Sous Chef

Abe & Louie’s Boca Raton is seeking a Sous Chef to support the Executive Chef and lead day-to-day kitchen operations in a polished, high-volume steakhouse environment. This role is ideal for a disciplined, service-driven culinary leader who can maintain standards, develop talent, and execute consistently—while keeping the kitchen organized, efficient, and guest-focused.

Key Responsibilities

• Service leadership: Lead the line during service, ensure proper station setup, pacing, and execution; maintain quality and consistency across all menu items.
• Team development: Train, coach, and mentor cooks; model standards and hold the team accountable to performance, cleanliness, and professionalism.
• Operational excellence: Support daily prep and production planning; ensure par levels, station readiness, and effective communication throughout the shift.
• Food safety & sanitation: Maintain compliance with all health and safety standards; reinforce safe food handling, labeling, and storage practices.
• Inventory & cost awareness: Assist with ordering, receiving, product rotation, and inventory counts; support efforts tied to food cost and waste reduction.
• Culture & collaboration: Contribute to a respectful, team-oriented kitchen culture; partner with FOH leadership to ensure smooth execution and strong guest experience.
• Schedule & coverage support: Assist the Chef with schedule execution, call-out coverage, and staffing support as needed.
  

What We Offer

• Competitive compensation (commensurate with experience)
• Benefits package and growth potential within Tavistock Restaurant Collection
• A professional, structured environment with an established brand and clear standards

Qualifications

• Experience: Previous Sous Chef / Executive Sous Chef experience strongly preferred; strong lead line cooks ready to step into a Sous role will be considered with the right background.
• High-volume exposure: Proven success in high-volume kitchens; steakhouse, fine dining, or upscale casual experience is a plus.
• Leadership: Calm, consistent leadership style; able to direct a team with clarity and professionalism.
• Technical ability: Strong fundamentals across stations, knife skills, and culinary technique; strong sense of urgency and attention to detail.
• Systems mindset: Comfortable with kitchen organization, prep planning, and maintaining consistent standards shift to shift.