PM Lead Sous Chef - Elevate Kitchen & Team (401k)

Locally Grown Restaurants; Anchorage (AK); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Flexible Spending Account (FSA)

401(k) with employer matching

Dining discounts at sister restaurants

Job summary

Locally Grown Restaurants is seeking a Sous Chef for the South Restaurant + Coffeehouse in Anchorage. This role acts as deputy to the Executive Chef, leading back-of-house operations and supporting staff development while managing costs and quality.

You will oversee opening/closing, training, scheduling, and allergy procedures, ensuring teamwork and consistent guest experiences. Hospitality focus with a strong emphasis on food quality and staff development.

Qualifications

• At least 3 years of back-of-house restaurant experience.
• Must be 21 years or older.
• Municipality of Anchorage Food Worker Card or SERVSAFE certification required.
• Proficient in English (written and spoken).

Responsibilities

• Assist with hiring processes, interviews, and orientation for new staff.
• Ensure training for back-of-house staff and provide supervision.
• Maintain staff journals and follow up on issues from prior shifts.
• Own opening/closing duties and oversee kitchen operations.
• Lead coaching and discipline while ensuring high food quality and consistency.
• Support scheduling and labor cost controls; manage budgets as assigned by Chef.
• Monitor allergen procedures and allergy alerts; respond to guest feedback effectively.
• Tackle POS/KDS issues; troubleshoot as needed and step into back-of-house roles.

Skills

English proficiency

Restaurant management

Back-of-house experience

Tools

Microsoft Office

Excel

Google Drive

Job description

Locally Grown Restaurants is seeking a Sous Chef for the South Restaurant + Coffeehouse in Anchorage. This role acts as deputy to the Executive Chef, leading back-of-house operations and supporting staff development while managing costs and quality.

You will oversee opening/closing, training, scheduling, and allergy procedures, ensuring teamwork and consistent guest experiences. Hospitality focus with a strong emphasis on food quality and staff development.