Senior Sous Chef

ABOUT THE ROLE

Revel’s Sous Chef position opened up because someone who has been part of our kitchen family for seven years is moving on to their next chapter. They're not disappearing from our lives; they'll still be around. But their leaving created a seat at our table, and we're looking for the right person to fill it.

Revel is a full-service restaurant open for dinner every evening, except Sundays. We offer an intimate, elevated experience where guests come to slow down, connect, and enjoy wine, cocktails, and food that genuinely surprises and delights them. Our service is warm but sharp, our knowledge runs deep, and our hospitality is intentional. Every detail matters, and the kitchen is where it all begins.

Revel is part of Uncork’d Events, LLC, the company that also includes Unwined Wine Shop. It’s definitely more of a family. We work hard, we hold each other to a high standard, and we also laugh and play a lot. We celebrate the wins, we help each other through the hard shifts, and we genuinely care about each other. That’s not something we say to sound good on a job posting, it’s just who we are.

The Sous Chef role is a serious one. You’re the Executive Chef’s right hand, you’ll lead the kitchen when they’re out, and you’ll help set the tone for everything that happens on the line. But serious doesn’t mean stiff. We want someone who brings real skill and real leadership, and who also genuinely enjoys the ride. If that sounds like you, we’d love to meet you.

RESPONSIBILITIES

Line Cooking & Kitchen Execution

• Work the line alongside the kitchen team during service, executing dishes with precision, speed, and consistency
• Maintain a thorough working knowledge of every station, dish, and technique on the Revel menu
• Uphold the Executive Chef's standards for plating, portioning, and quality on every ticket
• Manage ticket flow and communicate clearly with the front of house team during service to ensure smooth, timely execution
• Step in to cover any station as needed, from prep through service, with confidence and skill
• Monitor food quality and presentation throughout service, making real-time adjustments when needed

Kitchen Leadership

• Lead the kitchen team in the Executive Chef's absence, running service, directing staff, and making decisions with confidence
• Set the tone for the kitchen culture, professional, focused, and respectful, even during the busiest moments
• Supervise, motivate, and support line cooks and prep staff, providing hands-on guidance and feedback during service
• Assist with onboarding and training new kitchen staff, helping them understand our standards, recipes, and expectations
• Hold the team accountable to food safety, sanitation, and operational standards in a consistent, constructive way
• Communicate openly with the Executive Chef, flagging staffing issues, performance concerns, and kitchen needs in a timely manner

Prep & Mise en Place

• Oversee and participate in daily prep, ensuring the prep list is completed accurately and on time for service
• Ensure all mise en place is properly prepared, portioned, labeled, dated, and stored to standard
• Review and adjust prep quantities based on reservations, events, and anticipated volume
• Work closely with the Prep Cook to ensure the daytime shift is setting the PM team up for success
• Identify prep gaps or quality issues before service begins and address them proactively

Menu & Recipe Execution

• Learn and execute the full Revel menu to the Executive Chef's exact specifications, every dish, every time
• Assist the Executive Chef with recipe development, menu changes, and seasonal updates
• Provide feedback from the line on dish performance, prep efficiency, and any execution challenges
• Help develop and document recipes and prep procedures so the kitchen team has clear, consistent guidance
• Stay engaged with food trends, seasonal ingredients, and wine bar culinary culture to contribute meaningfully to menu conversations

Ordering, Inventory & Cost

• Assist the Executive Chef with food ordering, inventory counts, and stock management
• Monitor product usage and waste, helping to keep food costs in line with budgetary goals
• Receive and inspect deliveries in the Chef's absence, verifying quality, accuracy, and proper storage
• Flag low stock, quality concerns, or vendor issues to the Executive Chef promptly
• Contribute to a culture of minimal waste and smart, intentional purchasing

Cleanliness & Food Safety

• Maintain impeccable cleanliness and sanitation standards throughout the kitchen at all times
• Ensure all team members are following proper food handling, storage, and safety protocols every shift
• Oversee end-of-shift breakdown and cleaning to ensure the kitchen is properly closed and ready for the next day
• Stay current on health code requirements and ensure the kitchen is always inspection-ready

WHAT SUCCESS LOOKS LIKE

Service runs smoothly whether the Executive Chef is present or not. The kitchen team is focused, well-directed, and proud of their work. Food quality and consistency are rock solid. The Executive Chef has a true partner, someone who holds things together, communicates clearly, and brings genuine leadership and skill to every shift.

• You can run a full service independently and the quality doesn't skip a beat
• The kitchen team respects your leadership and feels supported by it
• Food quality, consistency, and presentation meet the Executive Chef's standard every night
• Prep is organized, complete, and setting the team up for success
• The kitchen is clean, safe, and running efficiently on your watch
• The Executive Chef trusts you completely, with the team, the food, and the kitchen

EXPERIENCE & SKILLS

• 3+ years of experience in a professional kitchen, with at least 1 year in a lead or supervisory role
• Strong technical cooking skills across multiple stations, you're comfortable anywhere on the line
• Experience in a chef-driven, independent restaurant concept, wine bar or fine casual experience is a plus
• Proven ability to lead a kitchen team under pressure with composure and professionalism
• Solid understanding of food costing, ordering, and inventory management
• Deep commitment to food safety, sanitation, and kitchen cleanliness
• Strong communication skills, with both the kitchen team and front of house
• A genuine passion for food, hospitality, and being part of something craft-driven and community-rooted
• ServSafe certification preferred or willingness to obtain