Sous Chef | Lead High-Volume Kitchen & Menu Innovation

Nbutexas; Raynham (MA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive base salary

Healthcare package

PTO and paid vacation

Job summary

NBUTEXAS is seeking a Sous Chef for a dynamic new restaurant group at an exciting time of growth. This high-volume American tavern is quickly establishing itself as a destination for quality cuisine, serving over 1,000 pizzas per week and projecting $7–8 million in first-year sales.

Be part of a positive, ambitious team with a focus on culinary excellence and innovation. You will lead a hardworking kitchen, oversee operations, menu development, and sanitation standards while mentoring line cooks

Qualifications

• Minimum 5 years of experience in a high-volume, upscale or casual-dining kitchen.
• Previous experience in a culinary management role (Sous Chef or Executive Sous Chef).
• Strong leadership and team development skills.
• Solid knowledge of food cost, labor management, and inventory control.
• Culinary degree or equivalent high-level experience preferred.
• Adaptable, hands-on, and ready to step into operations as needed.

Responsibilities

• Supervise kitchen operations and staff scheduling.
• Ensure consistent food quality, plate presentation, and service standards.
• Manage inventory, control food costs, and minimize waste.
• Enforce strict food handling and sanitation regulations.
• Contribute to menu development, seasonal changes, and special events.
• Lead and mentor line cooks, prep staff, and junior chefs.

Skills

Leadership

Team development

Food cost management

Inventory control

Adaptability

Education

Culinary degree or equivalent

Job description

NBUTEXAS is seeking a Sous Chef for a dynamic new restaurant group at an exciting time of growth. This high-volume American tavern is quickly establishing itself as a destination for quality cuisine, serving over 1,000 pizzas per week and projecting $7–8 million in first-year sales.

Be part of a positive, ambitious team with a focus on culinary excellence and innovation. You will lead a hardworking kitchen, oversee operations, menu development, and sanitation standards while mentoring line cooks