Sous Chef

La Traila Barbecue; Florida; On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Opportunity to shape the menu

Path for growth into leadership

Competitive pay based on experience

Job summary

A barbecue restaurant in Florida is seeking a hands-on Sous Chef for their Live Fire BBQ Program. This role involves managing kitchen operations, working with live fire cooking techniques, and training team members. Candidates should bring experience in butchery, strong organizational skills, and a team-first attitude. The position offers a chance to grow into a leadership role while creating high-quality dishes in a respectful kitchen environment.

Qualifications

• Experience with live fire cooking and BBQ fundamentals.
• Strong skills in butchery and protein handling.
• Ability to handle volume while maintaining quality.
• Ability to handle volume while maintaining quality.
• Organized, reliable, and detail-oriented.
• Basic understanding of food cost, yield and kitchen systems.

Responsibilities

• Support and help lead day-to-day kitchen operations.
• Work live fire: smokers, grills, wood/coal management.
• Execute and refine BBQ techniques.
• Execute and refine BBQ techniques (low & slow, hot & fast).
• Help develop sauces, rubs, and menu items.
• Lead prep and service with consistency and attention to detail.
• Train and support the team while maintaining standards.
• Assist with inventory, pars, and ordering.
• Keep a clean, organized, and efficient kitchen.

Skills

Live fire cooking

Butchery skills

Organizational skills

Attention to detail

Organization & detail orientation

Food cost, yield & kitchen systems

Job description

Sous Chef Live Fire / BBQ Program

We’re looking for a hands‑on Sous Chef who understands fire, respects the craft, and takes pride in doing things the right way. This role is about being in the kitchen — working the line, managing the smoke, breaking down proteins, and helping build something that lasts.

What You’ll Do:

• Support and help lead day‑to‑day kitchen operations.
• Work live fire: smokers, grills, wood/coal management, temp control.
• Break down whole proteins (brisket, pork, poultry, etc.).
• Execute and refine BBQ techniques (low & slow, hot & fast).
• Help develop sauces, rubs, and menu items.
• Lead prep and service with consistency and attention to detail.
• Train and support the team while maintaining standards.
• Assist with inventory, pars, and ordering.
• Keep a clean, organized, and efficient kitchen.

What You Bring:

• Experience with live fire cooking and BBQ fundamentals.
• Strong skills in butchery and protein handling.
• Understanding of sauces, marinades, and flavor building.
• Ability to handle volume while maintaining quality.
• Organized, reliable, and detail-oriented.
• Basic understanding of food cost, yield and kitchen systems.

Who You Are:

• Hardworking with a positive, team‑first attitude.
• Leads by example and communicates clearly.
• Takes pride in the craft and the final product.
• Stays calm and focused during busy service.
• Open to learning, growing, and contributing ideas.
• Wants to be part of building and evolving a strong kitchen.

What You’ll Get:

• Opportunity to help shape and grow the menu.
• Clear path for growth into a larger leadership role.
• A kitchen built on respect, culture, and craft.
• Competitive pay based on experience.

Expectations:

• Full commitment during peak hours, weekends, and holidays.
• Willingness to put in the work as we build and grow.