Sous Chef

Description As a Sous Chef , you will lead culinary operations, drive creativity, and ensure excellence in a high-volume kitchen. The ideal candidate is a strong leader with proven experience in back-of-house management, passionate about quality, and committed to creating memorable dining experiences. Company Overview TEI Hospitality is hiring to join our team!

The Mill Wharf Restaurant (est.1984) is a long-standing New England dining destination known for its panoramic waterfront views, classic American and seafood dishes, and its setting on the historic site of the town’s original mill. For four decades it has been a favorite for both locals and visitors looking to enjoy scenic dining and relaxed coastal atmosphere.

RESPONSIBILITIES

Lead culinary innovation by creating inspired menus using fresh, local ingredients and refined cooking techniques Uphold the highest standards of cleanliness, organization, and operational efficiency across all back-of-house areas Manage financial performance, including labor planning, cost of goods, and overall P&L accountability Foster a positive, collaborative, and team-oriented kitchen culture Mentor, coach, and develop culinary team members to consistently meet and exceed standards Oversee all back-of-house operations to ensure timely, accurate, and high-quality food execution Drive guest satisfaction through exceptional culinary experiences and consistent results Participate actively in training, leadership meetings, and cross-team collaboration Ensure full compliance with company policies, brand standards, and all food safety and sanitation regulations REQUIREMENTS: 1–2+ years of back-of-house operations management, including at least 1 year as a Sous Chef.

Proven success in a fast-paced, high-volume environment. Experience managing a full-service restaurant and mentoring team members. Strong understanding of P&L, budgets, inventory, and labor management. Familiarity with POS systems and Open. Table. Ability to create memorable dining experiences and WOW moments. Skilled in coaching, scheduling, and driving continuous improvement.

High school diploma or GED required. Must be authorized to work in the USA with proper documentation. Minimum age: 18; ability to obtain necessary licenses or permits. Ability to stand for extended periods and work in a fast-paced environment. Flexible schedule includes nights, weekends, and holidays. Excellent communication skills and strong math/cash-handling accuracy.

BENEFITS

Competitive Wages Performance-Based Career Growth Employee Dining Discounts Equal Employment Opportunity Comprehensive Training Program and Ongoing Career Development Required Skills: Leadership Culinary Expertise Teamwork Communication Attention to Detail Ability to Work Under Pressure Organizational Skills Adaptability Positive Attitude Work Ethic