Location: Butterworth’s DC

Salary: $60,000 – $75,000 per year

Schedule: Full-Time, 7 days a week (closed Sunday nights)

Reports to: Executive Chef

About Us:

Butterworth’s DC is an exciting new lunch and dinner restaurant, focusing on exceptional food, high standards, and a welcoming atmosphere. We are looking for a passionate and experienced Sous Chef to join us in building this restaurant from the ground up. You’ll be working alongside Chef Joseph Nardo to craft an exceptional culinary experience and set the foundation for an outstanding team.

Position Overview:

The Sous Chef will play a key role in overseeing the kitchen operations, managing and training all kitchen staff, and ensuring the highest standards of food quality, service, and cleanliness. The ideal candidate will have strong leadership skills, a passion for creating excellent food, and the ability to help streamline kitchen procedures for efficiency and consistency. You will be entrusted with ordering, inventory management, and assisting in the implementation of new standards and procedures in collaboration with Chef Joe.

Key Responsibilities:

• Staff Management: Oversee, train, and mentor kitchen staff, ensuring that all team members are performing at their best and upholding the restaurant’s standards.

• Quality Control: Ensure the quality, consistency, and taste of all dishes; taste and adjust seasoning to meet Butterworth’s high culinary standards.

• Menu Support: Work closely with Executive Chef Joseph Nardo to develop, implement, and update menus, and create innovative dishes.

• Ordering & Inventory: Manage ordering and inventory for the kitchen, ensuring proper stock levels and cost control.

• Kitchen Operations: Oversee kitchen operations, including opening and closing procedures, cleanliness, and organization.

• Procedures & Standards: Help create and implement new kitchen standards, procedures, and practices to improve workflow, in consultation with the Executive Chef.

• Leadership & Communication: Ensure smooth communication between kitchen staff and front-of-house, providing leadership and maintaining a positive, productive work environment.

Qualifications:

• Proven experience as a Sous Chef or in a similar leadership role in a fast-paced kitchen environment.

• Strong knowledge of kitchen operations, food safety, and inventory management.

• Ability to manage, train, and motivate kitchen staff.

• Excellent communication and organizational skills.

• Ability to work collaboratively with the Executive Chef and team.

• Passion for food and dedication to creating high-quality dishes.

• Flexibility to work in a dynamic environment and handle multiple tasks efficiently.

• Availability to work mornings, weekends, and holidays as required.

What We Offer:

• Competitive salary range of $60,000 to $75,000.

• A unique opportunity to help build and shape the future of a new restaurant.

• A supportive, creative, and collaborative work environment.

• Opportunities for career growth and development.

How to Apply:

If you are excited about being a part of something new and impactful, please send your resume and a brief description of your experience to We look forward to hearing from you!