Sous Chef at Tavistock Restaurant Collection

Boca Raton, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Apr, 26

Salary

0.0

Posted On

15 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Service Leadership, Team Development, Operational Excellence, Food Safety, Sanitation, Inventory Awareness, Cost Awareness, Collaboration, Culinary Technique, Knife Skills, Attention to Detail, Communication, Training, Coaching, Mentoring, High-Volume Kitchen Experience

Industry

Restaurants

Description

Description Abe & Louie’s Boca Raton is seeking a Sous Chef to support the Executive Chef and lead day-to-day kitchen operations in a polished, high-volume steakhouse environment. This role is ideal for a disciplined, service-driven culinary leader who can maintain standards, develop talent, and execute consistently—while keeping the kitchen organized, efficient, and guest-focused. Key Responsibilities Service leadership: Lead the line during service, ensure proper station setup, pacing, and execution; maintain quality and consistency across all menu items. Team development: Train, coach, and mentor cooks; model standards and hold the team accountable to performance, cleanliness, and professionalism. Operational excellence: Support daily prep and production planning; ensure par levels, station readiness, and effective communication throughout the shift. Food safety & sanitation: Maintain compliance with all health and safety standards; reinforce safe food handling, labeling, and storage practices. Inventory & cost awareness: Assist with ordering, receiving, product rotation, and inventory counts; support efforts tied to food cost and waste reduction. Culture & collaboration: Contribute to a respectful, team-oriented kitchen culture; partner with FOH leadership to ensure smooth execution and strong guest experience. Schedule & coverage support: Assist the Chef with schedule execution, call-out coverage, and staffing support as needed. What We Offer Competitive compensation (commensurate with experience) Benefits package and growth potential within Tavistock Restaurant Collection A professional, structured environment with an established brand and clear standards Requirements Qualifications Experience: Previous Sous Chef / Executive Sous Chef experience strongly preferred; strong lead line cooks ready to step into a Sous role will be considered with the right background. High-volume exposure: Proven success in high-volume kitchens; steakhouse, fine dining, or upscale casual experience is a plus. Leadership: Calm, consistent leadership style; able to direct a team with clarity and professionalism. Technical ability: Strong fundamentals across stations, knife skills, and culinary technique; strong sense of urgency and attention to detail. Systems mindset: Comfortable with kitchen organization, prep planning, and maintaining consistent standards shift to shift.

Responsibilities

The Sous Chef will lead the kitchen line during service, ensuring quality and consistency across menu items while supporting team development and operational excellence. They will also maintain food safety standards and contribute to a collaborative kitchen culture.