Sous Chef

Capital Tower & Communications, Inc.; Lincoln (NE); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Competitive salary

Performance-based bonuses

Career advancement opportunities

Employee dining discounts

Job summary

A renowned restaurant group seeks a passionate Sous Chef to lead kitchen operations. Responsibilities include overseeing staff, ensuring food quality, and maintaining cleanliness standards. The ideal candidate has 3+ years of kitchen experience, excellent leadership skills, and a culinary background. This role offers competitive pay, chances for advancement, and a supportive work environment.

Qualifications

• 3+ years of professional kitchen experience, with at least 1 in a supervisory role.
• Strong understanding of steakhouse operations, including grilling and meat preparation.
• Current food safety certification required.

Responsibilities

• Assist the Executive Chef in planning daily menu items and specials.
• Supervise and train kitchen staff, ensuring proper techniques.
• Ensure kitchen cleanliness and adherence to health standards.

Skills

Leadership

Communication

Steakhouse operations

Grilling

Broiling

Team management

Education

Culinary degree or equivalent experience

Job description

Job Title: Sous Chef
Location: Old Main Bar and Grill Crete, NE
Job Type: Full-time

About Us

Old Main Bar and Grill is a distinguished steakhouse recognized for its premium cuts, scratch‑made sides, and exceptional guest experience. Our culinary team is dedicated to excellence, combining classic steakhouse tradition with innovative flavors. We’re seeking a passionate and skilled Sous Chef to help lead our kitchen operations and uphold our reputation for quality and consistency.

Position Overview

As Sous Chef, you’ll work directly with the Executive Chef to oversee daily kitchen operations, ensure consistency in food quality and presentation, and lead a talented back‑of‑house team. The ideal candidate is a strong leader, hands‑on cook, and dedicated to maintaining the highest culinary standards.

Key Responsibilities

• Assist the Executive Chef in planning and executing daily menu items, specials, and events
• Supervise and train kitchen staff, ensuring proper technique, timing, and presentation
• Maintain quality control and consistency across all menu items, especially steaks and proteins
• Manage inventory, ordering, and food cost controls
• Ensure kitchen cleanliness, organization, and adherence to all health and safety standards
• Support a positive, team‑oriented kitchen culture
• Step in for the Executive Chef during absences

Qualifications

• 3+ years of professional kitchen experience, with at least 1 year in a supervisory or sous chef role
• Strong understanding of steakhouse operations, including grilling, broiling, and meat preparation
• Excellent leadership and communication skills
• Proven ability to manage a team in a fast‑paced, high‑volume kitchen
• Culinary degree or equivalent experience preferred
• Current food safety certification required

What We Offer

• Competitive salary + performance‑based bonuses
• Opportunities for career advancement within a growing company
• Employee dining discounts
• Supportive, professional work environment

How to Apply

Please send your resume and a brief cover letter highlighting your culinary background to [e-mail] or apply in person at 1103 Main St Crete, NE. Or submit your application through any major job board.