Sous Chef
$52,000–$62,400 year
On-sitePepin, Galicia, Kingdom of Spain
Job Summary
Lead daily kitchen operations by supervising the culinary team, executing plating and quality control, and maintaining organized, stocked workstations. Monitor ticket times, step in during service, and assist with ordering, inventory, and product rotation to control food waste and labor costs. Train, coach, and hold team members accountable while ensuring compliance with food safety and sanitation standards. Serve as the primary kitchen leader when the Chef is unavailable, supporting menu execution and prep planning. Work Wednesday through Sunday evenings, weekends, and holidays as needed, standing for extended periods and lifting up to 50 pounds.
Required Qualifications
- Previous Sous Chef, Kitchen Manager, Lead Line Cook, or similar leadership experience
- Strong culinary skills and knowledge of professional kitchen operations
- Ability to lead by example in a fast-paced environment
- Strong communication, organization, and problem-solving skills
- Dependable, punctual, and available to work Wednesday through Sunday
- Ability to work evenings, weekends, and holidays as needed
- Ability to stand for extended periods and lift up to 50 pounds
Desired Qualifications
- Food safety certification preferred
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