Craig's
Position Summary
The PM Sous-Chef at Craig’s is a senior culinary leader responsible for managing dinner service, driving the kitchen’s performance under pressure, and upholding the standards that define Craig’s excellence. This role demands a calm, focused leader with exceptional line management skills, deep culinary acumen, and the ability to mentor, direct, and elevate a high-performing team during peak service.
Key Responsibilities
The PM Sous-Chef at Craig’s is a senior culinary leader responsible for managing dinner service, driving the kitchen’s performance under pressure, and upholding the standards that define Craig’s excellence. This role demands a calm, focused leader with exceptional line management skills, deep culinary acumen, and the ability to mentor, direct, and elevate a high-performing team during peak service.
Key Responsibilities
- Lead the dinner service, including expo, ticket flow, pacing, communication, and quality control
- Supervise and coach line cooks, ensuring excellence in execution, plating, and consistency
- Execute daily pre-service meetings, kitchen lineups, and service transitions
- Maintain a clean, efficient, and calm kitchen environment throughout high-volume service
- Collaborate with the Executive Chef on nightly specials, production planning, and line prep standards
- Manage nightly breakdown, closing checklists, and cleanliness of all line stations
- Communicate clearly with FOH managers, expeditors, and the Executive Chef to drive alignment
- Uphold Craig’s service rhythms, hospitality-driven plate execution, and guest-focused mentality
- Support hiring, onboarding, and ongoing development of BOH staff
- Participate in recipe development, quality testing, and kitchen improvement initiatives
- Minimum 4–5 years of professional kitchen experience with at least 2 years in a sous-chef or lead line cook role
- Deep understanding of fine-dining service standards and ticket execution under pressure
- Exceptional communication and line management skills; calm and assertive under pressure
- ServSafe certification (or ability to obtain within 30 days)
- Ability to train and mentor line cooks and instill discipline, consistency, and pride
- Experience with high-volume kitchens and elevated food standards
- Able to lift 50 lbs, stand for long periods, and maintain physical endurance through late-night shifts
- Bilingual (English/Spanish) a plus but not required
- Competitive salary based on experience
- Health insurance options
- Paid time off
- Growth track within the Craig’s leadership team