Sous Chef: Lead & Elevate in Busy Kitchen + Benefits

Xfinity Live!; Baltimore (MD); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

Personal and vacation time

401(k) plan with employer match

Job summary

Cece's Roland Park, part of the Live! Hospitality & Entertainment family, is seeking a talented Sous Chef to lead daily culinary operations at Cece's Roland Park. You will drive kitchen performance, maintain high standards, and mentor a team in a fast-paced venue.

Ideal candidates have 1–2 years supervisory kitchen experience, strong leadership and communication skills, and a commitment to safety, cleanliness, and cost control. Evening and weekend availability is required.

Qualifications

• High school diploma or GED required; culinary courses/certifications preferred.
• 1–2 years’ experience supervising kitchen staff in a high-volume kitchen.
• Proven ability to lead a team and communicate effectively, both verbally and in writing.
• Exceptional time management and organization skills.

Responsibilities

• Control and/or assist with day-to-day culinary operations.
• Maintain kitchen cleanliness, proper uniforms and standards.
• Uphold high quality product and service standards.
• Control food costs through ordering, inventory, and reports.
• Ensure a safe working environment and health compliance.
• Maintain kitchen organization and cleanliness per standards.
• Recruit, interview and hire supervisory and hourly staff; supervise and motivate.
• Train employees and mentor new staff.
• Lead by example to others.

Skills

Team leadership

Written & verbal communication

Time management

Organization

Education

High school diploma or GED; culinary courses/certifications preferred

Job description

Cece's Roland Park, part of the Live! Hospitality & Entertainment family, is seeking a talented Sous Chef to lead daily culinary operations at Cece's Roland Park. You will drive kitchen performance, maintain high standards, and mentor a team in a fast-paced venue.

Ideal candidates have 1–2 years supervisory kitchen experience, strong leadership and communication skills, and a commitment to safety, cleanliness, and cost control. Evening and weekend availability is required.