Sous Chef

Athenian Grill - North Locust Hill; Columbus (OH); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Employee meals

Job summary

Join Athenian Hospitality Group in Columbus, OH as a Sous Chef, the second in command on the line. This full-time, salaried role carries a $65,000–$75,000/year range and requires leadership across multiple stations to keep service smooth.

You'll supervise prep, maintain standards, train the team, manage inventory and cost awareness, and step up for the Chef when needed. The position offers growth toward Chef while collaborating closely with ownership.

Qualifications

• 2+ years as a Sous Chef or equivalent in a high-volume kitchen.
• Strong on grill, saute, or fry with ability to lead.
• Knowledge of prep par levels, inventory, receiving, and food cost basics.
• Comfortable directing and training a team.
• ServSafe certification or ability to obtain.
• Willing to work nights, weekends, and holidays.
• Scratch cooking background; Greek/Mediterranean cuisine a plus.

Responsibilities

• Run service as the second in command, keeping tickets moving.
• Hold prep standards and ensure par levels and rotation.
• Coach cooks in real time and teach techniques.
• Back the Chef on business tasks: orders, waste, inventory, cost control.
• Own safety, sanitation, and station cleanliness.
• Step up when the Chef is away to keep the kitchen running.

Skills

Kitchen supervision

Inventory control

Food cost basics

Multi-station cooking

Team training

Education

ServSafe certification

Job description

Here's the Sous Chef post, same Homebase format — no contact info.

Sous Chef

Athenian Hospitality Group — Columbus, OH

Full-Time, Salaried | $65,000–$75,000/year

Athenian Hospitality Group is a family-owned and growing restaurant company with locations across Ohio, Kentucky, and Tennessee. We're hiring a Sous Chef to be the second in command in our Columbus kitchen — the person who runs the line when the Chef is off and keeps the standard from slipping either way.

A sous chef is the bridge between the Chef's plan and what actually happens on the line. That means:

• Running service. You expedite, call the line, and keep tickets moving on time without sacrificing what's on the plate. When it gets deep, the kitchen looks to you and finds someone calm.
• Holding the prep standard. Par lists get hit, product gets rotated, and nothing gets cut corners on because it was busy yesterday. You catch problems at prep so they never reach service.
• Coaching in real time. You correct a cook mid-shift without blowing up the line, and you teach the technique behind the fix so it doesn't come back tomorrow.
• Backing the Chef on the business side. Receiving and checking orders, tracking waste, counting inventory, and flagging cost issues before they show up in a month-end number.
• Owning safety and sanitation. Temps logged, labels dated, stations clean, coolers organized — every shift, whether anyone's watching or not.
• Stepping up. When the Chef is off, on vacation, or covering another location, the kitchen runs the same. That's the whole job.

Requirements

• 2+ years as a Sous Chef, Lead Line Cook, or Kitchen Supervisor in a high-volume kitchen
• Strong on multiple stations — you can jump on grill, sauté, or fry and hold your own
• Working knowledge of prep par levels, inventory, receiving, and food cost basics
• Comfortable directing and training a team
• ServSafe certification (or ability to obtain)
• Ability to work nights, weekends, and holidays as business requires
• Scratch cooking background preferred; Mediterranean/Greek cuisine experience is a plus but not required

What we offer

• $65,000–$75,000 annually, based on experience
• Clear path to Chef as we expand — we promote from within
• Direct working relationship with ownership and the Chef
• Employee meals

Athenian Hospitality Group is an equal opportunity employer.