We are seeking a passionate, disciplined, and high-energy Sous Chef to join our elite culinary team. In this role, you will be the right hand to the Executive Chef, orchestrating a fast-paced, high-volume kitchen without ever compromising the meticulous standards of fine dining.
The ideal candidate possesses exceptional culinary technique, a sharp eye for detail, and the leadership prowess to motivate a line under intense pressure. If you thrive on adrenaline, demand culinary excellence, and are looking to elevate your career in a sophisticated, fast-moving environment, we want you on our pass.
Key Responsibilities
Culinary Excellence & Kitchen Operations
- Expedite with Precision: Direct the line during high-volume services, ensuring flawless execution, timing, and plating alignment with our established fine-dining standards.
- Quality Control: Taste and inspect all components, sauces, and prep work daily to guarantee absolute consistency in flavor, texture, and presentation.
- Menu & Prep Management: Assist the Executive Chef in menu development, daily specials, and managing the prep team to ensure the kitchen is 100% station-ready before every service.
- Inventory & Waste Control: Monitor food rotations (FIFO), manage inventory levels, minimize waste, and maintain strict food cost controls.
Leadership & Team Management
- Staff Mentorship: Train, coach, and supervise line cooks, prep cooks, and stewards, fostering a culture of mutual respect, continuous learning, and pride in craftsmanship.
- Scheduling & Labor: Assist in creating efficient staff schedules that optimize labor costs while ensuring the kitchen is perfectly staffed for peak volumes.
- Conflict Resolution: Maintain a calm, professional demeanor during high-stress service periods, swiftly resolving kitchen bottlenecks and interpersonal conflicts.
Safety & Sanitation
- HACCP Compliance: Enforce rigorous health, safety, and sanitation standards (including local health department codes and HACCP plans).
- Kitchen Maintenance: Ensure all kitchen equipment is properly operated, cleaned, maintained, and organized at all times.
Required Skills & Qualifications
- Experience: Minimum of 2–3 years of experience as a Sous Chef (or senior Lead Line/Junior Sous) in a high-volume, fine-dining or upscale casual environment.
- Culinary Expertise: Advanced knowledge of culinary techniques, flavor profiling, knife skills, and high-end ingredients.
- Pace & Stamina: Proven ability to multitask and command a kitchen during fast-paced services turning over high cover counts.
- Leadership Style: Lead-by-example mentality with excellent communication skills; ability to give constructive feedback constructively under pressure.
- Certifications: Valid Food Protection Manager Certification (e.g., ServSafe) required.
- Schedule Flexibility: Availability to work standard hospitality hours, including nights, weekends, and holidays.
What We Offer
Competitive salary (Depending on experience)
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Performance-based bonuses
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Comprehensive health, dental, and vision insurance
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Paid Time Off (PTO)
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- Daily staff meals (Family Meal)
Physical Demands: This role requires standing and walking for extended periods (8+ hours), working in a hot kitchen environment, and the ability to lift and carry up to 50 lbs.
