Lead Sous Chef — Fast-Paced Scratch Kitchen Mastery

Terrain Cafe; Westport (CT); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

URBN family

Employee discounts across URBN brands

Benefits package

Job summary

Terrain Café is seeking a skilled Sous Chef to be the second in command in our fast-paced kitchen. You will lead the BOH team with hands-on training across multiple stations and ensure culinary consistency under the Executive Chef's guidance.

You will manage high-volume service, uphold health and sanitation standards, and help design menus while coordinating inventory and labor. Strong leadership and a culinary science background are highly valued.

Qualifications

• Minimum 2 years of kitchen management in high-volume, scratch-cooking environment.
• Expert proficiency with industrial kitchen technology and advanced culinary techniques.
• Proven ability to lead, mentor, and delegate tasks to a large culinary team.
• Strong sense of urgency and resilience under pressure.
• Active ServSafe Manager Certification or willingness to take the course.
• BS degree in Culinary Science or related certificate preferred.

Responsibilities

• Manage and mentor the BOH team with hands-on training for culinary consistency.
• Direct high-volume service with speed while maintaining plating and taste excellence.
• Execute dishes across Sauté, Grill, and Oven stations.
• Ensure health department regulations, food safety, and sanitation standards.
• Coordinate with Executive Chef on menu design, inventory, and labor scheduling.
• Problem-solve operational issues with a positive, professional approach.

Skills

Kitchen management

Leadership

Time management

Food safety (ServSafe)

Education

BS in Culinary Science or related

Tools

Industrial kitchen technology

Job description

Terrain Café is seeking a skilled Sous Chef to be the second in command in our fast-paced kitchen. You will lead the BOH team with hands-on training across multiple stations and ensure culinary consistency under the Executive Chef's guidance.

You will manage high-volume service, uphold health and sanitation standards, and help design menus while coordinating inventory and labor. Strong leadership and a culinary science background are highly valued.