We are seeking a Sous Chef Manager to assist the Chef de Cuisine (CDC) in managing the production of high-quality, authentic Italian dishes in one of Eataly’s exciting, high-volume, open kitchen restaurants. The Sous Chef Manager is a focused management presence, not only maintaining food quality standards but also training and inspiring staff at all levels about Eataly’s products and services.

Key responsibilities include:

• Supporting the Sous Chefs in all day-to-day operational needs to deliver Eataly’s business, employee, menu, and guest service strategies.
• Assisting with employee hiring, assignment, payroll, scheduling, evaluations, and terminations.
• Supervising kitchen mise en place (preparation for service) of all stations.
• Participating in menu planning and actively managing food production.
• Training and working with cooks and sous chefs on the hot line to ensure quality, speed, safety, and health standards are consistently met.
• Requisitioning and apportioning food items and utilizing food surpluses to control food costs.
• Verifying that sanitation and nutrition practices are followed by all employees.
• Informing front of house personnel of menu changes, specials, and shortages.
• Documenting, investigating, escalating, and resolving employee or guest incidents.
• Performing other duties as required or assigned.

The annual salary range for this position is $65,000k - $76,000k + merit increase + bonus in 2026.

• Medical, Dental, Vision Insurance.
• Paid Time Off.
• Paid Parental Leave.
• 401K with match or RRSP.
• Bonus program.
• Free family meal daily.
• Discounts at Eataly.
• Classes on products and Italian cuisine.
• Referral bonus program.
• and more!

• 4+ years of back of house experience, including 1+ years of management experience.
• Bachelor’s Degree or degree from post-secondary culinary arts program preferred.
• Excellent communication skills.
• Advanced computer skills.
• Availability to work onsite with a flexible schedule including evenings, weekends, and holidays.
• Ability to lift up to 50 pounds and exert well-paced mobility.
• Ability to spend up to 8 hours standing or walking in a kitchen and restaurant environment.
• Ability to work with commercial equipment including stand mixers, ovens, torches, etc.