Sous Chef

30hop American Bar & Kitchen; Coralville (IA); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Paid Time Off (PTO)

Medical insurance 50% employee premium

Dental and Vision coverage

401(k) plan with discretionary match

Dining discount for you and guests

Employee Assistance Program

Job summary

30hop Restaurant & Bar in Coralville, IA is seeking a Sous Chef to join our leadership team. You will partner with the Executive Chef to guide day-to-day kitchen operations, coach staff, and uphold high food quality and execution standards.

This full-time role emphasizes hands-on leadership, teamwork, and improving overall Guest experiences, with compensation of $60,000-$65,000 annually plus quarterly incentive opportunities.

Qualifications

• 2+ years of back-of-house restaurant management experience as a Sous Chef, Kitchen Manager, or similar leadership role.
• Strong leadership, coaching, and team development skills.
• Experience managing food quality, labor, inventory, and cost controls.
• Excellent communication, organization, and problem-solving abilities.
• ServSafe certification or the ability to obtain certification within 30 days of employment.
• Ability to work a consistent schedule of approximately 45-50 hours per week, including evenings, weekends, and holidays.

Responsibilities

• Lead by example and promote accountability throughout the back-of-house team.
• Support consistent food quality, presentation, portioning, and execution during every shift.
• Coach, mentor, and develop kitchen team members through regular feedback and recognition.
• Assist with recruiting, interviewing, onboarding, training, and retention of back-of-house employees.
• Lead pre-shift communication and make sure the kitchen team is prepared for service.
• Partner with the Executive Chef and restaurant leadership to manage labor, inventory, ordering, and food costs.
• Support back-of-house scheduling based on staffing levels, business trends, and special events.
• Maintain high standards for kitchen cleanliness, organization, food safety, sanitation, and equipment.
• Monitor inventory levels and assist with weekly and monthly inventory counts.
• Provide hands-on leadership during high-volume shifts and help keep kitchen operations running efficiently.
• Support performance reviews, coaching conversations, and employee development.
• Communicate and collaborate with front-of-house leadership to support smooth restaurant operations.
• Identify equipment maintenance and repair needs and communicate them promptly.
• Complete required administrative and operational responsibilities accurately and on time.
• Identify opportunities to improve kitchen efficiency, team performance, and the overall Guest experience.
• Attend leadership meetings and support company initiatives.
• Complete other duties as needed to support restaurant operations

Skills

Leadership

Coaching

Team development

Communication

Problem solving

Job description

30hop Restaurant & Bar is looking for a Sous Chef to join our leadership team in Coralville, IA.

In this role, you'll partner with the Executive Chef to help lead day‑to‑day kitchen operations, develop and coach team members, and maintain high standards for food quality, consistency, and execution. We're looking for someone who enjoys being hands‑on in the kitchen, leading by example, and helping build a positive, high‑performing back‑of‑house team.

30hop is a full‑service American restaurant and bar with locations across Iowa, Kansas, Missouri, and Nebraska. We’re known for great food, craft beer, and a fun, welcoming atmosphere. Our teams are at the heart of what we do and help create a great experience for our Guests every day.

Compensation is $60,000-$65,000 annually based on experience, with additional quarterly incentive bonus opportunities available.

Full‑Time Benefits

• Paid Time Off starting at 2 weeks (10 days), with additional PTO based on tenure
• Medical insurance (30hop Restaurant & Bar pays 50% of the employee premium)
• Dental and Vision coverage options
• 401(k) plan with discretionary employer match for eligible employees

Benefits For All Team Members

• 25% employee dining discount for you and up to 7 guests at 30hop Restaurant & Bar
• Employee Assistance Program with six confidential counseling sessions per issue, per year
• 25% discount at participating Craft Concepts restaurants across Iowa, Omaha, Kansas City, and Missouri (Sunday-Thursday for you and one guest)
• Team appreciation events and employee celebrations

What You'll Do

• Lead by example and promote accountability throughout the back‑of‑house team
• Support consistent food quality, presentation, portioning, and execution during every shift
• Coach, mentor, and develop kitchen team members through regular feedback and recognition
• Assist with recruiting, interviewing, onboarding, training, and retention of back‑of‑house employees
• Lead pre‑shift communication and make sure the kitchen team is prepared for service
• Partner with the Executive Chef and restaurant leadership to manage labor, inventory, ordering, and food costs
• Support back‑of‑house scheduling based on staffing levels, business trends, and special events
• Maintain high standards for kitchen cleanliness, organization, food safety, sanitation, and equipment
• Monitor inventory levels and assist with weekly and monthly inventory counts
• Provide hands‑on leadership during high‑volume shifts and help keep kitchen operations running efficiently
• Support performance reviews, coaching conversations, and employee development
• Communicate and collaborate with front‑of‑house leadership to support smooth restaurant operations
• Identify equipment maintenance and repair needs and communicate them promptly
• Complete required administrative and operational responsibilities accurately and on time
• Identify opportunities to improve kitchen efficiency, team performance, and the overall Guest experience
• Attend leadership meetings and support company initiatives
• Complete other duties as needed to support restaurant operations

What We're Looking For

• 2+ years of back‑of‑house restaurant management experience as a Sous Chef, Kitchen Manager, or similar leadership role
• Strong leadership, coaching, and team development skills
• Experience managing food quality, labor, inventory, and cost controls
• Excellent communication, organization, and problem‑solving abilities
• Experience in a high‑volume, hospitality‑focused restaurant environment is preferred
• A positive attitude with a hands‑on leadership style
• Ability to stay organized and make decisions in a fast‑paced kitchen environment
• ServSafe certification or the ability to obtain certification within 30 days of employment
• Ability to work a consistent schedule of approximately 45‑50 hours per week, including evenings, weekends, and holidays
• Ability to stand and walk for extended periods and lift up to 50 pounds
• 30hop Restaurant & Bar is an Equal Opportunity Employer