Sous Chef / Expo | Full-Service Restaurant & Boutique Hotel Dining

About the Concept

A well-established, family-owned full-service restaurant and boutique hotel dining concept is seeking a skilled and motivated Sous Chef / Expo to join its culinary leadership team.

This role combines kitchen leadership and expo execution, making it ideal for a hands-on operator who thrives in fast-paced environments and is passionate about food quality, team development, and delivering a seamless guest experience.

Position Overview

The Sous Chef / Expo is responsible for supporting daily kitchen operations, maintaining high standards of food quality and presentation, and ensuring efficient communication between the kitchen and front of house.

This individual will be expected to master all kitchen stations, lead by example, supervise team members, and take ownership of expo during service to ensure timely and accurate food delivery.

Key Responsibilities

Kitchen Operations & Execution

Prepare and oversee the preparation of all menu items to ensure quality and consistency
Maintain high standards for food presentation and execution
Monitor food inventory levels and assist with replenishment as needed

Expo Leadership

Run the expo line during service, ensuring accurate and timely food delivery
Coordinate communication between kitchen and front-of-house teams
Maintain flow and organization during high-volume service periods

Team Leadership

Supervise, train, and support kitchen staff
Ensure all team members are performing to standards
Foster a positive, accountable, and team-oriented environment

Quality Control & Standards

Ensure all food meets established quality and presentation standards
Maintain cleanliness and organization across all kitchen areas
Ensure adherence to all health, safety, and sanitation regulations

Closing & Operational Oversight

Oversee nightly closing procedures, ensuring all stations are cleaned, restocked, and properly shut down
Verify staff checkouts and ensure completion of all end-of-day tasks
Ensure kitchen equipment is properly maintained and secured

Qualifications

Proven experience as a Sous Chef, Kitchen Supervisor, or similar leadership role
Strong knowledge of food preparation, presentation, and kitchen operations
Experience working expo in high-volume environments preferred
Ability to lead and motivate teams in a fast-paced setting
Strong communication and organizational skills

Requirements

Ability to work flexible schedules, including nights, weekends, and holidays
Ability to stand for extended periods and lift up to 50 lbs
Ability to perform under pressure and handle high-stress situations
Strong decision-making and problem-solving skills
Reliable attendance and professionalism are essential

Compensation & Benefits

Competitive compensation (based on experience)
Health and dental insurance options
Paid time off
Employee dining discounts
Flexible scheduling
Profit-sharing program (after 1 year of service)
Complimentary hotel stay on your birthday (after 1 year of service)

What We’re Looking For

A hands-on leader who thrives on the line and at expo
A team-oriented professional who leads with accountability and positivity
Someone who takes pride in consistency, organization, and execution
A reliable operator who shows up prepared and ready to perform