About Us

We are a high-energy, high-volume waterfront restaurant known for fresh seafood, strong teamwork, and delivering exceptional guest experiences. We are seeking a hands-on Sous Chef / Expeditor who thrives in a fast-paced environment and can lead the kitchen while controlling the flow of service.

Position Overview

This dual-role position combines kitchen leadership and execution with expo-level precision. You will work directly with the Executive Chef to manage the line, while also running the pass during service—ensuring every dish is accurate, timely, and meets our standards.

This is a key leadership role in one of the busiest environments—ideal for someone who can command a kitchen while staying highly organized and detail-focused.

Key Responsibilities

Kitchen Leadership (Sous Chef Duties):

• Support the Executive Chef in daily kitchen operations
• Supervise and lead line cooks during service
• Ensure food quality, consistency, and presentation standards
• Assist with training, scheduling, and mentoring staff
• Maintain proper food safety, sanitation, and kitchen organization
• Help manage inventory, ordering, and waste control

Expo & Service Execution:

• Run the expo line during service (call tickets, control flow)
• Coordinate timing between stations for smooth, efficient service
• Inspect all plates for accuracy, quality, and presentation before leaving the kitchen
• Communicate clearly with front-of-house and kitchen teams
• Troubleshoot issues in real time during high-volume service
• Maintain pace and organization under pressure

Qualifications

• 2+ years experience as a Sous Chef or strong line cook ready to step up
• Prior expo experience in a high-volume restaurant strongly preferred
• Strong leadership and communication skills
• Ability to multitask and stay composed under pressure
• Deep understanding of kitchen operations and food quality standards
• Flexible schedule (nights, weekends, holidays required)

Pay: $20.00 - $22.00 per hour

Work Location: In person