Sous Chef

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

Job summary

An established industry player in Baltimore is seeking a passionate Sous Chef to join their dynamic team. This role offers the opportunity to lead a dedicated kitchen staff in a vibrant restaurant environment, ensuring culinary excellence and innovation. With a commitment to high-quality dining experiences, the restaurant provides a supportive work culture, excellent benefits, and opportunities for professional growth. If you are an energetic culinary professional with a flair for creativity and leadership, this position is perfect for you!

Benefits

Medical Insurance

Dental Insurance

Vision Insurance

Employee Assistance Program

Biannual Bonuses

Paid Time Off

401k Plan

Family Meal

Shift Drinks

Free Dining

Qualifications

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

Responsibilities

• Lead culinary staff and ensure high standards during service.
• Control food and labor costs with guidance from the Executive Chef.
• Contribute to seasonal menu changes and develop daily specials.

Skills

Culinary Skills

Leadership

Menu Development

Cost Control

Education

Culinary Degree

Job description

Seeking an energetic, creative, and highly motivated culinary professional for a Sous Chef position at our highly awarded, independent Baltimore restaurant. Thames Street Oyster House is located in historic Fell's Point on the waterfront and is looking for an ambitious culinary professional to join our team.

About the Restaurant

We are a well-established restaurant that is closed on all major holidays, as well as during summer and winter breaks. We offer an excellent benefits package including medical, dental, vision, and a free employee assistance program. Additionally, we provide biannual bonuses, sick pay, paid time off, and a competitive compensation package.

Work Environment & Schedule

• Family meal, shift drinks, and free dining
• Set schedule of 45 hours/week
• Upcoming 401k plan
• Work approximately 45 hours/week over 5 days, including Sundays

Responsibilities

1. Work shifts on the line and ensure execution
2. Lead in a positive and active culinary and management role for all staff
3. Ensure standards are met during service
4. Assist in controlling food and labor costs with guidance from the Executive Chef
5. Maintain high standards of cleanliness, sanitation, and preparedness
6. Contribute to seasonal menu changes in collaboration with the Executive Chef
7. Handle ordering, purchasing, and follow-up with purveyors regarding invoicing and products
8. Develop daily specials
9. Teach and develop kitchen staff and interns

Qualifications

Applicants should have several years of experience as a lead line cook in a moderate to high-volume upscale-casual or fine-dining restaurant, or be an experienced sous chef. A culinary degree or similar work experience is required.

Application Process

Please forward your resume and references to apply. Thank you.