PM Sous Chef

PM Sous Chef

Wild Sage Restaurant – Rusty Parrot Lodge

Overview

We are seeking an experienced PM Sous Chef to join our leadership team. This role is the evening anchor of the kitchen—responsible for execution, team leadership, and maintaining standards during service. The PM Sous works closely with the Executive Chef and AM Sous Chef to ensure consistency, flow, and accountability across all dayparts.

This is a hands-on leadership role for a chef who thrives in service, understands systems, and can lead a team calmly under pressure.

Key Responsibilities

Service & Execution

• Lead Dinner service at a high level: line execution, pacing, quality control, and pass leadership


• Ensure all food meets established standards for taste, presentation, and consistency


• Act as Chef-on-Duty during PM shifts when the Executive Chef is off-site


• Manage live problem-solving during service (equipment, staffing, timing)

Team Leadership

• Direct and motivate PM cooks with clarity and respect


• Hold the line accountable for station readiness, cleanliness, and Professionalism


• Train, coach, and develop cooks with an eye toward long-term growth


• Enforce standards consistently—no drift, no shortcuts

Prep, Systems & Organization

• Oversee PM prep execution and readiness


• Ensure proper labeling, rotation, and storage


• Maintain HACCP, sanitation, and food-safety compliance


• Communicate cleanly with AM team to ensure seamless handoffs

Collaboration & Communication

• Work closely with Executive Chef on menu execution, changes, and refinements


• Provide feedback on labor flow, prep efficiency, and menu performance


• Support ordering, inventory, and cost control as delegated

Qualifications

• 3–5+ years experience in fine-dining or upscale hotel kitchens


• Prior Sous Chef or strong Lead Line experience preferred


• Proven ability to run service and manage people simultaneously


• Strong palate, attention to detail, and organizational skills


• Calm, professional demeanor under pressure


• Willingness to work nights, weekends, and holidays as required

What We Offer

• Competitive salary DOE


• Health benefits


• Consistent leadership structure and clear expectations


• A kitchen focused on craft, discipline, and sustainability, not chaos


• Opportunity for growth within a respected hotel F&B program

Who This Is For

This role is ideal for a chef who:

• Wants to be a true second-in-command


• Takes pride in execution and leadership


• Understands that great service comes from preparation, systems, and standards


• Is ready to step into real responsibility and ownership