Guest-Obsessed Sous Chef — Lead & Elevate the Kitchen

bartaco; Raleigh (NC); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

A fun work environment

Career development and advancement

Competitive pay

Meal discounts when dining at bartaco

Paid vacation time

Gym and fitness center discounts

Opportunity to learn multiple languges

Medical, dental, and vision insurance

Mental Health and holistic wellness

401K enrollment and matching

Job summary

bartaco is seeking a Sous Chef to lead daily kitchen operations and drive exceptional guest experiences. You will coach the culinary team, uphold recipes and plating standards, and collaborate with front-of-house leadership to deliver seamless service.

This role emphasizes team development, quality, and consistency, with opportunities to contribute to events and ongoing menu execution in a fast-paced, guest-focused environment.

Qualifications

• 1-3 years of culinary management experience.
• A culinary arts degree is preferred but not required.
• Excellent cooking skills are essential.
• Experience mentoring and training hourly team members.
• Attention to detail and problem-solving abilities.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Be guest-obsessed, adhere to bartaco's standards for quality and presentation.
• Oversee daily kitchen operations to ensure smooth service.
• Lead by example to set hospitality, energy, and attentiveness on shifts.
• Develop and mentor kitchen staff, ensuring recipes and portions meet standards.
• Manage scheduling and staffing while balancing operational needs and team wellbeing.
• Maintain a clean, organized kitchen and follow safety guidelines.
• Support events and catering as needed.

Skills

Culinary management

Cooking skills

Mentoring staff

Attention to detail

Problem solving

Flexible scheduling

Education

Culinary arts degree preferred

Job description

bartaco is seeking a Sous Chef to lead daily kitchen operations and drive exceptional guest experiences. You will coach the culinary team, uphold recipes and plating standards, and collaborate with front-of-house leadership to deliver seamless service.

This role emphasizes team development, quality, and consistency, with opportunities to contribute to events and ongoing menu execution in a fast-paced, guest-focused environment.