Sous Chef - Norwalk

McInnis Inc.; Norwalk (CT); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Dental Insurance

Employee discount

Health Insurance

Paid time off

Job summary

Sally's Apizza in Norwalk, Connecticut is looking for an experienced Sous Chef to lead our culinary team. You will collaborate closely with the Kitchen Manager to ensure all kitchen operations run smoothly, from food preparation to plating, while maintaining the highest standards of quality and safety.

The ideal candidate has at least one year of leadership experience in a full-service restaurant kitchen, strong food safety knowledge, and a passion for quality food. This full-time role requires availability for days, evenings, and weekends.

Qualifications

• Minimum 1 year in a leadership role within a full-service restaurant kitchen.
• ServeSafe Certified.
• Ability to work on your feet for up to 10 hours.

Responsibilities

• Collaborate with Kitchen Manager to oversee kitchen activities.
• Ensure compliance with quality standards and health regulations.
• Supervise and train junior kitchen staff.

Skills

Food Safety systems knowledge

Food preparation & knife skills

Team leadership

Customer service

Education

High school or GED equivalent

Formal culinary training

Tools

Kitchen equipment

Job description

Sous Chef

FIND YOUR FIRE!

At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally’s draws pizza fans from around the world. We hand‑craft authentic pizza in custom‑designed ovens, using the original recipes. Sally’s mission is to make great pizza available to everyone.

With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training and promotion within, giving you a path to pursue your future career goals.

Responsibilities

• Collaborate with Kitchen Manager to oversee all kitchen and culinary activities including food preparation, cooking and plating. Ensure compliance with established recipes, quality standards and health regulations.
• Oversee and participate in the preparation of ingredients, sauces, and other components for various dishes across the menu. Monitor the cooking and baking process to maintain consistency and exceptional taste.
• Assist with development of new and innovative, quality food items to meet market and guest expectations.
• Oversee food preparation and production for catering packages.
• Collaborate with the culinary team to cater for special events and private functions, ensuring a seamless dining experience for guests.
• Follow instructions and recommendations in taking care of daily food preparation and duties assigned by the Kitchen Manager to uphold the quality standards set by the company.
• Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, use of kitchen equipment, and utensil sanitation and safety issues.
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary, and in perfect operating order.
• Assist in managing kitchen inventory, ordering supplies and ensuring proper storage of ingredients to minimize wastage and control food costs.
• Manage daily requirements, functions, and last‑minute events.
• Responsible for training and mentoring junior kitchen staff.
• Work closely with the front of house staff to coordinate smooth food service and accommodate special guest requests and dietary restrictions.
• Promote and maintain good working relationships throughout the entire kitchen staff.
• Ensure management style and working methods are in line with the Sally’s core values.
• Establish, maintain, and enforce consistent high-performance standards.

The Sous Chef reports directly to the Kitchen Manager.

Job Requirements

• Technical: Thorough knowledge of Food Safety systems and procedures. Food prep & knife skills
• Language: English, Basic Spanish (preferred but not required)
• Experience
  • High school or GED equivalent
  • Formal culinary training (preferred but not required)
  • Minimum 1 year in a leadership role within a full-service restaurant kitchen
• Certifications: ServeSafe Certified
• Work Environment: This hands‑on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs.
• Details: Full Time, In‑Person, Day, Evening & Weekend availability

Salary & Benefits

• Starting at $60,000 annually depending on experience, plus bonus
• Dental Insurance
• Employee discount
• Health Insurance
• Paid time off

Core Values

• Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day.
• Commitment to Our Guests: Demonstrate warmth and care while creating memorable moments of hospitality for all guests.
• Strength of Character: Take pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests.
• We Are Hungry: We are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable.