Sous Chef

Larkin's; Greenville, Northern (SC, KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive salary based on experience

Performance-based bonus opportunity

Health insurance options

Prisma Health Direct Primary Care

Phone stipend

Paid Time Off (PTO)

Sick time

Short-term disability insurance

Life insurance

Ongoing culinary development and培训

Advancement opportunities within Lark?

Job summary

Larkin's Restaurants in Greenville, SC is seeking a hands-on Sous Chef to lead daily kitchen operations alongside the Executive Chef. You will supervise shifts, enforce recipes and plating standards, manage station prep, and coach a dedicated team to consistently deliver exceptional guest experiences while upholding safety and cleanliness.

The ideal candidate has 2–5 years of culinary leadership in a full-service setting, strong organizational and communication skills, and the ability to stay

Qualifications

• Minimum 2–5 years of culinary leadership in a full-service restaurant.
• Strong line cooking and kitchen management skills.
• Proven ability to lead and develop team members.
• Experience in high-volume service environments preferred.
• Strong organizational and communication skills.
• Ability to remain calm and effective under pressure.
• Commitment to food quality, cleanliness, and operational excellence.
• Ability to delegate effectively while maintaining accountability.
• ServSafe certification is preferred/required within 30 days.

Responsibilities

• Lead daily kitchen operations alongside the Executive Chef.
• Run shifts and supervise culinary team members during service.
• Execute and enforce recipes, plating standards, and preparation procedures.
• Train, coach, and develop cooks and prep team members.
• Assist with scheduling, labor management, and staffing needs.
• Support hiring, onboarding, and performance management efforts.
• Ensure all stations are properly stocked, prepared, and service-ready.
• Monitor food quality, consistency, and execution throughout service.
• Assist with inventory, ordering, receiving, and product rotation.
• Enforce sanitation, safety, and food handling standards.
• Partner with FOH leadership to ensure smooth service execution.
• Assume leadership responsibility in the absence of the Executive Chef.

Skills

Culinary leadership

Line cooking

Kitchen management

Team development

Organizational skills

Communication skills

Calm under pressure

Food quality standards

Safety & sanitation

Job description

On the hunt for that next great position or a better career at one of the most premier restaurant groups in the upstate? See our job portal below.

Position Type: Salary, Exempt
Location: Larkin's Restaurants - Greenville, SC
Reports To: Executive Chef / Kitchen Manager

ROLE MISSION

The Sous Chef is responsible for supporting daily culinary operations through hands-on leadership, execution, and team development. This role exists to ensure the kitchen is organized, prepared, staffed, and executing at a high level while maintaining food quality, cleanliness, and operational standards.

The Sous Chef serves as a working leader who leads by example, coaches team members, and helps create a professional, accountable, and high-performing kitchen culture.

WHAT SUCCESS LOOKS LIKE

Service is organized, timely, and controlled

Food is consistently executed to recipe and presentation standards

Prep levels are accurate and sufficient for business demands

Team members are trained, supported, and held accountable

The kitchen remains clean, organized, and inspection-ready

Communication between BOH and FOH is professional and solutions-focused

The team operates proactively rather than reactively

Product availability remains consistent with minimal 86'd items

KEY RESPONSIBILITIES

Lead daily kitchen operations alongside the Executive Chef

Run shifts and supervise culinary team members during service

Execute and enforce recipes, plating standards, and preparation procedures

Train, coach, and develop cooks and prep team members

Assist with scheduling, labor management, and staffing needs

Support hiring, onboarding, and performance management efforts

Ensure all stations are properly stocked, prepared, and service-ready

Monitor food quality, consistency, and execution throughout service

Assist with inventory, ordering, receiving, and product rotation

Enforce sanitation, safety, and food handling standards

Partner with FOH leadership to ensure smooth service execution

Assume leadership responsibility in the absence of the Executive Chef

REQUIRED QUALIFICATIONS

Minimum 2-5 years of culinary leadership experience in a full-service restaurant

Strong line cooking and kitchen management skills

Proven ability to lead and develop team members

Experience in high-volume service environments preferred

Strong organizational and communication skills

Ability to remain calm and effective under pressure

Commitment to food quality, cleanliness, and operational excellence

Ability to delegate effectively while maintaining accountability

CERTIFICATIONS (REQUIRED)

ServSafe Food Protection Manager Certification
Certification is required for this role and must be obtained within 30 days of employment; if not already current.

SCHEDULE AND PHYSICAL REQUIREMENTS

Minimum 40-hour workweek

Full availability including nights, weekends, holidays, and special events

Ability to stand and work for extended periods

Ability to lift and move up to 50 lbs

Ability to work in a fast-paced, high-pressure kitchen environment
This position requires primarily closing shifts

HIRING & COMPLIANCE REQUIREMENTS

Completion of required hiring assessments prior to application review

Background screening, consistent with applicable law

Employment is at-will

Employment eligibility verification required (I-9 documentation)

BENEFITS

Eligible employees may have access to company benefits, subject to plan terms and eligibility requirements, including:

Competitive salary based on experience

Performance-based bonus opportunity tied to restaurant profitability

Health insurance options

Prisma Health Direct Primary Care (provided at no cost)

Phone stipend (where applicable)

Paid Time Off (PTO)

Sick time

Short-term disability insurance

Life insurance

Ongoing culinary development and training

Advancement opportunities within Larkin's Restaurants

LEGAL & EQUAL OPPORTUNITY

Larkin's Restaurants is an Equal Opportunity Employer. We do not discriminate on the basis of race, color, religion, sex (including pregnancy, childbirth, or related medical conditions), national origin, age, disability, genetic information, veteran status, or any other status protected by applicable law.

Reasonable accommodations will be provided for qualified individuals with disabilities and for sincerely held religious beliefs, consistent with applicable law.

Employment eligibility verification is required (I-9 documentation).

FINAL NOTE

This role is for a culinary professional who leads from the line, sets the standard through action, and takes pride in building strong teams and consistent execution. We are looking for a leader who combines technical skill, urgency, organization, and accountability to help create exceptional guest experiences every day.