Position: Sous Chef
Location: Sarasota, FL
Duration: Permanent / Full Time
Salary: $60K/Annual
The Opportunity:
- State Street Eating House, an upscale full-service dining concept in Sarasota, is preparing to open its third location and is adding a Sous Chef to its leadership bench. This is a growth-track role: The Sous Chef will be developed over the next 12 months (or sooner, based on readiness) into a Chef de Cuisine position at the new unit. Upon the third opening, the current Executive Chef will step into a full multi-unit Executive Chef role overseeing all three CDCs — this hire is part of that succession plan.
MANDATORY
- 2+ years as a Sous Chef in a scratch, upscale, high-volume full-service kitchen
- Comfortable running PM service independently
Schedule:
- Night/PM shift only. This is a dedicated evening leadership position — no early mornings, no split shifts.
What You'll Do:
- Run PM service on the line, directing cooks and expediting to maintain ticket times and plate consistency
- Partner with the Executive Chef on prep lists, par levels, and nightly line checks
- Train and mentor kitchen staff with an eye toward building bench strength for the upcoming third-unit opening
- Uphold food cost, labor, and quality standards during night service
- Step into greater ordering, scheduling, and P&L exposure as you progress toward Chef de Cuisine readiness
- Maintain health, safety, and sanitation standards to code
What Gets You Promoted:
- This role is explicitly a pipeline position. Sous Chefs who demonstrate readiness — consistency on the line, staff leadership, cost discipline, and the ability to run a shift independently — will be moved into the Chef de Cuisine role at the third location as it opens, targeted within 12 months.
Compensation:
- Chef de Cuisine-level salary upon promotion, plus performance-based bonus/commission structure
- Competitive Sous Chef base salary during the development period
- Growth path with defined timeline, not an open-ended "someday"
What We're Looking for:
- 2+ years as a Sous Chef (or strong Lead Line Cook ready to step up) in a scratch, upscale, or high-volume full-service kitchen
- Bilingual Spanish preferred, not required — a plus for communicating with the kitchen team
- Comfortable running PM service independently
- Leadership presence — this person needs to be able to train and hold a night crew accountable
- Career-minded: wants a defined path to Chef de Cuisine, not just a job
EOE - Equal Opportunity Employer
