Sous Chef

Sous Chef – Bluebird Distilling (Neo-Neapolitan Kitchen Opening)

Bluebird Distilling is launching a new culinary program centered around a Neo-Neapolitan pizza kitchen blending traditional techniques with modern execution, premium ingredients, and a cocktail-driven dining experience.

We are seeking a Sous Chef to work directly alongside our Head Chef to help build, lead, and execute this concept from the ground up ahead of our opening in ~2 months.

This is a build lead role inside a growing, design-forward restaurant within an established distillery brand.

• Neo-Neapolitan pizza program (high hydration doughs, long fermentation)

• From-scratch breads & dough program

• Precision electric deck oven cooking (Polin 3-deck system)

• Focused menu: pizzas, composed entrees, baked sandwiches, small plates, desserts

• Cocktail-driven environment tied to Bluebird spirits

• High-end but approachable, all-day to late-night energy

The Sous Chef is the second-in-command in the kitchen, responsible for translating the chef’s vision into consistent, high-level execution every day.

You will be hands-on in service while also helping lead systems, staff, and standards across the entire kitchen operation.

• Lead the kitchen alongside the Head Chef during service

• Ensure all food leaving the kitchen meets quality, consistency, and timing standards

• Work across all stations—pizza, prep, expo, and hot line

• Execute and manage service using a high-performance electric deck oven system

• Train, mentor, and supervise line cooks and prep staff

• Help build a strong, accountable kitchen culture

• Assist with scheduling and labor management

• Act as kitchen leader when Head Chef is not present

• Collaborate on menu development (pizza program, apps, entrees, desserts)

• Assist in testing, refining, and standardizing recipes

• Maintain plating and presentation standards

• Oversee prep systems, pars, and daily production

• Manage inventory, ordering, and product quality

• Help control food cost and reduce waste

• Ensure proper use and maintenance of kitchen equipment

• Maintain cleanliness, organization, and food safety standards

• Enforce systems and procedures across the kitchen

• 3 years in a strong kitchen (Sous or high-level line cook ready to step up)

• Experience with pizza, bread, or fermentation-driven programs strongly preferred

• Ability to lead a team in a high-volume, fast-paced environment

• Strong organizational and communication skills

• Ownership mindset—someone who takes responsibility and drives results

• Ground-floor opportunity in a new restaurant concept

• Work with top-tier, modern kitchen equipment

• Help build systems, menu, and culture from scratch

• Part of a growing brand (Bluebird Char & Stave ecosystem)

• Clear growth path as we expand

• Competitive salary based on experience

• Growth opportunity tied to concept expansion

• Performance-based upside potential