Job Openings

Sous Chef Providence Ellie's

General Job Requirements:

***Being a part of a "People First" company that sees each employee as a valuable key to our collective success. Learn more about our inclusive team atmosphere that we curate: The Sous Chef of Ellie's is a key position on the Ellie's Culinary Team. Working closely with the Executive Chef, the Sous Chef is responsible for the development and day-to -day production of Ellie's savory menu. The ideal candidate serves as a leader, coach, and educator of Ellie's culinary team. This person will aid in carrying out the creative vision of the Executive Chef and the Ellie's Mission Statement. Above all, the Sous Chef is expected to foster a positive working environment, create genuine guest experiences, and a memorable working and dining experience.

Key Responsibilities include, but are not limited to:

  • Maintain a schedule of a minimum of 40-45 hours per week, arriving in a prompt and timely manner.
  • Review daily labor reports, ensuring that teammates are clocking in and out promptly.
  • Develop and test new menu concepts with Executive Chef for upcoming menus.
  • Receive and organize deliveries, checking invoices for inaccuracies and documenting accurately.
  • Ensure all team members adhere to culinary standards and regulations.
  • Train team members on new menu items and techniques.
  • Effectively schedule based on the needs of the restaurant with schedules published at least two weeks out.
  • Ensure that the kitchen operates in a timely way that meets Ellie's & Gracie's Venture standards.
  • Comply with and enforce sanitation regulations and safety standards.
  • Advise Executive Chef and Ellie's Leadership of any team member issues/problems and discuss proper course of action.
  • Resourcefully solve any issues that arise and seize control of any problematic situation.
  • Maintain kitchen inventory and order supplies.
  • Review sales and Catering BEO’s and adjust pars and inventory accordingly.
  • Work with the Executive Chef to achieve food cost and labor goals.

Metrics for Success:

  • Positive and productive attitude and professional demeanor.
  • Positive and professional communication with teammates and guests alike.
  • Team growth through leadership.

Education Requirements:
Associates or higher degree from an accredited University in Culinary Arts, or similar field of study is highly encouraged for this leadership role.

  • Minimum of 3 years culinary experience, with 1 year in kitchen management.
  • Knowledge of food preparation and existing health and safety standards.
  • Collaborative attitude with an emphasis on excellent service and guest experience.

(after 90 days), wellness perks, 401K eligibility, paid sick time, paid time off and continuous food and beverage education along with discounted dining. Salary is based on experience.

To Apply:
Email resume to:
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