to lift and carry up to 50 pounds.