Job Description
We are seeking an experienced, hands-on Sous Chef to help lead a high-volume culinary operation in Omaha, NE. This opportunity is ideal for a strong kitchen leader who thrives in a fast-paced environment and combines culinary knowledge with operational discipline, financial awareness, and a commitment to developing great teams.
The Sous Chef will support day-to-day kitchen operations, helping oversee food quality, team performance, scheduling, cost management, cleanliness, and execution while creating a consistent and memorable guest experience.
Key Responsibilities:
- Support daily culinary operations in a high-volume restaurant environment.
- Lead shifts, coordinate schedules, and manage real-time operational priorities.
- Maintain high standards for food quality, consistency, presentation, and cleanliness.
- Coach, train, and develop culinary team members.
- Monitor labor, operating costs, and overall kitchen performance.
- Ensure smooth execution during high-volume service periods.
- Respond quickly and professionally to changing operational needs.
- Identify opportunities to improve efficiency, execution, and the guest experience.
Skills/Qualifications:
- 2+ years of restaurant management experience in a high-volume operation.
- Strong culinary knowledge with an understanding of ingredients, flavors, and food preparation.
- Demonstrated ability to lead, coach, and develop restaurant teams.
- Working knowledge of restaurant financials, labor management, scheduling, and operational controls.
- Strong communication, organization, and decision-making skills.
- Calm, adaptable, and solutions-focused in a fast-paced environment.
Compensation:
- $65,000 to $75,000 base salary plus bonus and full compliment of benefits
Due to the high volume of applications received, only qualified applicants will be contacted.
