Pay · estimate~$14 – $20/hrMarket rate · not set by employer
PostedNov 11, 2026
LevelMid level
In short
Rolo’s Sous Chef will execute the vision of the Rolo’s Chef/partners and CDC and work with them to develop and realize a production program which consists of, but is not limited…
EXCEL
📋 About the job
👤
Reports toExecutive Management
Rolo’s Sous Chef will execute the vision of the Rolo’s Chef/partners and CDC and work with them to develop and realize a production program which consists of, but is not limited to, breads, pastas, desserts, and other pantry items. The Sous Chef will also uphold Rolo’s culture, achieving culinary excellence, financial success, compliance to policy, and team safety and wellbeing
Direct Reports : Line Cooks, Prep Cooks, Porters
Key Relationships: FOH and BOH management, Line Cooks, Prep Cooks, Porters
FLSA Classification : Exempt
Tip Eligible: No
✅Responsibilities
✅Operations
✅Open and/or close the restaurant according to Rolo’s standards
✅Assist in overseeing daily kitchen operations including prep, service, expediting, station organization, and cleanliness
✅Maintain consistent food quality, organization, and execution during all services
✅Support BOH systems and workflows that allow the restaurant to operate efficiently
✅Help manage ordering, inventory, prep organization, and product rotation
✅Maintain awareness of labor, sales, and food cost goals while supporting operational needs
✅Work collaboratively with FOH and BOH management to ensure smooth communication and service execution
✅Demonstrate flexibility in schedule and responsibilities based on the needs of the business
✅Leadership & Team Development
✅Lead by example through consistency, professionalism, urgency, and attention to detail
✅Help create a positive, accountable, and respectful kitchen culture
✅Train and mentor cooks through direct coaching, communication, and daily feedback
✅Support the growth and development of the BOH team through hands-on leadership
✅Maintain clear and calm communication during high-pressure service periods
✅Assist in upholding performance standards and accountability across the kitchen team
✅Support recruiting, onboarding, and continued training of BOH staff as needed
✅Food Quality & Standards
✅Ensure all food leaving the kitchen meets Rolo’s standards for quality, consistency, timing, and presentation
✅Maintain organized prep systems and ensure recipes and station standards are followed consistently
✅Help oversee station setup and breakdown in accordance with DOH and restaurant standards
✅Maintain strong working knowledge of all menu items, ingredients, and cooking techniques
✅Communicate menu changes, prep updates, and operational needs clearly to both BOH and FOH teams