Sous Chef

Whiskey Cake Kitchen & Bar; Jacksonville (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Flexible schedules

Paid time off (up to 17 days)

401(k) match

Medical, dental and vision insurance

Mental health resources

Growth and development opportunities

Job summary

Whiskey Cake Kitchen & Bar is seeking an experienced Sous Chef to support the daily leadership of our culinary operations. You will partner with the Executive Chef to lead successful shifts, develop culinary team members and uphold standards for quality, consistency, safety and presentation.

You will work closely with the leadership team to maintain menu execution, train hourly staff, and drive guest satisfaction through exceptional food and teamwork.

Qualifications

• 2+ years of kitchen leadership experience.
• High-volume, scratch-kitchen experience preferred.
• Culinary arts degree or professional training is a plus.
• Experience leading, training and supervising hourly team members.
• Knowledge of cooking methods, kitchen equipment and best practices.
• Experience with scheduling, inventory, purchasing and food-cost controls.
• Strong communication, organization and problem-solving skills.
• Food handler certification and any additional required food-safety certifications.
• Ability to work days, evenings, weekends and holidays as business needs require.
• Must be able to stand for extended periods and lift up to 50 pounds.

Responsibilities

• Support the Executive Chef in leading daily kitchen operations.
• Maintain a hands-on presence throughout preparation and service.
• Ensure recipes, portions and presentation standards are executed consistently.
• Monitor food quality, ticket times and kitchen readiness throughout each shift.
• Maintain the highest level of food quality while actively managing waste.
• Support new menu items, seasonal offerings and special culinary experiences.

Skills

Kitchen leadership

High-volume cooking

Team supervision

Communication

Food safety knowledge

Cost controls

Scheduling

Education

Culinary arts degree

Professional culinary training

Job description

At Whiskey Cake, we are your neighborhood joint for craft cocktails and farm-fresh comfort food. From mesquite wood-grilled plates and fresh greens to our famous namesake Whiskey Cake, we serve scratch-made dishes with honest flavors.

Our menus are all about bold, seasonal flavors, using ingredients from the best local farmers, ranchers, and growers. Behind the bar, we're mixing up garden-to-glass cocktails with house-made syrups and fresh juices, plus a barrel select whiskey program that's all about the good stuff. Whiskey Cake is where great food and good company always come together.

We believe we are in the people business, not simply the restaurant business.

Job Summary

We are seeking an experienced Sous Chef to support the daily leadership of Whiskey Cake’s culinary operations. You will partner with the Executive Chef to lead successful shifts, develop culinary Team Members and uphold our standards for quality, consistency, safety and presentation.

Compensation & Benefits

Salary Range: $55,000–$75,000 per year, plus monthly profit share.

• Flexible schedules
• Up to 17 days of Paid Time Off
• 401(k) match
• Medical, dental and vision insurance after 60 days
• Free access to mental health services
• Growth and development opportunities

Experience And Qualifications

• 2+ years of kitchen experience in a similar culinary leadership role
• High-volume, scratch-kitchen experience strongly preferred
• Culinary arts degree or professional training is a plus
• Experience leading, training and supervising hourly Team Members
• Knowledge of cooking methods, kitchen equipment and culinary best practices
• Experience with scheduling, inventory, purchasing and food-cost controls
• Strong communication, organization and problem-solving skills
• Food Handler certification and any additional required food-safety certifications
• Ability to work days, evenings, weekends and holidays as business needs require
• Must be able to stand for extended periods and lift up to 50 pounds

Key Responsibilities

CULINARY EXECUTION

• Support the Executive Chef in leading daily kitchen operations
• Maintain a hands-on presence throughout preparation and service
• Ensure recipes, portions and presentation standards are executed consistently
• Monitor food quality, ticket times and kitchen readiness throughout each shift
• Maintain the highest level of food quality while actively managing waste
• Support new menu items, seasonal offerings and special culinary experiences

PEOPLE CHAMPION

• Assist with hiring, onboarding, training and developing culinary Team Members
• Assign responsibilities clearly and coordinate the team to achieve shift goals
• Provide consistent coaching, recognition and feedback
• Identify and develop Team Members with leadership potential
• Foster strong communication between the culinary and front-of-house teams

BUSINESS AND SHIFT LEADER

• Manage culinary schedules and adjust staffing based on business levels
• Support inventory, ordering, purchasing and receiving through approved vendors
• Monitor portioning, waste and product usage to support food-cost goals
• Maintain accurate product organization, labeling, storage and rotation
• Identify opportunities to improve kitchen efficiency without compromising quality
• Communicate product, equipment and operational needs to the Executive Chef

QUALITY AND SAFETY LEADER

• Maintain a clean, organized and sanitary kitchen
• Ensure food is received, stored, prepared and served safely
• Enforce food-handling, sanitation and workplace safety practices
• Monitor kitchen equipment and report maintenance concerns promptly
• Follow our policies and all applicable health and safety requirements

We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Equal Opportunity Employer