Sous Chef - South Restaurant + Coffeehouse

Locally Grown Restaurants; Anchorage (AK); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Flexible Spending Account (FSA)

401(k) with employer matching

Dining discounts at sister restaurants

Job summary

Locally Grown Restaurants is seeking a Sous Chef for the South Restaurant + Coffeehouse in Anchorage. This role acts as deputy to the Executive Chef, leading back-of-house operations and supporting staff development while managing costs and quality.

You will oversee opening/closing, training, scheduling, and allergy procedures, ensuring teamwork and consistent guest experiences. Hospitality focus with a strong emphasis on food quality and staff development.

Qualifications

• At least 3 years of back-of-house restaurant experience.
• Must be 21 years or older.
• Municipality of Anchorage Food Worker Card or SERVSAFE certification required.
• Proficient in English (written and spoken).

Responsibilities

• Assist with hiring processes, interviews, and orientation for new staff.
• Ensure training for back-of-house staff and provide supervision.
• Maintain staff journals and follow up on issues from prior shifts.
• Own opening/closing duties and oversee kitchen operations.
• Lead coaching and discipline while ensuring high food quality and consistency.
• Support scheduling and labor cost controls; manage budgets as assigned by Chef.
• Monitor allergen procedures and allergy alerts; respond to guest feedback effectively.
• Tackle POS/KDS issues; troubleshoot as needed and step into back-of-house roles.

Skills

English proficiency

Restaurant management

Back-of-house experience

Tools

Microsoft Office

Excel

Google Drive

Job description

Position: Sous Chef - South Restaurant + Coffeehouse

Location: South Restaurant + Coffeehouse

11124 Old Seward Hway Suite A

Anchorage, AK

Job Id:175

# of Openings:1

Sous Chef - South Restaurant + Coffeehouse (PM availability)

Summary

The Sous Chef is a direct deputy to the Executive Chef. Their primary responsibility is to motivate and support the team in creating simple yet exciting food for the guests through the management of specific parts of kitchen operations as assigned by the Executive Chef. This person is responsible for developing staff to excellence, managing expenses as they relate to their assigned projects, and being a positive member of a unified management team.

Operations

• Assists with the hiring process, which includes interviews, reference checks, and arranging for employees to fill out paperwork, and completes orientation for new staff
• Assists with ensuring proper training for all back-of-house employees and supports staff when and where needed
• Documents all staff and operations issues in staff journals and follows up on any issues from prior shifts
• Is knowledgeable of the restaurant policies, procedures, and systems, and can perform all opening and closing duties. Takes ownership of kitchen operations
• Leads back-of-house coaching and discipline, and provides positive feedback and reinforcement to all staff membersWorks with the rest of the management team to ensure high food quality and consistency
• Leads the team by example and knows when and how to support the staff
• Sets the tone: keeps morale up, energy up and out, and encourages teamworkEnsures daily, weekly, and ongoing side work is completed efficiently and supervises deep cleaning checklists to ensure completion
• Demonstrates sound judgement and the ability to make reasonable decisions in the absence of direction
• Deals with guest complaints and comments effectively, can “make it right.”
• Is knowledgeable about food allergens and takes any allergy alerts seriously. Ensures that all allergy concerns are dealt with following the proper allergy procedures
• Controls labor costs by phasing employees appropriately
• Assists the Executive Chef with scheduling
• Is responsible for food cost, waste tracking, and review
• Controls and tracks all budgets assigned by the executive chef or general manager
• Possesses in-depth knowledge of all menu items: ingredients, cooking methods, and presentation
• Can troubleshoot all kitchen issues with the POS/KDS system
• Can step in and perform any back-of-house position

Other Qualifications

• Must be at least 21 years of age
• Working knowledge of Microsoft Office, Excel, Google Drive, and internet navigation
• Must be able to communicate, write, and understand English
• At least 3 years of restaurant experience in the back of house. Management experience preferred
• Must have a current Municipality of Anchorage Food Worker Card or SERVSAFE certification
• Medical, Dental, and Vision insurance
• Flexible Spending Account (medical and childcare accounts available)
• Accrued sick leave with pay, converts to PTO after 1 year
• 401(k) with employer matching up to 4%
• Dining discounts at our sister restaurants (Snow City Cafe, Spenard Roadhouse, South Restaurant + Coffeehouse, Crush Bistro)

*Limited benefits available for jobs located at Crush Bistro, Muse x Crush, and PAC