Website Corner Stop Eatery

A neighborhood American Bistro

Sous Chef candidates should have a strong culinary foundation with a minimum 1-3 years in a lead cook or sous chef position. Prior experience in a high volume, high quality kitchen is preferred, but not required.


Responsibilities include but are not limited to: building and motivating a culinary team, educating staff, prep for daily service, working stations on the line, receiving product, managing the crew, communicating with vendors, helping develop menus and specials, overseeing meal periods, controlling food and labor costs, maintaining sanitation well above ‘normal’, being an ambassador of our restaurant both internally and externally, and above all keeping morale and efficiency at top level.

This is a tremendous opportunity for the right candidate to learn first hand what it takes to run their own restaurant business and grow professionally.

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