Sous Chef / Kitchen Supervisor - Join the Team!

Black Angus is a well-established full-service restaurant that has proudly served guests for over 60 years. Known for its dedication to quality and exceptional table service, Black Angus has maintained a strong reputation without franchising, standing as a pillar in the hospitality community. This family-oriented restaurant emphasizes authentic dining experiences, going old school with no iPads on tables to ensure a traditional and memorable meal. Black Angus is deeply committed to promoting talent from within, fostering growth and development among its team members. The restaurant operates with a focus on high standards, particularly in the preparation of food, crafting all proteins in-house including the precision-cutting of steaks to provide guests with the finest quality offerings. Operating hours generally run through dinner service, closing at 10:00 PM on most nights and 9:00 PM on Sundays, with dinner service available all week and extended coverage from Friday through Sunday to accommodate greater customer demand. The role available is a leadership position within the kitchen, specifically overseeing dinner shifts. Candidates must bring a minimum of two years’ current experience managing dinner kitchen operations either as a sous chef or an assistant kitchen manager in a busy full-service restaurant environment. Black Angus handles a demanding volume servicing approximately 1500 covers weekly, requiring a leader with both hands-on skills and the ability to efficiently run a team during peak hours. The successful applicant will be responsible for maintaining high food quality, ensuring proper kitchen operations, and fabricating all proteins including steak cutting, which is a crucial component of this role. The position offers a competitive base salary ranging from $69,500 to $70,000, with additional bonuses and benefits that commence from the first of the month following the start date. This role is perfect for a culinary professional looking to step into a position that values experience, skill, and leadership within a respected, time-honored restaurant environment dedicated to excellence and employee advancement.

• Minimum 2 years current experience overseeing dinner kitchen shifts as sous chef or assistant kitchen manager in a full service restaurant
• Experience fabricating proteins including steak cutting
• Ability to manage high volume service of at least 1500 covers weekly
• Effective leadership and team management capabilities
• Strong understanding of food safety regulations
• Flexible availability during dinner service hours
• High school diploma or equivalent