Chicken N Pickle is a dynamic, multi-purpose venue and restaurant, focused on quality service in a fun, informal multi-daypart environment. We seek a Sous Chef to assist in the daily supervision of Back of House restaurant operations and high volume catering events. You will work with the Executive Chef to execute high-quality food and drink menus and motivate our teammates to provide a quality guest experience.

Sous Chef responsibilities include:

• Maintaining Back of House work schedules and cost of goods.
• Overseeing compliance with local and state health and safety restaurant regulations.
• Supervising food prep and recipe execution.
• Maintaining a fully-stocked kitchen inventory.
• Managing kitchen staff and guiding them to deliver quality food on time, every time.
• Ensuring efficient department operation and maintaining production goals, productivity, efficiency, quality, and customer-service standards.

Nuestra cocina es bilingüe. Damos la bienvenida a los empleados que pueden habla Inglés y Español.

As Sous Chef/Assistant Kitchen Manager, you will:

• Embody Chicken N Pickle’s core values: Authenticity, Community, Connection, Integrity, and Quality.
• Demonstrate and support a culture of diversity, equity, and inclusion.
• Coordinate daily Back of House operations.
• Monitor, develop, and predict weekly staffing needs based on previous sales, weather, and catering activities.
• Perform line checks twice daily and supervise and evaluate Kitchen teammates.
• Hire and terminate teammates with the General Manager.
• Direct staffing levels and Cost of Goods in Back of House.
• Evaluate staff performance and provide feedback.
• Estimate future needs for goods, kitchen utensils, and cleaning products.
• Ensure compliance with sanitation and safety regulations.
• Manage the restaurant’s brand and suggest ways to improve it.
• Control operational costs, identify, and implement measures to cut waste.
• Create detailed departmental reports on weekly, monthly, and annual revenues and expenses and implement departmental budgets.
• Train new and current teammates and help develop and train MITs through our MIT program.
• Implement policies and protocols that will maintain future restaurant operations.
• Promote continuous skill development through online courses, coaching, and training programs.

This role requires the ability to perform in an active, fast-paced, indoor and outdoor venue, during inclement weather, with flexibility to work during evenings, weekends, and holidays.

• Opportunity to work in a dynamic, multi-purpose venue.
• Focus on quality service in a fun, informal environment.
• Continuous skill development through online courses, coaching, and training programs.

• Proven work experience as a Sous Chef or Assistant Kitchen Manager.
• Bilingual strongly preferred.
• At least 2 years of training experience.
• Hands-on experience with planning menus and ordering ingredients.
• Knowledge of a wide range of recipes and cooking techniques.
• Ability to follow sanitation guidelines set by the state/county.
• Excellent physical condition and stamina.
• Excellent organizational and conflict management skills.
• Very good communication skills.
• Ability to manage a team in a fast-paced work environment.
• Certification from a culinary school or degree in Restaurant Management is a plus.