Sous Chef
$55,000–$60,000 year
On-site · Cincinnati, Ohio, United States
Job Summary
Lead kitchen operations and serve as kitchen leadership in the absence of the Chef de Cuisine at Forno Osteria and Bar in Hyde Park. Oversee back-of-house operations, supervise line cooks and prep staff, ensure food quality, portion control, and plating consistency, and maintain communication between front and back of house. Contribute to seasonal menu development, train and mentor staff, assist with hiring and onboarding, manage inventory and labor scheduling, and uphold food safety and sanitation standards in a fast-paced, upscale-casual Italian, wood-fired kitchen.
Required Qualifications
- 2+ years of experience in a leadership role
- Current food safety certification (or ability to obtain)
- Flexible schedule including evenings, weekends, and holidays
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