Sous Chef

The Improper Pig; Charlotte, Northern (NC, KY); Hybrid; USD 45,000 - 60,000; Full time

Benefits offered by this job

Medical, Dental, Vision

Meal discounts on duty

5 vacation days after 1 year

Job summary

The Improper Pig is seeking a Sous Chef in Charlotte, NC to lead kitchen operations and ensure outstanding guest experiences. The role supports the executive chef, develops kitchen team members, and helps manage food and labor costs while maintaining health guidelines.

The ideal candidate brings kitchen leadership experience and a passion for quality, teamwork, and guest satisfaction. This position offers comprehensive benefits and opportunities for growth within a bustling restaurant

Qualifications

• 3–5 years working in commercial kitchens
• Commercial Kitchen Knowledge
• Ability to Train
• Is willing to lift and carry up to 20 lbs
• Has physical stamina for minimum 10 hour shift

Responsibilities

• Prepares food items to spec and manages the execution of breakfast, lunch, and dinner shifts ensuring ticket times meet or exceed our standards
• Assist in ordering, receiving, inspecting, and properly storing food using the FIFO system
• Assist with food specials and monthly inventory count
• Execute daily duties for kitchen team members including prep lists and par levels, stocking stations, health inspection checklist, safety, line check/food quality check, sanitation, catering, and kitchen team management
• Assist in training kitchen team members
• Communicate facility repairs and needsAssist in facilitating relationships across FOH and BOH teams
• Participates in ongoing restaurant training and scheduled restaurant events

Skills

Kitchen experience

Staff training ability

Stamina for long shifts

Lift up to 20 lbs

Job description

Sous Chef

Management Charlotte, NC, US

Salary Range: $45,000.00 To $60,000.00 Annually

Description

The Sous Chef is an organized and energetic individual with a passion for preparing delicious food and providing an excellent guest experience. The Sous Chef helps develop kitchen team members; assists the executive chef to maintain food and labor costs; and manages local health guidelines.

Requirements

• Reliable Transportation
• Background Check

Qualifications

• 3 to 5 years working in commercial kitchens
• Commercial Kitchen Knowledge
• Ability to Train
• Is willing to lift and carry up to 20 lbs
• Has physical stamina for minimum 10 hour shift

Compensation

• Medical, Dental, Vision, PTO, 401(k) match50% off meal on duty and 20% off duty
• 5 vacation days (after 1 year of employment with 30 hrs or more a week)

Role Responsibilities

• Prepares food items to spec and manages the execution of breakfast, lunch, and dinner shifts ensuring ticket times meet or exceed our standards
• Assist in ordering, receiving, inspecting, and properly storing food using the FIFO system
• Assist with food specials and monthly inventory count
• Execute daily duties for kitchen team members including prep lists and par levels, stocking stations, health inspection checklist, safety, line check/food quality check, sanitation, catering, and kitchen team management
• Assist in training kitchen team members
• Communicate facility repairs and needsAssist in facilitating relationships across FOH and BOH teams
• Participates in ongoing restaurant training and scheduled restaurant events