Sous Chef - High End Restaurant Group

Career Group; Greenwich (CT); On-site; USD 70,000 - 100,000; Full time

Job summary

Career Group is seeking a Sous Chef for a High-End Restaurant Group in Greenwich, CT. You will lead a culinary team, partner with the Executive Chef on hiring, and drive labor and food cost optimization while maintaining top-tier quality and sanitation standards.

The role requires 3+ years of sous chef experience in a high-volume setting, strong leadership, and the ability to work closely with leadership to deliver exceptional guest experiences.

Qualifications

• 3+ years of sous chef experience in a high-volume, full-service restaurant.
• Proven ability to manage labor and food costs, inventory controls, and strategic resource planning.
• Strong leadership, communication, and team development skills.

Responsibilities

• Lead and develop culinary team members through structured training, coaching, and guidance.
• Partner with the Executive Chef on recruitment, hiring, onboarding, and building a high-performing culinary team.
• Assist with labor cost optimization, food cost control, inventory management, and financial reporting.
• Uphold quality, safety, and sanitation standards across all kitchen operations.
• Oversee service execution, including line checks, food preparation, and expediting.
• Monitor kitchen operations to ensure consistent, high-quality guest experiences.
• Document key updates and insights to support team performance and operational excellence.
• Collaborate with the Property Leadership Team to support the company's hospitality vision, strategy, and financial goals.
• Assume full leadership responsibilities in the absence of the Executive Chef.

Skills

Culinary leadership

Labor cost management

Inventory management

High-volume cooking

Safety & sanitation

Team development

Knife skills

Excel

Tools

Foodager

Job description

Our client, a High-End Restaurant Group, is seeking a Sous Chef to join their team in Greenwich, CT.

Responsibilities

• Lead and develop culinary team members through structured training, coaching, and guidance.
• Partner with the Executive Chef on recruitment, hiring, onboarding, and building a high-performing culinary team.
• Assist with labor cost optimization, food cost control, inventory management, and financial reporting.
• Uphold quality, safety, and sanitation standards across all kitchen operations.
• Oversee service execution, including line checks, food preparation, and expediting.
• Monitor kitchen operations to ensure consistent, high-quality guest experiences.
• Document key updates and insights to support team performance and operational excellence.
• Collaborate with the Property Leadership Team to support the company's hospitality vision, strategy, and financial goals.
• Assume full leadership responsibilities in the absence of the Executive Chef.

Requirements

• 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; culinary program curriculum or equivalent experience will also be considered.
• Proven ability to manage labor and food costs, inventory controls, and strategic resource planning.
• Strong computer skills, including Microsoft Excel, Foodager or other inventory management systems, and email communication.
• Advanced culinary expertise, including strong knife skills and the ability to execute high-level cooking standards.
• Ability to work independently, make strategic decisions, and collaborate effectively with all levels of leadership.
• Strong leadership, communication, and team development skills.
• Flexibility to work weekends, holidays, and variable shifts as needed.
• Ability to frequently lift and move up to 50 lbs. using appropriate equipment and techniques.
• Comfortable standing and walking for extended periods.
• Commitment to proper safety and sanitation practices in a commercial kitchen environment.