Sous Chef, Fine Dining & Scratch Kitchen

You will own the executive sous chef role at a high-volume scratch kitchen in Tampa, managing a team of 15+ across all shifts. You'll oversee daily operations, from P&L accountability to menu planning, and ensure food safety compliance. This role partners with the executive chef to drive culinary innovation and maintain five-star guest satisfaction. You'll lead banquet execution and mentor staff, making a direct impact on our culinary reputation.

You lead the kitchen alongside the Executive Chef at Haberdish, a Michelin-recommended restaurant in Charlotte's NoDa neighborhood, serving 200+ covers nightly. You own food quality, line leadership, and menu evolution in a high-volume, scratch kitchen. Your team is collaborative and standards-driven, and you bring calm, solutions-oriented presence during service. This role stands apart with 3+ years sous experience and a stage process.

Lead daily back-of-house operations and culinary execution alongside the Executive Chef. Inspire and coach a talented culinary team through hands-on leadership. Ensure exceptional food quality and precision during high-volume dinner service. Manage costs and inventory while fostering a culture of accountability and continuous improvement. Create a collaborative environment that emphasizes professionalism and operational excellence.

Lead the culinary program at a top-tier upscale casual restaurant in Charlotte, NC, with a $110,000-$120,000 base salary and bonus. You own back-of-house operations, from menu execution to P&L, in a scratch kitchen that produces 500+ covers nightly. You direct a team of 15+ cooks and sous chefs, driving quality, cost control, and culture. This role stands apart for its stable, growing hospitality group that invests in chef development and rewards operational mastery.

As Sous Chef, you own daily kitchen operations at Crystal Springs Uplands in Hillsborough, CA, supporting the Executive Chef in food preparation, team leadership, and service standards. You'll coordinate a team of cooks and food-service associates, ensuring recipes, sanitation, and presentation meet high standards. This role offers a Monday-Friday schedule, free meals, and uniforms, with growth into a culinary career at Epicurean Group. Differentiator: direct mentorship from the executive chef and hands-on training in a premier school dining environment.

Own kitchen operations for a high-volume fine dining destination in Denver. Lead a scratch kitchen with a focus on Japanese cuisine and consistency. Partner with front-of-house management to control food and labor costs. This role requires two years at Chef de Cuisine level or higher in a fine dining setting.