Garden-to-Table Sous Chef — Lead, High-Volume Kitchen

Menus and Venues; Westport (CT); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

URBN benefits package

Medical, dental, and vision insurance

Paid Time Off

401(k) with retirement savings plans

Employee discounts across URBN brands

Job summary

Terrain Café in Westport, CT, seeks a skilled Sous Chef to be second in command in our scratch kitchen, reporting to the Executive Chef. This fast-paced role demands precision, speed, and leadership across multiple stations including Sauté, Grill, and Oven.

You will mentor the BOH team, ensure food safety, and collaborate on menu design and labor scheduling, while maintaining exceptional guest satisfaction in a warm, hospitality-focused environment.

Qualifications

• 2+ years in kitchen management in a high-volume, scratch-cooking environment.
• Proficient with industrial kitchen technology and advanced culinary techniques.
• Leadership, mentoring and delegation of a large culinary team.
• Strong sense of urgency, time management and resilience under pressure.
• Active ServSafe Manager Certification or willingness to pursue.

Responsibilities

• Manage and mentor the BOH team with hands-on training for culinary consistency.
• Direct high-volume service with speed and excellence in plating and taste.
• Execute dishes across Sauté, Grill, and Oven stations with precision.
• Ensure health department compliance, food safety protocols and sanitation.
• Collaborate with Executive Chef on menu design, inventory, and labor scheduling.
• Resolve operational issues with a positive, professional approach.

Skills

Kitchen leadership

Time management

High-volume service

Team mentoring

Resilience under pressure

Food safety compliance

Education

BS in Culinary Science or related certificate

Tools

Industrial kitchen equipment

Job description

Terrain Café in Westport, CT, seeks a skilled Sous Chef to be second in command in our scratch kitchen, reporting to the Executive Chef. This fast-paced role demands precision, speed, and leadership across multiple stations including Sauté, Grill, and Oven.

You will mentor the BOH team, ensure food safety, and collaborate on menu design and labor scheduling, while maintaining exceptional guest satisfaction in a warm, hospitality-focused environment.