Sous Chef
We are seeking a talented and passionate Sous Chef to support kitchen operations and assist the Executive Chef in delivering exceptional food quality and guest experiences. The Sous Chef is responsible for supervising kitchen staff, maintaining culinary standards, ensuring food safety compliance, and contributing to menu execution and development.
Assist the Executive Chef in overseeing daily kitchen operations.
Supervise and train line cooks, prep cooks, and kitchen staff.
Ensure consistent food quality, presentation, and portion control.
Monitor food preparation to maintain established recipes and standards.
Assist with inventory management, ordering, and cost control.
Maintain compliance with food safety, sanitation, and health regulations.
Manage kitchen operations in the absence of the Executive Chef.
Support menu planning, recipe development, and seasonal offerings.
Minimize waste and maximize kitchen efficiency.
Foster a positive, professional, and team-oriented work environment.
2–5+ years of culinary leadership experience in a high-volume restaurant, hotel, resort, or catering operation.
Strong knowledge of culinary techniques, food preparation, and kitchen management.
Proven ability to lead and develop kitchen teams.
Understanding of food cost management and inventory control.
Excellent communication, organizational, and time-management skills.
Ability to thrive in a fast-paced environment.
Culinary degree or formal culinary training preferred.
ServSafe Food Protection Manager Certification or equivalent.
Experience with menu development and banquet operations is a plus.
Compensation & Benefits
Competitive salary
Health, dental, and vision insurance
Paid time off
Professional development and advancement opportunities
Ability to stand and work for extended periods.
Ability to lift and carry up to 50 pounds.
Ability to work in hot, fast-paced kitchen environments.
Flexibility to work evenings, weekends, and holidays.
Alder & Oak is a modern Aegean-inspired restaurant rooted in wood-fired cuisine, seasonality, and Mediterranean hospitality. It is designed as a gathering place where food, fire, and fellowship meet. The restaurant celebrates the soulful traditions of the Aegean coast with a refined and transportive dining experience that balances rustic authenticity with modern craftsmanship. Signature rituals, from the first pour of olive oil to a final sip of ouzo, create moments of connection that go beyond the plate. Alder & Oak seeks to become both a cornerstone of dining in its community and a benchmark for modern Mediterranean hospitality in America.
