Sous Chef

Goodwin Recruiting; Boca Raton (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive compensation

Bonus opportunity

Comprehensive benefits package

Professional development and growth

Job summary

Goodwin Recruiting is seeking an experienced Sous Chef for a high-volume, upscale restaurant in Boca Raton, FL. This hands-on culinary leadership role thrives in a scratch-kitchen environment and focuses on exceptional food quality and building strong kitchen teams.

The ideal candidate has a background in polished dining, strong operational knowledge, and the ambition to grow within a professional restaurant organization.

Qualifications

• Recent Sous Chef experience in upscale dining or upscale casual environments.
• Proven track record in high-volume restaurant operations.
• Strong background in scratch-made culinary execution.
• Hands-on leadership with ability to manage busy services.
• Solid understanding of food costs, labor, inventory, ordering, and waste control.

Responsibilities

• Lead daily kitchen operations, including prep, line, and service.
• Maintain high standards for food quality, consistency, and sanitation.
• Train, coach, and develop culinary team members.
• Oversee ordering, receiving, inventory, pars, and waste control.
• Support food and labor cost management, scheduling, and profitability.

Skills

Leadership

High-volume ops

Food quality

Staff training

Cost control

Communication

Education

Culinary degree (preferred)

Job description

We are seeking an experienced Sous Chef to join a high-volume, upscale restaurant in Boca Raton, FL. This is an opportunity for a hands‑on culinary leader who thrives in a scratch‑kitchen environment, takes pride in exceptional food quality, and enjoys developing strong kitchen teams.

The ideal candidate brings a background in polished, upscale dining, strong operational knowledge, and the ambition to continue growing within a professional restaurant organization.

Key Responsibilities

• Lead daily kitchen operations, including prep, line execution, and high-volume service.
• Maintain exceptional standards for food quality, consistency, presentation, and sanitation.
• Train, coach, and develop culinary team members.
• Oversee ordering, receiving, inventory, product pars, and waste control.
• Support food and labor cost management, scheduling, and kitchen profitability.
• Maintain operational standards and resolve challenges during busy service periods.
• Collaborate with the Executive Chef and front‑of‑house leadership to ensure a seamless guest experience.
• Foster a positive, accountable, and team‑oriented kitchen environment.

Qualifications

• Recent Sous Chef experience in upscale casual, polished, or fine dining.
• Proven success in high‑volume restaurant operations.
• Strong background in scratch‑made culinary execution.
• Hands‑on leadership style with the ability to manage busy services effectively.
• Solid understanding of food costs, labor management, inventory, ordering, and waste control.
• Demonstrated ability to train and develop culinary teams.
• Stable work history with progressive responsibilities.
• Strong communication, organizational, and problem‑solving skills.
• Willingness to participate in an out‑of‑market training program.
• Culinary degree or formal culinary training is a plus, not required.

What We Offer

• Competitive compensation and bonus opportunity.
• Comprehensive benefits package.
• Professional development and advancement opportunities.
• Supportive, team‑focused working environment.