What are the responsibilities and job description for the Sous Chef position at Abe Louies Boca?
Description:
Abe & Louie’s Boca Raton is seeking a Sous Chef to support the Executive Chef and lead day-to-day kitchen operations in a polished, high-volume steakhouse environment. This role is ideal for a disciplined, service-driven culinary leader who can maintain standards, develop talent, and execute consistently—while keeping the kitchen organized, efficient, and guest-focused.
Key Responsibilities
- Service leadership: Lead the line during service, ensure proper station setup, pacing, and execution; maintain quality and consistency across all menu items.
- Team development: Train, coach, and mentor cooks; model standards and hold the team accountable to performance, cleanliness, and professionalism.
- Operational excellence: Support daily prep and production planning; ensure par levels, station readiness, and effective communication throughout the shift.
- Food safety & sanitation: Maintain compliance with all health and safety standards; reinforce safe food handling, labeling, and storage practices.
- Inventory & cost awareness: Assist with ordering, receiving, product rotation, and inventory counts; support efforts tied to food cost and waste reduction.
- Culture & collaboration: Contribute to a respectful, team-oriented kitchen culture; partner with FOH leadership to ensure smooth execution and strong guest experience.
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Schedule & coverage support: Assist the Chef with schedule execution, call-out coverage, and staffing support as needed.
What We Offer
- Competitive compensation (commensurate with experience)
- Benefits package and growth potential within Tavistock Restaurant Collection
- A professional, structured environment with an established brand and clear standards
Qualifications
- Experience: Previous Sous Chef / Executive Sous Chef experience strongly preferred; strong lead line cooks ready to step into a Sous role will be considered with the right background.
- High-volume exposure: Proven success in high-volume kitchens; steakhouse, fine dining, or upscale casual experience is a plus.
- Leadership: Calm, consistent leadership style; able to direct a team with clarity and professionalism.
- Technical ability: Strong fundamentals across stations, knife skills, and culinary technique; strong sense of urgency and attention to detail.
- Systems mindset: Comfortable with kitchen organization, prep planning, and maintaining consistent standards shift to shift.