Sous Chef

Thames Street Oyster House; Baltimore (MD); On-site; USD 40,000 - 70,000; Full time

Job summary

An independent restaurant located in the historic Fell's Point is seeking a passionate Sous Chef to join their dynamic team. This role is perfect for an energetic culinary professional who thrives in a high-volume environment and is eager to inspire and lead a dedicated kitchen staff. You'll have the opportunity to contribute to seasonal menu changes, maintain high culinary standards, and enjoy a supportive work environment with excellent benefits. If you're ready to take the next step in your culinary career, this is the perfect opportunity to grow and shine.

Benefits

Medical Insurance

Dental Insurance

Vision Insurance

Employee Assistance Program

Biannual Bonuses

Paid Time Off

Family Meals

Shift Drinks

Free Dining

Qualifications

• Several years of experience as a lead line cook or experienced sous chef.
• Culinary degree or equivalent work experience required.

Responsibilities

• Ensure proper execution on the line and maintain high standards during service.
• Lead kitchen staff and manage food and labor costs effectively.

Skills

Culinary Arts

Leadership

Communication

Organization

Education

Culinary Degree

Job description

Seeking an energetic, creative, and highly motivated culinary professional for the Sous Chef position at Thames Street Oyster House in Baltimore.

Located in historic Fell's Point on the waterfront, our highly awarded, independent restaurant is looking for an ambitious culinary professional to join our team. We value attention to detail, a desire to learn, and the ability to inspire staff. The ideal candidate is well-organized, focused, communicates effectively, demonstrates leadership, possesses a strong work ethic, and has a passion for the culinary arts.

Prior supervisory experience is not mandatory if you are a natural leader and eager to grow your culinary career, but it is preferred.

Benefits and Schedule:

• The restaurant is closed on all major holidays, as well as during summer and winter breaks.
• Excellent benefits package including medical, dental, vision, and a free employee assistance program.
• Biannual bonuses.
• Sick pay and paid time off.
• Competitive compensation.
• Family meal, shift drinks, and free dining.
• Set schedule of 45 hours/week.
• 401(k) plan coming soon.

Responsibilities include:

1. Working on the line to ensure proper execution.
2. Leading positively and actively in culinary and management roles.
3. Maintaining high standards during service.
4. Controlling food and labor costs with guidance from the Executive Chef.
5. Ensuring cleanliness, sanitation, and preparedness.
6. Contributing to seasonal menu changes with the Executive Chef.
7. Handling ordering, purchasing, and liaising with purveyors regarding invoicing and products.
8. Developing daily specials.
9. Teaching and developing kitchen staff and interns.
10. Working approximately 45 hours/week over 5 days, including Sundays.

Qualifications:

Applicants should have several years of experience as a lead line cook in a high-volume upscale-casual or fine-dining restaurant, or be an experienced sous chef. A culinary degree or similar work experience is required. Please submit your resume and references to apply. Thank you.