Dynamic Sous Chef & Kitchen Lead

Echo & Rig Butcher Steakhouse; Sacramento (CA); On-site; USD 65,000 - 95,000; Full time

Job summary

Echo & Rig Sacramento, LLC is seeking a Chef de Cuisine and/or Sous Chef to lead the kitchen team and ensure top-tier guest experience. You will supervise staff, assist in menu development, and uphold quality, safety, and sanitation standards in a fast-paced environment.

The role requires a minimum of 3 years in a full-service restaurant, strong English communication, and the ability to work flexible hours including nights and weekends. POS experience and vendor coordination are essential.

Qualifications

• Minimum 3 years of full-service restaurant experience.
• Master English language sufficient to communicate effectively.
• Ability to read, analyze and interpret recipes and kitchen procedures.
• Ability to work under pressure in a high-volume environment.
• Ability to hire, train, and supervise kitchen staff.
• Flexible schedule including nights, weekends and holidays.

Responsibilities

• Direct kitchen operations and supervise staff to ensure optimum service.
• Assist in developing menu items and maintain consistent quality.
• Maintain high standards of food quality, safety, and sanitation.
• Coordinate with vendors and manage inventory and cost controls.
• Oversee proper food preparation, plating, and presentation per recipes.
• Learn and utilize the POS system for order entry and administration.
• Uphold Echo & Rig policies and promote a positive, professional kitchen culture.
• Represent the restaurant at off-site events as needed.

Skills

English proficiency

Leadership

Teamwork

Restaurant operations

Food safety

Education

Bachelor's Degree (BA) or equivalent

Tools

POS system

Job description

Echo & Rig Sacramento, LLC is seeking a Chef de Cuisine and/or Sous Chef to lead the kitchen team and ensure top-tier guest experience. You will supervise staff, assist in menu development, and uphold quality, safety, and sanitation standards in a fast-paced environment.

The role requires a minimum of 3 years in a full-service restaurant, strong English communication, and the ability to work flexible hours including nights and weekends. POS experience and vendor coordination are essential.