Sous Chef (3115)

Ancho & Agave; Lincoln (NE); On-site; USD 50,000 - 65,000; Full time

Job summary

Ancho & Agave seeks a dedicated Sous Chef to enhance our culinary offerings. The ideal candidate will have strong leadership skills, experience in high-volume environments, and a passion for food. With responsibilities ranging from kitchen operations to staff training, this role promises a dynamic and rewarding career in a vibrant restaurant setting. Join us to create exceptional dining experiences!

Benefits

Competitive salary

Performance-based bonus

Medical, Dental, Vision, Disability, and Life Insurance

Paid vacation upon hire

401(k) with company match

Career advancement opportunities

Allowance for off-duty dining

Relocation assistance

Qualifications

• Minimum 1 year of experience as a Sous Chef in a high-volume restaurant.
• Able to manage a diverse kitchen team.
• Flexibility to work various hours including weekends and evenings.

Responsibilities

• Overseeing daily kitchen operations including food prep and cooking.
• Training kitchen staff on company policies and procedures.
• Controlling operational costs and ordering supplies.

Skills

Culinary Skills

Leadership

Time Management

Communication

Problem Solving

Hygiene and Grooming

Stamina

Education

Food Safety and Sanitation Certification

Job description

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Description

Ancho & Agave is seeking a hardworking and reliable Sous Chef to help us create the ultimate dining experience for our guests. If you are passionate about the culinary arts and committed to professional success, APPLY TODAY!

Qualified candidates must be motivated, friendly, team-oriented, honest, and comfortable with managing people. Must be available to work consistently, act in a professional manner & have a positive attitude.

Sous Chef responsibilities include but are not limited to

• Creating exceptional culinary experiences for our guests.
• Overseeing & participating in daily kitchen operations (opening/closing procedures, receiving, food prep, cooking).
• Training kitchen staff following company policies & procedures.
• Upholding standards for food preparation, plating, food safety, sanitation, and workplace safety.
• Controlling operational costs, taking inventories, and ordering food and supplies.

Sous Chef Skills & Qualifications

• Minimum 1 year of experience as a Sous Chef in a full-service, high-volume restaurant.
• Current Food Safety and Sanitation certification.
• Strong culinary skills including food preparation and cooking best practices.
• Working knowledge of restaurant industry operations, safety, and sanitation standards.
• Effective verbal and written communication skills.
• Ability to lead a diverse team with varying experience levels.
• Strong leadership, motivation, time management, organizational, decision-making, and problem-solving skills.
• Ability to maintain vendor relationships and troubleshoot daily challenges.
• Ability to work in a fast-paced environment and handle multiple tasks.
• Willingness to travel 35-45 days for management training.
• Flexibility to work weekends, evenings, and holidays.
• Ability to work 45-55 hour weeks, with hours varying based on operational needs.
• Exceptional hygiene and grooming habits.
• Reliable transportation.
• High stamina to stand for extended periods.
• Physical ability to lift up to 50 lbs.
• Must be 21 years or older.

Employment Benefits

• Competitive salary ($50,000 - $65,000/year).
• Performance-based bonus up to $5,000 annually in first 3 years.
• Medical, Dental, Vision, Disability, and Life Insurance.
• Paid vacation upon hire.
• 401(k) with company match.
• Career advancement opportunities.
• Allowance for off-duty dining.
• Relocation assistance.

About Ancho & Agave: Born from a love for fresh, delicious Mexican food, we focus on quality ingredients, refreshing beverages, and creating good times in a casual setting.

We are an equal opportunity employer, committed to diversity and inclusion regardless of age, race, creed, color, national origin, citizenship, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran status, or any other protected characteristic.

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Restaurants

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