Craig's
Overview
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.
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
Skills & Requirements
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
Compensation & Benefits
Competitive salary based on experience
Health insurance options
Paid time off
Growth track within the Craig’s leadership team
#J-18808-Ljbffr
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
Skills & Requirements
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
Compensation & Benefits
Competitive salary based on experience
Health insurance options
Paid time off
Growth track within the Craig’s leadership team
#J-18808-Ljbffr