Sous Chef JN -102026-182002

Goodwin Recruiting; Darien (CT); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

Paid time off

Growth and advancement opportunities

Bonus opportunity

Job summary

Goodwin Recruiting is seeking a hands-on Sous Chef for a high-volume upscale steakhouse in Darien, CT. This leadership role emphasizes execution, quality, and staff development in a structured kitchen.

The position offers a base salary range of $65,000–$75,000 plus bonus, health benefits, and growth opportunities within a multi-unit restaurant group. Candidates should have 2+ years in sous-chef or strong kitchen leadership and a sharp eye for cost control.

Qualifications

• 2+ years of sous chef or strong kitchen leadership experience.
• Background in upscale casual or fine dining, high-volume environments.
• Hands-on leadership style with strong work ethic.

Responsibilities

• Lead and execute service across sauté, grill, garde manger, and expo stations.
• Maintain plating standards, ticket times, and overall food quality during high-volume service.
• Supervise, train, and develop line cooks and prep staff.
• Support inventory, ordering, and vendor coordination.
• Manage food cost, portion control, and waste reduction.
• Ensure sanitation and food safety standards.
• Assist with scheduling and labor management.
• Support menu execution and recipe adherence.
• Step into kitchen leadership when needed.

Skills

SousChef leadership

High‑volume kitchen

Attention to detail

Food cost & inventory

Staff development

Job description

We are hiring a Sous Chef for a high-volume, upscale steakhouse with a strong reputation for quality, consistency, and service. This is a hands-on leadership role in a structured, performance-driven kitchen where attention to detail and execution matter.

We are hiring a Sous Chef for a high-volume, upscale steakhouse with a strong reputation for quality, consistency, and service. This is a hands-on leadership role in a structured, performance-driven kitchen where attention to detail and execution matter.

Responsiblities

• Lead and execute service across sauté, grill, garde manger, and expo stations
• Maintain plating standards, ticket times, and overall food quality during high-volume service
• Supervise, train, and develop line cooks and prep staff
• Support inventory, ordering, and vendor coordination
• Manage food cost, portion control, and waste reduction
• Ensure compliance with sanitation and food safety standards
• Assist with scheduling and labor management
• Support menu execution and recipe adherence
• Step into kitchen leadership when needed

Qualifications

• 2+ years of Sous Chef or strong kitchen leadership experience with loyalty proven by 2 year plus tenures with each previous employer
• Background in upscale casual or fine dining, high-volume environments
• Experience in scratch kitchens with strong attention to detail
• Hands-on leadership style, not a "clipboard" manager
• Strong work ethic, accountability, and pride in performance
• Understanding of food cost, labor, inventory, and kitchen systems

Compensation & Benefits

• Base salary: $65,000-$75,000
• Bonus opportunity
• Health, dental, and vision insurance
• Paid time off
• Growth and advancement opportunities within a multi-unit restaurant group

, $60,000 - $75,000,