Sous Chef

Sous Chef

You do not just support the kitchen. You help lead it.

At Pinheads, the Sous Chef is the extension of the Executive Chef.

When the kitchen is disciplined, consistent, and fast, guests feel it.

When standards slip, you correct them.

We are not looking for someone who just cooks well.

We are looking for someone who can lead a shift, develop people, and protect the standard every single day.

If you are sharp on the line, strong with people, and calm under pressure, keep reading.

What You’re Really Here To Do

You help control the kitchen.

You protect food quality.
You enforce consistency.
You keep service moving.

You are:

·       The leader on the line during peak service

·       The voice of standards when execution slips

·       The bridge between Executive Chef and the team

·       The steady presence when the tickets stack up

No shortcuts.
No inconsistent plates.
No messy stations.

You lead from inside the action.

What Winning Looks Like In This Role

·       You assist the Executive Chef in managing daily kitchen operations

·       You actively supervise and support line cooks and prep cooks

·       You execute recipes exactly to portion and presentation standards

·       You enforce food safety and sanitation procedures without exception

·       You maintain speed and efficiency without sacrificing quality

·       You help with scheduling, training, and mentoring kitchen staff

·       You monitor inventory, assist with ordering, and minimize waste

·       You step fully into leadership when the Executive Chef is not present

·       You communicate clearly with FOH leadership to keep service aligned

·       You contribute to menu development, specials, and seasonal features

If quality dips, you correct it immediately.
If pace slows, you organize the line.
If the team struggles, you step in.

You do not watch. You lead.

Who Thrives Here

You will thrive in this role if you:

·       Have strong culinary experience in a high-volume kitchen

·       Have prior leadership or supervisory experience

·       Understand kitchen systems, prep discipline, and food cost awareness

·       Can coach others without losing authority

·       Stay calm and decisive under pressure

·       Care deeply about consistency and cleanliness

Food handler or ServSafe Manager certification is required or must be obtained.

We can refine techniques.
We cannot compromise standards.

The Reality

·       You will work in a hot, fast-paced kitchen

·       You will stand and move for extended periods

·       You will lift and carry up to 50 lbs

·       You will use knives, grills, ovens, fryers, and commercial equipment daily

·       You will make leadership decisions in real time

This is not a passive role.

It requires stamina, awareness, and authority.

The Standard

The Sous Chef protects the culture of the kitchen.

If you want creativity without accountability, this is not the role.

If you want to lead from the line, develop a strong team, and deliver consistent, high-quality food every shift, apply.

Lead the shift. Protect the standard. Execute without compromise.