Senior Sous Chef — Lead BOH, Training & Growth

ResourceOne; Nevada (IA); On-site; USD 45,000 - 70,000; Full time

Benefits offered by this job

401k match

Health Insurance

Paid time off

Job summary

ResourceOne is seeking Execution-oriented Sous Chef talent to partner with the Executive Chef, coach staff, and drive back-of-house operations. This role emphasizes training, scheduling, inventory, and quality control to maintain a high standard of restaurant performance.

You will oversee food production, manage ordering, and develop team members through coaching and hiring. Excellent communication and calm leadership under pressure are essential for success.

Qualifications

• 1-2 years high volume, full service restaurant management experience.
• Warm, passionate, and committed to the industry.
• Excellent communication skills.
• Ability to remain calm, cool, and collected under pressure.
• Self-Actualized and motivated.
• Self-discipline; maintained professional appearance.
• Seafood experience preferred.
• Scratch Kitchen Experience preferred.

Responsibilities

• Provides support to Executive Chef in all areas of responsibility.
• Manages back of house team members, operations, and food production for the restaurant.
• Provides direction and training to team members by coaching, counseling, and providing feedback.
• Accountable for ordering produce, seafood, and main food orders.
• Conducts inventory bi-weekly in a team effort.
• Responsible for scheduling back of house team members.
• Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals.
• Supervises and participates in butchering and portion control on each shift.
• Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen.

Skills

Communication skills

Leadership

Team management

Calm under pressure

Motivated

Tools

Inventory management

Job description

ResourceOne is seeking Execution-oriented Sous Chef talent to partner with the Executive Chef, coach staff, and drive back-of-house operations. This role emphasizes training, scheduling, inventory, and quality control to maintain a high standard of restaurant performance.

You will oversee food production, manage ordering, and develop team members through coaching and hiring. Excellent communication and calm leadership under pressure are essential for success.