Sous Chef at Ice Plant Bar & Bottle Shop Inc – St Augustine, Florida

About Ice Plant The Ice Plant Restaurant is a celebrated St. Augustine destination blending history, craft, and hospitality. Known for its scratch kitchen, farm-to-table menus, and dedication to fresh, local ingredients, Ice Plant is housed in a restored 1927 ice manufacturing plant and pairs culinary innovation with a deep respect for heritage. We are seeking a Sous Chef to join our leadership team and help elevate our kitchen operations while delivering the exceptional dining experience that has become our hallmark. Position Summary The Sous Chef is a key member of the culinary leadership team responsible for supporting the Executive Chef in managing day-to-day kitchen operations. This role balances creative input, staff development, and operational excellence, ensuring consistency, quality, and efficiency in all culinary offerings. The Sous Chef leads by example, setting the tone for professionalism, teamwork, and a culture of excellence. Key Responsibilities Culinary Leadership Assist in menu planning, recipe development, and seasonal updates in collaboration with the Executive Chef. Ensure all dishes meet Ice Plants standards for presentation, flavor, and consistency. Maintain knowledge of current food trends, sourcing, and sustainability practices. Operations & Organization Oversee daily kitchen operations, including prep, line service, and closing procedures. Monitor inventory, manage ordering, and control food cost and waste. Ensure compliance with health, sanitation, and safety standards. Team Development Train, mentor, and supervise line cooks, prep cooks, and dish staff. Foster a positive, professional, and collaborative kitchen environment. Support scheduling and labor cost management. Guest Experience Partner with front-of-house to ensure seamless service and consistent communication. Uphold Ice Plants reputation for exceptional food and hospitality. Qualifications 3+ years of progressive kitchen leadership experience in a high-volume, scratch kitchen or fine dining environment. Strong culinary skills with demonstrated ability in menu execution and seasonal cooking. Excellent leadership, communication, and organizational skills. Proven track record in food cost control, inventory management, and labor oversight. Florida Food Handler/Manager certification (or ability to obtain). Passion for hospitality, sustainability, and the craft of cooking. Compensation & Benefits Competitive salary, commensurate with experience. Paid time off and staff meal benefits.