Job Overview

The Sous Chef is responsible for supporting all kitchen operations to ensure efficiency, quality, and consistency. This role serves as a key leader in supervising, coaching, and developing kitchen staff while maintaining Reid’s Fine Foods standards for food quality, cleanliness, and safety.

The Sous Chef is expected to take full ownership of the PM kitchen shift, leading all aspects of execution, readiness, and service performance. Success in this role requires proactive leadership, organization, urgency, and the ability to independently run a high-functioning service.

Kitchen Operations & Leadership

Lead and own all PM kitchen operations, including execution of the dinner menu, line readiness, staffing deployment, prep completion, ticket flow, and service standards.
Ensure the kitchen is fully service-ready prior to opening with all stations stocked, prepped, staffed, and organized for seamless execution.
Manage and direct all line cooks during the PM shift, maintaining urgency, communication, focus, and accountability.
Take full responsibility for service execution, including food quality, timing, plating consistency, cleanliness, and overall guest satisfaction.
Maintain strong command presence during service by leading with calm, decisive, and organized management under pressure.
Act as the primary leader of the PM shift and operate independently in driving results.

Service Execution & Readiness

Conduct pre-shift readiness checks to confirm prep lists are completed, pars are met, equipment is functioning, and stations are set before service begins.
Actively supervise the expo line and kitchen flow during peak periods, anticipating needs and resolving issues proactively.
Communicate staffing gaps, prep shortages, equipment issues, or service risks to the Executive Chef before service begins.
Ensure all stations maintain proper portioning, recipe adherence, and plating standards.

Team Development & Accountability

Supervise, train, and develop kitchen employees to meet performance and operational standards.
Hold team members accountable for execution, pace, station cleanliness, and completion of assigned duties.
Foster a positive, disciplined, and team-oriented kitchen culture.
Drive continuous improvement through coaching, planning, and post-shift service reviews.

Operational & Administrative Duties

Order product and manage inventory levels.
Maintain labor budgets and monitor food costs and waste to meet company goals.
Assist with monthly inventory counts and understand food margin expectations.
Follow and manage prep lists and production schedules across kitchen areas.
Maintain clear communication with the Executive Chef, General Manager, and other leadership.

Food Safety, Cleanliness & Standards

Ensure all food meets Reid’s Fine Foods quality standards.
Maintain a clean and sanitary kitchen environment at all times, including workstations, equipment, and storage areas.
Comply with all food safety and sanitation standards (ServSafe certification required).
Promptly report any food quality or equipment issues.

General Expectations

Arrive on time and communicate any tardiness appropriately.
Ability to lift 25 lbs or more and stand/walk for extended periods (8+ hours).
Demonstrate strong knife skills and foundational culinary techniques.
Open and close the kitchen according to established procedures and checklists

Compensation: $55,000.00 - $60,000.00 per year

Reid's is the Carolina's leading specialty food store and a favorite culinary destination. Reid's specializes in superior meats, wines, regional provisions, locally grown produce, seasonally fresh meals & gift baskets for our loyal customer base.

Reid's is looking for hardworking, enthusiastic, and knowledgeable people to join our team! We offer a safe and exciting work environment with the opportunity to learn and grow within the company.

In addition to a positive work environment and opportunities for career growth, Reid's offers medical/dental/vision insurance, paid time off, commuter benefits, discounts, and more!

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