Lead Sous Chef, Fast-Paced Kitchen & Team Leader

One Network Enterprises; Wisconsin; On-site; USD 34,000 - 41,000; Full time

Job summary

Pickle Factory is seeking an experienced Sous Chef to support kitchen operations and help lead the culinary team. This role is ideal for a hands-on kitchen leader who can maintain food quality, keep service organized, and support the Chef with day-to-day execution.

Responsibilities include mentoring staff, overseeing prep, plating, sanitation, inventory, and line execution while stepping in for the Chef when needed. Wednesday-Sunday schedule with days off Monday and Tuesday.

Qualifications

• Experience leading a kitchen team in a fast-paced environment.
• Strong culinary skills and knowledge of professional kitchen operations.
• Ability to communicate clearly and stay organized under pressure.

Responsibilities

• Lead daily kitchen operations and supervise the culinary team.
• Support food preparation, line execution, plating, and quality control.
• Ensure dishes meet taste, consistency, portioning, and presentation standards.
• Train, coach, and hold team members accountable.
• Maintain organized, clean, and stocked workstations.
• Monitor ticket times and assist during service.
• Assist with ordering, inventory, receiving, and rotation.
• Help control food waste, labor, and kitchen costs.
• Ensure food safety, sanitation, and storage compliance.
• Serve as a leader when the Chef is unavailable.

Skills

Leadership experience

Culinary skills

Fast-paced environment

Communication

Organization

Problem-solving

Wed-Sun availability

Evening/weekend flexibility

Job description

Pickle Factory is seeking an experienced Sous Chef to support kitchen operations and help lead the culinary team. This role is ideal for a hands-on kitchen leader who can maintain food quality, keep service organized, and support the Chef with day-to-day execution.

Responsibilities include mentoring staff, overseeing prep, plating, sanitation, inventory, and line execution while stepping in for the Chef when needed. Wednesday-Sunday schedule with days off Monday and Tuesday.