Sous Chef

Q39-Bbq-Restaurant; Lincoln (NE); On-site; USD 62,000 - 72,000; Full time

Job summary

Q39 LLC in Lincoln, Nebraska, seeks a seasoned Sous Chef to uphold exceptional food quality and cleanliness, ensuring adherence to Q39 recipes, procedures, and health standards.

You will lead back-of-house teams, train staff, manage line checks, ordering, and inventory, while driving a positive work environment and achieving top health scores.

Qualifications

• Experience as sous chef or lead BOH role and proven ability to train staff.
• Maintain high food quality and sanitation in a fast-paced kitchen.
• Ability to execute recipes, procedures and health standards consistently.

Responsibilities

• Lead back-of-house teams and train staff for performance and safety.
• Complete daily line checks and ensure quality across stations.
• Place orders, monitor pars, and manage inventory and waste.
• Oversee equipment and facility cleanliness and preventative maintenance.
• Ensure compliance with health regulations and document incidents.
• Support continuous improvement and adherence to Q39 guidelines.

Skills

Leadership

Team Management

Food Safety

Inventory Management

Labor Scheduling

Tools

7Shifts

Job description

JOB SUMMARY: Sous ChefReports to: Restaurant ChefCompensation: $62k-72kCompany: Q39 LLCJob Purpose:Our passion is creating craveable, memorable dining experiences. The Sous Chef is responsible for maintaining exceptional food quality and cleanliness, ensuring adherence to Q39 recipes, procedures, and health standards. Leads and trains all back-of-house teams, drives a positive and productive work environment, completes daily ordering and line checks, and achieves targeted scores on Ecosure and local health inspections.Key Accountabilities:Pitmaster Leadership – Prepare and cook barbecue meats daily according to Q39 recipes, portioning, and cooking standards, ensuring consistent food quality.Team Management – Train, develop, and oversee back-of-house staff, provide coaching on performance, safety, and teamwork, and assist the Kitchen Manager with labor scheduling and shift coverage.Inventory & Ordering – Place orders, maintain pars, verify deliveries for quality and accuracy, and monitor food cost and waste through portion control and standard procedures.Equipment & Facility Oversight – Ensure smokers and all kitchen equipment are clean, operational, and maintained per preventative maintenance programs.Compliance & Safety – Lead adherence to all federal, state, county, and municipal health and safety regulations; implement corrective actions for policy violations.Daily Operations – Complete line checks, coordinate with management on quality, resolve operational issues, and document incidents, repairs, and employee performance using 7Shifts.Continuous Improvement – Support execution of all Q39 guidelines, recommend performance enhancements, and ensure consistent implementation of back-of-house procedures.