Sous Chef at Tavistock Restaurants

Boca Raton, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Sep, 26

Salary

0.0

Posted On

07 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Leadership, Culinary Technique, Staff Training, Food Safety, Inventory Management, Cost Control, Menu Execution, High-Volume Operations, Knife Skills, Prep Planning, Sanitation Compliance, Team Collaboration

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

Lead day-to-day kitchen operations and line service to ensure quality and consistency in a high-volume steakhouse. Support the Executive Chef in team development, food safety compliance, and inventory management.