Senior Sous Chef — Lead From-Scratch Kitchen

North Italia; Orlando (FL); On-site; USD 65,000 - 72,000; Full time

Benefits offered by this job

Medical/dental/vision insurance

Life insurance (company-paid)

Disability insurance (STD/LTD)

Paid time off (vacation & sick)

Health Savings Account (HSA)

401(k) plan with matching

Job summary

North Italia in Orlando, FL is hiring a Sous Chef to lead a culinary team and oversee daily kitchen operations. The role focuses on preparing from-scratch dishes with quality, flavor, and excellence.

You will report to the Executive Chef and drive hospitality, efficiency, and profitability in a fast-paced environment. The position requires 2+ years of culinary management, strong cost-control skills, and the ability to work long 10+ hour shifts, including weekends and holidays.

Qualifications

• 2+ years of high-volume culinary management experience.
• Demonstrated understanding of business operations and financials.
• Experience with POS systems and inventory control systems; POSitouch and Crunchtime are a plus.

Responsibilities

• Manage shifts including scheduling and planning.
• Demonstrate ingredient knowledge and culinary trends.
• Help restaurant reach financial goals by controlling cost of goods and solving issues when targets aren’t met.
• Maintain kitchen cleanliness and equipment
• Handle on-the-fly requests calmly and maintain positive team environment.
• Foster continuous learning with feedback and corrective action as needed.
• Manage labor expectations and plan each shift accordingly.
• Discuss P&L with management team and track sales vs. labor budgets.

Skills

High-volume culinary management

Business operations understanding

POS systems knowledge

Inventory control

Tools

POSitouch

Crunchtime

Job description

North Italia in Orlando, FL is hiring a Sous Chef to lead a culinary team and oversee daily kitchen operations. The role focuses on preparing from-scratch dishes with quality, flavor, and excellence.

You will report to the Executive Chef and drive hospitality, efficiency, and profitability in a fast-paced environment. The position requires 2+ years of culinary management, strong cost-control skills, and the ability to work long 10+ hour shifts, including weekends and holidays.