About the role
Description As a Sous Chef , you will lead culinary operations, drive creativity, and ensure excellence in a high-volume kitchen. The ideal candidate is a strong leader with proven experience in back-of-house management, passionate about quality, and committed to creating memorable dining experiences. Company Overview TEI Hospitality is hiring to join our team! The Mill Wharf Restaurant (est.1984) is a long-standing New England dining destination known for its panoramic waterfront views, classic American and seafood dishes, and its setting on the historic site of the town’s original mill. For four decades it has been a favorite for both locals and visitors looking to enjoy scenic dining and relaxed coastal atmosphere.
RESPONSIBILITIES: Lead culinary innovation by creating inspired menus using fresh, local ingredients and refined cooking techniques
Uphold the highest standards of cleanliness, organization, and operational efficiency across all back-of-house areas
Manage financial performance, including labor planning, cost of goods, and overall P&L accountability
Foster a positive, collaborative, and team-oriented kitchen culture
Mentor, coach, and develop culinary team members to consistently meet and exceed standards
Oversee all back-of-house operations to ensure timely, accurate, and high-quality food execution
Drive guest satisfaction through exceptional culinary experiences and consistent results
Participate actively in training, leadership meetings, and cross-team collaboration
Ensure full compliance with company policies, brand standards, and all food safety and sanitation regulations
REQUIREMENTS: 1–2+ years of back-of-house operations management, including at least 1 year as a Sous Chef.
Proven success in a fast-paced, high-volume environment.
Experience managing a full-service restaurant and mentoring team members.
Strong understanding of P&L, budgets, inventory, and labor management.
Familiarity with POS systems and OpenTable.
Ability to create memorable dining experiences and WOW moments.
Skilled in coaching, scheduling, and driving continuous improvement.
High school diploma or GED required.
Must be authorized to work in the USA with proper documentation.
Minimum age: 18; ability to obtain necessary licenses or permits.
Ability to stand for extended periods and work in a fast-paced environment.
Flexible schedule includes nights, weekends, and holidays.
Excellent communication skills and strong math/cash-handling accuracy.
BENEFITS:
Competitive Wages
Performance-Based Career Growth
Employee Dining Discounts
Equal Employment Opportunity
Comprehensive Training Program and Ongoing Career Development
Required Skills:
Leadership
Culinary Expertise
Teamwork
Communication
Attention to Detail
Ability to Work Under Pressure
Organizational Skills
Adaptability
Positive Attitude
Work Ethic