30hop Restaurant & Bar is looking for a Sous Chef to join our leadership team in Coralville, IA.
In this role, you'll partner with the Executive Chef to help lead day-to-day kitchen operations, develop and coach team members, and maintain high standards for food quality, consistency, and execution. We're looking for someone who enjoys being hands-on in the kitchen, leading by example, and helping build a positive, high-performing back of house team.
30hop is a full-service American restaurant and bar with locations across Iowa, Kansas, Missouri, and Nebraska. We’re known for great food, craft beer, and a fun, welcoming atmosphere. Our teams are at the heart of what we do and help create a great experience for our Guests every day.
Compensation is $60,000-$65,000 annually based on experience, with additional quarterly incentive bonus opportunities available.
Full-Time Benefits
- Paid Time Off starting at 2 weeks (10 days), with additional PTO based on tenure
- Medical insurance (30hop Restaurant & Bar pays 50% of the employee premium)
- Dental and Vision coverage options
- 401(k) plan with discretionary employer match for eligible employees
Benefits for All Team Members
- 25% employee dining discount for you and up to 7 guests at 30hop Restaurant & Bar
- Employee Assistance Program with six confidential counseling sessions per issue, per year
- 25% discount at participating Craft Concepts restaurants across Iowa, Omaha, Kansas City, and Missouri (Sunday-Thursday for you and one guest)
- Team appreciation events and employee celebrations
What You'll Do
- Lead by example and promote accountability throughout the back-of-house team
- Support consistent food quality, presentation, portioning, and execution during every shift
- Coach, mentor, and develop kitchen team members through regular feedback and recognition
- Assist with recruiting, interviewing, onboarding, training, and retention of back-of-house employees
- Lead pre-shift communication and make sure the kitchen team is prepared for service
- Partner with the Executive Chef and restaurant leadership to manage labor, inventory, ordering, and food costs
- Support back-of-house scheduling based on staffing levels, business trends, and special events
- Maintain high standards for kitchen cleanliness, organization, food safety, sanitation, and equipment
- Monitor inventory levels and assist with weekly and monthly inventory counts
- Provide hands-on leadership during high-volume shifts and help keep kitchen operations running efficiently
- Support performance reviews, coaching conversations, and employee development
- Communicate and collaborate with front-of-house leadership to support smooth restaurant operations
- Identify equipment maintenance and repair needs and communicate them promptly
- Complete required administrative and operational responsibilities accurately and on time
- Identify opportunities to improve kitchen efficiency, team performance, and the overall Guest experience
- Attend leadership meetings and support company initiatives
- Complete other duties as needed to support restaurant operations
What We're Looking For
- 2+ years of back-of-house restaurant management experience as a Sous Chef, Kitchen Manager, or similar leadership role
- Strong leadership, coaching, and team development skills
- Experience managing food quality, labor, inventory, and cost controls
- Excellent communication, organization, and problem-solving abilities
- Experience in a high-volume, hospitality-focused restaurant environment is preferred
- A positive attitude with a hands-on leadership style
- Ability to stay organized and make decisions in a fast-paced kitchen environment
- ServSafe certification or the ability to obtain certification within 30 days of employment
- Ability to work a consistent schedule of approximately 45-50 hours per week, including evenings, weekends, and holidays
- Ability to stand and walk for extended periods and lift up to 50 pounds
*30hop Restaurant & Bar is an Equal Opportunity Employer
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