What are the responsibilities and job description for the Sous Chef position at Castellucci Hospitality Group?
Castellucci Hospitality Group is a family-owned, Michelin-starred and James Beard–nominated restaurant group rooted in a culture of excellence, genuine hospitality, and continual growth.
Our team is expected to create memorable dining experiences through genuine hospitality and polished service. As a Sous Chef, you will oversee all kitchen operations and provide leadership and support to the culinary team. If this aligns with your values, we invite you to apply using the link below and take the next step in your hospitality career.
Important Areas of Responsibility Include:
Operations: Overseeing kitchen operations, ensuring all stations are set up, stocked and running smoothly for service. Lead and support the staff by assigning tasks and delegate workload. Work all stations including expo.
Accounting & Administrative: Assisting with ordering, inventory, scheduling, and new menu rollouts. Help manage labor cost and food cost.
Inventory: Check deliveries, verify quality, and ensure proper storage. Track inventory levels and reduce waste by managing prep amounts and rotation stock effectively.
Human Resources: Manage Interviews and make hiring decisions. Trains new team members on duties, policies and procedures.
Compensation
$50,000 - 65,000 yearly salary
Benefits & Perks
Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!
Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)
Physical Demands
Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces
Required to stand and walk for extensive periods of time without breaks during busy times
Required to be able to lift or move up to 50 pounds without assistance
"Passionately pursuing the perfect dining experience — one guest at a time"
Required Years of Experience
3 years in the hospitality industry with proven experience as an Lead Line Cook, Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant.
Salary : $50,000 - $65,000