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Sous Chef

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Kyle G's Prime Seafood and Steaks

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Location:
United States , Port St. Lucie

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Category:
-

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Contract Type:
Not provided

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Salary:

65000.00 USD / Year
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Job Description:

The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food, proper food safety and sanitation procedures, and profitability. The Sous Chef contributes to building top-line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant. Additionally, the Sous Chef supports managing quality in all aspects of their job.

Job Responsibility:

  • Maintain professional demeanor, vocabulary, dress, and self presentation
  • Coaching and counseling employees in conjunction with the Chef de Cuisine
  • Ensuring that the operational basics and standards are adhered to with total commitment and passion by providing direction and guidance to all back of the house associates: line checks, testing, training, recipe adherence, expo management, cook times, etc.
  • Directing and checking the progress of the prep staff, checking for quality and consistency on food preparation
  • Working side-by-side with line cooks daily
  • Supervising the set-up and food production areas within the kitchen to maximize productivity and minimize waste
  • Balancing product inventory from the previous day of business and placing food and supply orders
  • Enforcing safety and sanitary practices and maintenance for the Kitchen
  • Ensuring compliance with operational standards, company policies, federal/state/local laws, and ordinances
  • ensures all health inspections meet required state standards
  • Checking all culinary equipment and setting them up for daily use. Keeping the kitchen, dish, and storage areas clean and organized
  • Driving our high-quality employee standards by maintaining fully staffed restaurants, fostering an inclusive environment, developing and promoting our team members and holding the team accountable in a constructive and supportive way
  • Taking pride in presenting quality food by ensuring that all menu items are made according to recipe and the presentation is at our high standards
  • Living our Principles & Promises that people are inherently good and seek a sense of belonging and significance. Being a role model and fostering a passionate culture within the restaurant

Requirements:

  • Culinary certificate preferred
  • 2 years of kitchen experience working in polished casual/fine dining restaurants
  • Current Food Manager Certification, and demonstrated knowledge in sanitation
  • Availability to work a flexible schedule (days, nights, weekends, and holidays)
  • Availability to work a flexible schedule (open, mid, close)
  • Minimum 21 years of age with legal authorization to work in the United States
  • Proficiency in leading a team of 25 or more
  • Proven track record of developing team members
  • Ability to prioritize tasks, and deliver results
  • Able to speak with candor and respect
  • Proficiency in all stations
  • Min 2 years with managing orders, invoices, and inventory processes
  • Must be a coach, teacher and leader
What we offer:
  • Career Growth. We believe in developing people!
  • Weekly Pay starts at $65,000 plus performance bonuses
  • Paid Vacation Days
  • Paid Sick Days
  • Paid Maternity & Paternity Leave
  • Health & Wellness benefits. We offer health (medical, dental and vision) insurance options for eligible team members
  • Meal comp benefits
  • College 529 Savings Plan
  • 401(k) Retirement Plan
  • Tuition Reimbursement Plan

Additional Information:

Job Posted:
January 17, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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