Sous Chef

Company Description

Smoke on The Water is a new craft BBQ experience opening in the spring of 2026 in Salisbury, MA. The design is fast-casual friendly service serving up some of the best scratch side dishes, desserts, and smoked meats with a central Texas BBQ inspiration. The restaurant will have a serving line that will allow customers to select their scratch side dishes and the staff will slice their smoked meats in front of them by the pound. Guests will enjoy their food family style in our welcoming dining space that includes a full service bar and indoor and outdoor dining areas. Guests will also be invited to view our all wood smokers built in Texas in our adjacent smokehouse and enjoy samples of our smoked meats.

Job description

Position Summary

We are looking for a hands-on Kitchen Manager / Sous Chef to help lead daily kitchen operations at our brand new craft BBQ restaurant opening in the spring of 2026. This role is ideal for someone who understands craft BBQ, thrives in a fast-paced environment, and can balance cooking, leadership, and organization. You'll work closely with the Head Pitmaster and Director of Operations to create scratch side dishes, maintain food quality, manage staff, control costs, and keep the kitchen running smoothly.

Key Responsibilities

Kitchen Operations & Food Quality

• Execute and oversee daily food preparation, cooking, and plating to maintain consistent BBQ quality
• Ensure all recipes, portioning, and presentation standards are followed
• Assist with menu development, specials, and seasonal items
• Monitor smoker operations, prep schedules, and holding times

Staff Leadership & Training

• Supervise and support line cooks, prep cooks, and dish staff
• Train new kitchen employees on recipes, equipment, and safety procedures
• Lead by example during service, maintaining calm and control during high-volume periods
• Assist with scheduling and shift coverage as needed

Inventory & Cost Control

• Assist with ordering, receiving, and inventory management
• Monitor food waste and portion control to meet food cost goals
• Ensure proper storage, labeling, and rotation of all products
• Utilize Toast POS back of the house software to manage inventory

Cleanliness & Safety

• Maintain a clean, organized, and efficient kitchen
• Enforce health department regulations, food safety, and sanitation standards
• Ensure equipment is used properly and report maintenance issues promptly
• Maintain an equipment maintenance and cleaning schedule

Collaboration & Communication

• Work closely with front-of-house leadership to ensure smooth service
• Communicate prep needs, 86'd items, and service pacing clearly
• Support management goals and restaurant culture

Qualifications

• 2+ years of experience in a professional kitchen, preferably BBQ or high-volume casual dining
• Prior leadership or supervisory experience strongly preferred
• Solid understanding of BBQ techniques, prep, and kitchen workflow
• Strong organizational and time-management skills
• Ability to work nights, weekends, and holidays
• Food safety certification required

What We're Looking For

• A dependable leader who takes ownership of their station and the kitchen as a whole
• Someone who values consistency, teamwork, and high standards
• A problem-solver who can adapt quickly during busy services
• Passion for BBQ and pride in serving great food

Compensation & Benefits

• Competitive pay based on experience
• Opportunities for growth and advancement
• Staff meals and employee discounts
• Supportive, team-oriented work environment

Job Type: Full-time

Pay: $55, $70,000.00 per year

Work Location: In person