Félix and La Cave offer two distinct but connected experiences built on a love for French dining and culture. Whether it’s all-day dining at Félix, where craft cocktails and classic café fare meet neighborhood hospitality or La Cave, our intimate sipping lounge next door, our culinary programs center around high-quality ingredients, classic technique, and attention to detail.
FÉLIX COCKTAILS ET CUISINE - an all-day, Parisian restaurant embracing the best of craft cocktails, French-inspired fare, and laissez-faire dining culture. Owned and operated by Félix Landrum, whose parents are both from Paris, the eponymous restaurant evokes his love for the city and serves as a neighborhood cornerstone for long, leisurely gatherings, whether that be over brunch, lunch, dinner, or drinks.
LA CAVE - an elevated sipping lounge and salon privé. Located next door to Félix, and accessible via an adjoining stone entryway, La Cave’s soft, inviting atmosphere evokes the slower pace of the south of France, offering extensive lists of French wines, high end whiskies, and cordials meant to be sipped and paired alongside a thoughtful menu of small plates. The space, designed by Leslie Landrum, Félix’s wife and partner, brings to life inspiration from the couple’s frequent travels to the south of France.
We’re Looking For…
A skilled, driven Sous Chef to help lead our tight-knit culinary team. This is a hands-on role for someone who thrives in a fast-paced kitchen, takes pride in doing things the right way, and inspires those around them. If you’re ready to bring both craft and leadership to a kitchen that values teamwork, creativity, and excellence, we’d love to meet you.
Responsibilities:
- Oversee daily kitchen operations alongside the Executive Chef, ensuring consistency, precision, and quality across all dishes.
- Lead and mentor line and prep cooks, fostering a collaborative, respectful, and growth-oriented kitchen culture.
- Assist in menu development, specials, and seasonal offerings, contributing creative ideas and technical expertise.
- Manage prep schedules, ordering, and inventory to ensure smooth, cost-effective operations.
- Uphold and enforce all safety, sanitation, and cleanliness standards, leading by example.
- Step into any station as needed during service to maintain efficiency and flow.
- Communicate effectively with front-of-house leadership to ensure a seamless guest experience.
Qualifications:
- Proven experience as a Sous Chef or in a senior kitchen leadership role in a high-volume, quality-driven environment.
- Strong knife skills and mastery of classic cooking techniques; French cuisine experience is highly preferred.
- Demonstrated ability to manage, train, and motivate a diverse culinary team.
- Exceptional organizational skills and the ability to remain calm and decisive under pressure.
- Passion for quality ingredients, thoughtful presentation, and seasonal menu development.
- Strong communication skills and a commitment to a team-first approach.
- Flexible availability, including nights, weekends, and holidays.
- Reliable, positive, and ready to contribute to a collaborative kitchen culture.
Job Type: Full-time
Pay: $65,000.00 - $75,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
