Sous Chef

Training programs move crew members into shift lead and management roles. Our menu is consistent across locations, with a few regional specials. We started in 1957 and have grown to about 240 people. Shift meal provided.

Role overview

Looking for a Sous Chef who can write a menu, cost it out and still get on the line when it's slammed. This is an in-person role at our Dayton location.

Job duties

• Place orders with vendors and check in deliveries
• Train cooks on recipes, plating and station setup
• Coordinate banquet event orders and prep lists
• Lead pre-shift meetings with the kitchen and front of house
• Cost recipes and keep food cost within target
• Run the pass during service and keep tickets moving
• Build the kitchen schedule and manage labor
• Taste everything and hold the line to the standard

Minimum qualifications

• 3+ years of kitchen experience, including at least 2 in a sous chef or kitchen manager role
• Comfortable working in a hot, loud kitchen
• Strong knowledge of cooking techniques, sauces and butchery
• Calm under pressure and good at teaching
• Available nights, weekends and holidays
• ServSafe Food Protection Manager certification

Preferred qualifications

• Experience opening a restaurant
• Banquet or high-volume catering experience
• Culinary degree
• Whole animal butchery or in-house charcuterie

Schedule: Tuesday to Saturday, 1:00 PM to close

Compensation: $51,000 to $67,000/year DOE.

Perks and benefits

• Health, dental and vision coverage starting on day one
• 401(k) with a 100% match up to 5%
• Paid holidays
• Short- and long-term disability

Willowloft provides equal employment opportunities to all employees and applicants.

Start: Immediately.

Demo job created on 11jobs for testing and demonstrations. It is not an actual opening at Willowloft LLC.