What are the responsibilities and job description for the Sous Chef position at Pinstripes?
Here at Pinstripes, people are our greatest asset. We’re dedicated to maintaining a passionate and fun team culture that consistently delivers guests the most memorable and amazing dining and entertainment experience in the world. We are an all-scratch kitchen that prides ourselves on our fresh ingredients, seasonal menus, high food quality standards and exceptional service.
What you’ll be doing:
- Partner with the Executive Chef to oversee day-to-day kitchen operations and ensure consistent execution
- Lead and support kitchen team members, providing coaching, feedback, and development
- Maintain and uphold all food quality, presentation, and recipe standards across prep, line, and events
- Execute and oversee service, including expo, to ensure smooth kitchen flow
- Assist in managing food costs, labor, and ordering to support operational goals
- Ensure proper food safety, sanitation, and EcoSure standards are consistently met
- Support hiring, training, and onboarding of BOH team members
- Assist in inventory management, invoicing, and product ordering
- Step in to lead kitchen operations in the absence of the Executive Chef
What's in it for you:
- Medical, dental and vision insurance
- Health Savings Account option – including company HSA contribution
- Flexible Spending Accounts
- 401K
- Employee Assistance Program
- Company provided Short Term Disability Insurance
- Company provided Long Term Disability Insurance
- Flexible Vacation
- Voluntary benefits – LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings
- Growth opportunities, with several new restaurant openings
- Discounts on Food, Beverage and Activities
Salary Range $65,000 - $70,000 annually
Requirements:What we’re looking for:
- 3 years of kitchen experience, with leadership experience preferred
- Positive attitude and passion for hospitality
- Strong knowledge of culinary techniques, food safety, and kitchen operations
- Understanding of food cost, labor management, and inventory systems
- Proven ability to lead, coach, and develop team members
- Strong communication and organizational skills
- Ability to thrive in a fast-paced, high-volume environment
- Passion for food, quality, and delivering exceptional guest experiences
- Experience with Hot Schedules, Margin H, and Micros, preferred
*** Must be 21 years old and over ***
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We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws.
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Salary : $65,000 - $70,000