Lead Sous Chef, High-Volume Italian Kitchen

Workstream; Cornelius (NC); On-site; USD 60,000 - 72,000; Full time

Benefits offered by this job

Medical & dental insurance

Employer-paid life insurance

Paid Time Off

Job summary

Little Mama's Italian Kitchen in Cornelius, NC is seeking a Sous Chef to uphold our high-volume, scratch kitchen standards. You will lead on the line, collaborate with the Executive Chef, and mentor staff while maintaining efficiency, cleanliness, and authentic Italian flavors.

This hands-on role requires 2+ years in a similar kitchen leadership position, a focus on food safety, cost control, and building a strong, accountable team.

Qualifications

• 2+ years as a Sous Chef in a high-volume, full-service restaurant.
• Ability to lead a shift or run the line independently.
• Bring structure, organization and systems to the kitchen.
• Known for being consistent, reliable, and detail-oriented.
• Take initiative and solve problems without waiting to be told.

Responsibilities

• Oversee daily kitchen operations, ensuring efficiency, cleanliness, and organization.
• Maintain strict food safety and sanitation standards, ensuring compliance at all times.
• Foster a positive, productive kitchen environment that inspires excellence and teamwork.
• Control food and labor costs, aligning production with the restaurant’s needs.
• Train, develop, and supervise staff: Support their growth through hands-on training and mentorship.
• Work closely with the Executive Chef to ensure consistent execution of our menu and specials, maintaining the high standards and authentic flavors that define our brand's reputation for excellence.

Skills

Leadership

Kitchen management

Team training

Food safety

Organization

Job description

Little Mama's Italian Kitchen in Cornelius, NC is seeking a Sous Chef to uphold our high-volume, scratch kitchen standards. You will lead on the line, collaborate with the Executive Chef, and mentor staff while maintaining efficiency, cleanliness, and authentic Italian flavors.

This hands-on role requires 2+ years in a similar kitchen leadership position, a focus on food safety, cost control, and building a strong, accountable team.