Sous Chef: Lead High-Volume Kitchen Team

The Henry; Coronado (CA); On-site; USD 71,000 - 85,000; Full time

Benefits offered by this job

Medical, Dental, and Vision coverage

Retirement with company match

Dining discount 50%

Discounts at Fox Restaurant Concepts

Gympass discounts

Paid time off

Competitive pay and incentives

Job summary

The Henry, part of Fox Restaurant Concepts, is hiring immediately for a Sous Chef. The role demands 2+ years of leadership in a high-volume kitchen, strong operations knowledge, and the ability to drive guest satisfaction in a fast-paced setting.

You will oversee shifts, manage scheduling, and ensure impeccable food quality while coaching a dynamic team. Competitive pay, benefits, and dining discounts accompany this opportunity.

Qualifications

• Must have 2+ years high-volume restaurant management experience.
• Demonstrate an understanding of business operations and financials.
• Manage shifts including scheduling and planning.
• Create memorable dining experiences by exceeding guest expectations.
• Understand flavors, aromas, and characteristics of food ingredients.
• Ensure product quality and restaurant cleanliness.

Responsibilities

• Must have 2+years high-volume restaurant management experience.
• Demonstrate an understanding of business operations and financials.
• Manage shifts which include daily decision making, scheduling, and planning.
• Create memorable dining experiences by exceeding guest expectations.
• Understand flavors, aromas, and characteristics of food ingredients.
• Ensure product quality and restaurant cleanliness.
• Perform calmly and effectively in a high-volume environment.
• Manage on-the-fly requests with ease and poise.
• Understand POS systems and OpenTable (or other digital/online reservation systems).
• Coach, lead and develop restaurant team.

Skills

Restaurant management

Operations management

Team leadership

Tools

POS systems

OpenTable

Job description

The Henry, part of Fox Restaurant Concepts, is hiring immediately for a Sous Chef. The role demands 2+ years of leadership in a high-volume kitchen, strong operations knowledge, and the ability to drive guest satisfaction in a fast-paced setting.

You will oversee shifts, manage scheduling, and ensure impeccable food quality while coaching a dynamic team. Competitive pay, benefits, and dining discounts accompany this opportunity.