Sous Chef
$65,000–$70,000 year
On-site · Westport, Connecticut, United States
Job Summary
Lead kitchen operations as Sous Chef at bartaco, providing professional leadership, coaching, and direction to the culinary team to ensure recipes, food preparations, and presentations meet quality standards. Drive guest experience by maintaining bartaco’s standards, overseeing daily kitchen operations, mentoring staff, managing scheduling and staffing, and supporting food cost management, inventory, and equipment maintenance. Demonstrate grit, clear communication, critical thinking, and a passion for hospitality to elevate the guest and team experience while upholding bartaco’s culture and touchstones.
Required Qualifications
- 1-3 years of culinary management experience
- A culinary arts degree is preferred, but not required
- Excellent cooking skills
- Experience mentoring and training hourly team members
- Flexibility to work evenings, weekends, and holidays
- Ability to tolerate standing and labor in a kitchen; lift up to 50 pounds
- Attention to detail and problem-solving skills
- Experience managing kitchen operations, scheduling, and inventory
- Knowledge of food safety and sanitation guidelines
- Experience with cost control and budgeting in a kitchen
- Strong communication and leadership abilities
- Ability to lead by example and foster a positive team culture
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