Sous Chef 58K65K Benefits Wilmington DE

Mis en Place; Wilmington (DE); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Medical benefits

Paid time off

Paid sick days

Flexible scheduling

Closed major holidays

Job summary

La Fête in Wilmington is seeking a hands-on Sous Chef to join its independent, chef-driven, upscale-casual restaurant.

You will work directly with the Chef and ownership, leading a team of 5–10, shaping training, systems, menu development, and daily execution. This role offers growth, high standards, and a strong kitchen culture focused on quality, organization, and professional development. The position is full-time, with an evening schedule and holiday closures.

Qualifications

• 3–5 years of progressive culinary experience in a high‑quality restaurant kitchen preferred.
• Previous lead cook, supervisory, or kitchen leadership experience preferred.
• Strong scratch‑cooking fundamentals.
• Chef‑driven, upscale‑casual, elevated full‑service, or fine‑dining restaurant experience strongly preferred.
• Experience working through high‑volume service.
• Strong food safety and sanitation knowledge.
• Ability to follow written recipes and instructions consistently.
• Experience training or helping develop other cooks.
• Understanding of prep systems, inventory, waste, and cost control.
• Strong organization and attention to detail.
• Dependable, professional, and composed under pressure.
• Coachable, solution‑oriented, and willing to take ownership.
• Humility, curiosity, and a genuine desire to continue improving.
• Ability to stand for extended periods and reach, bend, stoop, and lift up to 50 pounds.
• English proficiency required

Responsibilities

• Support the Chef with daily kitchen operations
• Lead and supervise approximately 5–10 kitchen employees
• Work actively on the line and support service as needed
• Maintain consistent food quality, presentation, and execution
• Follow and reinforce written recipes, procedures, and preparation standards
• Organize prep and support efficient station setup
• Train, coach, and develop kitchen employees
• Maintain food safety, sanitation, and cleanliness standards
• Support inventory, waste management, and food cost controls
• Maintain proper product handling and storage
• Communicate clearly with the Chef, ownership, and kitchen team
• Help improve kitchen systems and operational consistency
• Contribute to menu development and continued improvement of the culinary program
• Maintain composure, urgency, and organization during busy service

Skills

Lead cook

Scratch cooking

English proficiency

Job description

$60,000 salary plus medical benefits and paid time off. Major holidays closed. Strong lead cooks and experienced line cooks ready to move into kitchen leadership are encouraged to apply.

La Fête is hiring a hands‑on Sous Chef for its independent, chef‑driven, upscale‑casual restaurant in Wilmington. Easily accessible by public transportation.

This is a strong next step for a talented cook who has built solid kitchen fundamentals and is ready for more responsibility. We're looking for someone who can cook at a high level, stay organized, execute consistently during service, and help lead a kitchen team without stepping away from the line.

You’ll work directly with the Chef and actively involved ownership, helping lead approximately 5–10 employees while having a real voice in execution, training, systems, menu development, and the continued growth of the restaurant.

Compensation

• $60,000 annual salary
• Bonus/profit‑sharing eligibility after one year of commitment

Benefits

• Medical benefits
• Paid time off
• Paid sick days
• Flexible scheduling
• Closed major holidays

Schedule

• Full‑time salaried position
• Minimum 50 hours per week
• Primarily evening schedule
• Dinner service plus one brunch shift
• Closed all major holidays

Why This Role Stands Out

• Strong opportunity for a lead cook or talented line cook ready to step into a Sous Chef position
• Work directly with the Chef and actively involved ownership
• Help lead a kitchen team of approximately 5–10 employees
• Meaningful input into training, systems, execution, and menu development
• Independent restaurant without unnecessary corporate management layers
• High‑quality ingredients and scratch‑driven cooking
• Primarily evening operation with only one brunch shift
• Major holidays closed
• Opportunity to develop professionally as the restaurant and hospitality company grow

About the Role

This is a hands‑on kitchen leadership position inside an independent, chef‑driven restaurant with high standards and a strong culinary identity.

You’ll work alongside the Chef to keep the kitchen organized, prepared, and executing consistently. You’ll cook, supervise, train, communicate, solve problems, and maintain standards during busy service while helping develop a team of approximately 5–10 employees.

This role can be a strong fit for an experienced Sous Chef or a talented lead cook or line cook who has become one of the strongest people in their current kitchen and is ready to take on greater leadership responsibility.

We’re looking for someone who can:

• Lead from the line and set the standard through execution
• Keep cooks organized and focused during service
• Maintain recipe, presentation, and quality standards
• Train and develop kitchen employees
• Identify problems and take ownership of solutions
• Maintain consistency and urgency during busy service
• Communicate clearly with the Chef and ownership
• Continue developing their own culinary and management skills

About La Fête

La Fête is an independent, upscale‑casual restaurant in Wilmington built around modern French comfort food, seasonal ingredients, and polished but approachable hospitality.

The 130‑seat restaurant operates at an approximately $90 average check and serves a dinner‑focused clientele. The kitchen emphasizes scratch cooking, quality ingredients, consistent execution, and thoughtful use of seasonal and locally sourced products.

Ownership is actively involved in the day‑to‑day business, allowing decisions to be made quickly and giving talented employees a genuine voice in the operation. The company values quality, accountability, creativity, training, and continued professional development.

Responsibilities

• Support the Chef with daily kitchen operations
• Lead and supervise approximately 5–10 kitchen employees
• Work actively on the line and support service as needed
• Maintain consistent food quality, presentation, and execution
• Follow and reinforce written recipes, procedures, and preparation standards
• Organize prep and support efficient station setup
• Train, coach, and develop kitchen employees
• Maintain food safety, sanitation, and cleanliness standards
• Support inventory, waste management, and food cost controls
• Maintain proper product handling and storage
• Communicate clearly with the Chef, ownership, and kitchen team
• Help improve kitchen systems and operational consistency
• Contribute to menu development and continued improvement of the culinary program
• Maintain composure, urgency, and organization during busy service

Qualifications

• 3–5 years of progressive culinary experience in a high‑quality restaurant kitchen preferred
• Previous lead cook, supervisory, or kitchen leadership experience preferred
• Strong scratch‑cooking fundamentals
• Chef‑driven, upscale‑casual, elevated full‑service, or fine‑dining restaurant experience strongly preferred
• Experience working through high‑volume service
• Strong food safety and sanitation knowledge
• Ability to follow written recipes and instructions consistently
• Experience training or helping develop other cooks
• Understanding of prep systems, inventory, waste, and cost control
• Strong organization and attention to detail
• Dependable, professional, and composed under pressure
• Coachable, solution‑oriented, and willing to take ownership
• Humility, curiosity, and a genuine desire to continue improving
• Ability to stand for extended periods and reach, bend, stoop, and lift up to 50 pounds
• English proficiency required

If you’re a strong cook who has been taking on more responsibility in your current kitchen and you’re ready for the Sous Chef title and the expectations that come with it, we’d like to speak with you.

Compensation

Compensation: $60,000 per year