Sous Chef | Lead From-Scratch Italian Kitchen

The Cheesecake Factory Incorporated; Orlando (FL); On-site; USD 65,000 - 72,000; Full time

Benefits offered by this job

Medical, dental and vision insurance

Company-paid group life insurance

Short term disability

Long term disability

Paid time off

Health Savings Account

401k with company match

Tuition assistance

Next-day pay

Employee Assistance Programs

Job summary

North Italia in Orlando is hiring a Sous Chef to help lead a culinary team and deliver handcrafted, from-scratch Italian dishes with a focus on quality, flavor, and hospitality.

Reporting to the Executive Chef, you will manage shifts, control costs, mentor staff, and ensure a clean, safe kitchen while meeting financial goals. The role requires high-volume kitchen leadership and flexibility for long shifts, weekends, and holidays.

Qualifications

• 2+ years of high-volume culinary management experience.
• Understanding of business operations and financials.
• Experience with POS systems and inventory control.
• Ability to work ten-hour plus shifts and stand for extended periods.
• Able to work closing shifts, weekends and holidays.
• Able to lift up to 50 pounds.
• Dexterity to operate kitchen machinery.

Responsibilities

• Manage shifts including scheduling and planning.
• Demonstrate ingredient knowledge and culinary trends.
• Control costs and work toward financial targets.
• Maintain kitchen cleanliness, organization, and equipment care.
• Manage on-the-fly requests with calm, positive leadership.
• Foster learning, feedback, and corrective action.
• Manages labor planning and schedules.
• Discuss P&L with management.

Skills

High-volume kitchen leadership

Business operations understanding

POS systems

Inventory control

Physical stamina

Tools

POSitouch

Crunchtime

Job description

North Italia in Orlando is hiring a Sous Chef to help lead a culinary team and deliver handcrafted, from-scratch Italian dishes with a focus on quality, flavor, and hospitality.

Reporting to the Executive Chef, you will manage shifts, control costs, mentor staff, and ensure a clean, safe kitchen while meeting financial goals. The role requires high-volume kitchen leadership and flexibility for long shifts, weekends, and holidays.