Lead Sous Chef – Elevated Dining, Fast-Paced Kitchen

Thompson Hospitality Corp.; Virginia, Northern (IL, KY); Hybrid; USD 52,000 - 76,000; Full time

Benefits offered by this job

Health/Dental/Vision

Paid Time Off

401(k), matched up to 4%

Short and Long TermDisability

Tuition Reimbursement

Employee Referral Program

Pet Insurance

Discounts: Hotels, Travel, Tickets, or

Meal plan discounts for relatives at H

Job summary

Milk & Honey by Thompson Restaurants is seeking a passionate Sous Chef to lead our kitchen and help create the standout food and experiences our guests love.

You’ll partner with the General Manager and culinary team to manage prep, service, inventory, sanitation, and cost control, while developing your staff and fostering a positive kitchen culture. This role requires 50–55 hours per week, including evenings and weekends.

Qualifications

• Experience in a high-class dining environment.
• Experience as a sous chef.
• A great attitude and work ethic.
• Ability to communicate clearly in a noisy kitchen environment.
• Ability to move freely in large kitchen spaces and across campus facilities.
• May require climbing ladders or using step stools to access storage or equipment.

Responsibilities

• Collaborate with the Executive Chef in planning and executing the culinary vision for Milk & Honey.
• Oversee food preparation and ensure dishes are executed with precision and creativity.
• Collaborate with the kitchen team to maintain a smooth workflow during service hours.
• Uphold the highest standards of food safety, cleanliness, and sanitation.
• Train and mentor kitchen staff to maintain excellence in culinary techniques and presentation.
• Requires 50–55 hours per week, including evenings and weekends as business needs dictate.

Skills

High-end dining experience

Sous chef experience

Positive attitude

Clear communication

Move freely in large kitchen spaces

Climb ladders or use step stools

Job description

Milk & Honey by Thompson Restaurants is seeking a passionate Sous Chef to lead our kitchen and help create the standout food and experiences our guests love.

You’ll partner with the General Manager and culinary team to manage prep, service, inventory, sanitation, and cost control, while developing your staff and fostering a positive kitchen culture. This role requires 50–55 hours per week, including evenings and weekends.