Sous Chef (Jr. Sous Chefs welcome, High-Volume experience needed)

Intro

A high-volume, events-driven restaurant group is searching for a Sous Chefs. We are also open to experienced Junior Sous Chef candidates ready to step into more elevated BOH leadership responsibilities.

This role is designed for a polished, high-capacity culinary professional who thrives in large-scale, high-volume environments, such as hotel banquet operations, catering programs, and event-driven restaurants. Proven success in locations generating $5M–$6M+ annually is the baseline - these current operations are trending closer to $10M–$12M per year.

About the Role

Reporting directly to the Chef De Cuisine, the Sous Chef will oversee daily back-of-house operations with a strong emphasis on execution at scale. Success in this role requires experience managing production for high guest counts, multi-outlet service, banquets, and large-format events without compromising consistency, quality, or financial performance.

An ownership mindset, operational discipline, and composure under pressure are essential.

Key Responsibilities

• Lead daily culinary operations across all stations in a high-revenue, high-volume setting
• Execute large-scale banquet, catering, and event production with precision and efficiency
• Maintain quality, temperature control, presentation standards, and production pars at volume
• Supervise line, prep, and stewarding teams while ensuring proper scheduling and labor management
• Partner with the CDC on menu execution, specialty programming, and purchasing
• Monitor food cost, waste control, inventory systems, and overtime compliance
• Oversee kitchen documentation including prep systems, recipes, par sheets, and order guides
• Conduct pre-shift meetings and ongoing culinary training to ensure alignment and consistency
• Uphold strict sanitation, safety, and regulatory compliance standards
• Mentor junior team members through structured coaching and performance accountability
• Support revenue-driving initiatives, in-house promotions, and operational excellence

Qualifications & Experience

• 3+ years of culinary leadership experience in high-volume restaurants, luxury hotels, banquet facilities, or large catering operations
• Demonstrated success operating in environments exceeding $5M annually; experience in $10M+ revenue kitchens strongly preferred
• Strong financial acumen including food cost control, labor management, and inventory systems
• Experience with wood fired ovens, open fire grills, and meat butchery is desired
• Proven ability to lead large teams in fast-paced, event-driven settings
• Organized, decisive, and calm under pressure
• Food Handler certification required (or ability to obtain within 30 days); ServSafe preferred
• Ability to stand for extended periods and lift up to 50 lbs

Why Connect Through KD Sweetwater Services

We partner directly with ownership and executive leadership teams to place culinary professionals in long-term, growth-oriented roles within structured, performance-driven organizations.

If you bring large-scale production experience and are ready to lead within a dynamic, high-revenue operation, we welcome a confidential conversation.

Job Type: Full-time

Pay: Up to $78,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Vision insurance

Work Location: In person