Job Description

Chef de Cuisine and Sous Chef – Upscale Mediterranean Restaurant

$80,000 - $110,000 + Bonus

Join this local restaurant group as the Chef de Cuisine or Sous Chef, responsible for overseeing culinary operations of this Mediterranean upscale restaurant, complete with excellent benefits, salary, and career growth opportunity.

COMPANY:

• Local restaurant group with 4 concepts and growing!
• Strong leadership with clear direction
• Highly skilled and experienced team with very low management turnover

BENEFITS & FEATURES:

• Medical, Dental, Vision, and Life Insurance
• Great, well-functioning management team
• Outstanding cuisine you can be proud of
• Highly competitive salary
• 2 weeks paid vacation
• Bonus potential

YOUR ROLE WITH THE COMPANY:

The Chef de Cuisine is responsible for managing all culinary operations of the restaurant. Primary duties and responsibilities include:

• Oversee all daily back-of-house operations, ensuring seamless execution of prep, service, and kitchen performance
• Maintain exceptional standards of food quality, presentation, and consistency across all menu offerings
• Support seasonal menu development and culinary innovation in alignment with the restaurant’s Mediterranean concept
• Lead, train, and inspire the culinary team, creating a collaborative and high-performance kitchen culture
• Manage the execution of private events and group dining by ensuring strong culinary preparation, organization, and service standards
• Direct scheduling, labor management, and food costing to drive efficiency and support profitability
• Ensure full compliance with sanitation, safety, and health department standards while maintaining an organized kitchen environment
• Lead by example with a hands-on presence during service, supporting the line and driving execution at a high level

The Sous Chef is responsible for assisting in managing culinary operations of the restaurant. Primary duties and responsibilities include:

• Support culinary leadership in leading back-of-house operations, ensuring smooth execution of service and day-to-day kitchen performance
• Contribute fresh culinary ideas that help evolve and modernize menus, food offerings, and overall kitchen programming
• Lead by example in a hands-on capacity, working the line alongside the team while maintaining consistency, urgency, and excellence in execution
• Oversee food quality, presentation, and plate consistency to ensure every dish meets high culinary and guest experience standards
• Assist in menu development by incorporating seasonal, high-quality ingredients and contributing to creative, market-driven dishes
• Manage kitchen scheduling, labor deployment, and food costing to support operational efficiency and financial performance
• Train, mentor, and motivate kitchen team members while fostering a collaborative, accountable, and high-performing work environment

BACKGROUND PROFILE :

• Chef de Cuisine: 3+ years of experience as a Chef de Cuisine for a high volume ($8M+) upscale full-service restaurant
• Sous Chef: 2+ years of experience in a Sous Chef, Kitchen Manager, or other culinary leadership role in an upscale or high-volume restaurant environment
• Strong knowledge of food costing, labor management, and scheduling, with the ability to support both quality and profitability goals
• Background in Spanish, Italian, or Mediterranean cuisine strongly preferred
• Ability to thrive in a fast-paced environment while maintaining composure, organization, and high standards of execution
• Passionate about hospitality, highly energetic, and detail-oriented, with a commitment to excellence in both food and guest experience

EOE – EQUAL OPPORTUNITY EMPLOYER

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