Sous Chef / Kitchen Manager

At Sara’s Mediterranean Market, we believe great food is the heart of hospitality. Our open kitchen and Chef’s Corner bring the flavors of the Mediterranean to life — from grilled kabobs, house-made sauces/dips, and signature sides. Every dish is prepared with quality ingredients, authentic techniques, and pride in presentation.

We’re expanding and looking for a passionate Sous Chef / Kitchen Manager to help lead our culinary operations. If you thrive in a fast-paced environment, love developing people, and care deeply about food quality and guest experience, this role is for you.

The Sous Chef / Kitchen Manager supports the Executive Chef in overseeing daily back-of-house operations — from production and prep to training and quality control. You’ll play a key leadership role in maintaining high culinary standards, optimizing kitchen flow, and inspiring your team to deliver an exceptional experience every time.

This role requires strong leadership, hands-on cooking expertise, and an eye for both detail and efficiency.

• Lead and supervise all aspects of kitchen operations, including prep, line, grill, and cold stations.
• Ensure all dishes meet Sara’s quality, consistency, and presentation standards.
• Oversee daily prep and production schedules to maintain readiness and efficiency.
• Support the development and execution of new menu items and seasonal offerings.
• Uphold the highest standards of food safety, sanitation, and cleanliness.

• Train, coach, and mentor kitchen team members to uphold culinary excellence and discipline.
• Foster a positive, respectful, and collaborative team culture.
• Manage kitchen staffing, scheduling, and performance evaluations.
• Lead by example — working side by side with the team during service.

• Manage inventory, ordering, and food cost controls to meet budget targets.
• Maintain systems for product rotation, waste reduction, and portion control.
• Ensure compliance with company policies and health regulations.
• Support coordination between kitchen, front-of-house, and leadership teams.

• Ensure every plate leaving the kitchen reflects Sara’s passion for authenticity and flavor.
• Work closely with the Executive Chef and management team to maintain consistency between stores.
• Respond to guest feedback and drive continuous improvement in product and presentation.

• 4+ years of professional kitchen leadership experience; Mediterranean or high-volume background preferred.
• Strong culinary foundation with a commitment to freshness, flavor, and consistency.
• Proven ability to lead, motivate, and develop kitchen teams.
• Solid understanding of kitchen operations, inventory, and cost management.
• Excellent communication and organizational skills.
• Ability to thrive under pressure and maintain composure during busy service hours.
• Availability for weekends, evenings, and holidays as needed.
• Culinary degree preferred but not required.