About Sorekara
Sorekara is an expression of passion and curiosity. As a Japanese fine dining restaurant, we aspire to surprise and delight our guests through the dining experience.
And Then Hospitality is a dynamic and growing restaurant group whose concepts are closely intertwined. From chef’s counter to market stall, our team’s commitment to our craft and hospitality remains the same. Our kitchens are a busy and collaborative ecosystem, supporting multiple operations, teams, and styles of service under one shared standard.
Job Description
And Then Hospitality group is seeking a Sous Chef for Sorekara to plan, organize, and direct the kitchen team for Sorekara and its sister concepts. As the sous chef, you will not only assist the Executive Chef in daily kitchen operations, but play a key role in the strategic growth of the culinary team.
The ideal candidate is a hard-working, detail-oriented leader with a proven people-centered management approach. They should be hospitality driven with a passion for creating unique dining experiences and the ability to adapt quickly to a growing hospitality group as well as motivated by the opportunity to help train and uplift the next generation of kitchen leaders.
Reports to: Chef/ Owner
Direct Reports:
- Chef de Partie
- Commis
- Prep Cooks
Responsibilities
- Culinary Leadership: Support the Executive Chef in leading daily kitchen operations, ensuring the team is organized, prepared, and aligned with company standards.
- Team Development: Coach, train, and motivate chefs, prep cooks, and culinary team members to support their technical growth, confidence, and professionalism.
- Operational Coordination: Help coordinate the daily flow of the kitchen, including fine dining service, prep production, and support for sister concepts.
- Fine Dining Execution: Uphold the precision, cleanliness, timing, and attention to detail standards.
- Production Oversight: Assist in organizing prep lists, production timelines, and mise en place for Sorekara and sister concept needs.
- Communication: Communicate clearly and professionally with the Executive Chef, culinary team, front-of-house leadership, and company leadership to ensure information is shared accurately and efficiently.
- Teamwork: Foster a collaborative kitchen culture built on respect, accountability, support, and shared commitment to the work.
- Hospitality-Focused: Uphold And Then Hospitality Group’s hospitality standards by understanding that every detail, whether guest-facing or behind the scenes, contributes to the overall experience.
- Organization: Maintain structure in a busy kitchen environment where multiple concepts, teams, and production needs operate alongside one another.
- Detail-Oriented: Maintain high standards for cleanliness, consistency, preparation, organization, and presentation.
- Food Safety & Compliance: Educate staff on food safety procedures and ensure employees consistently follow company policies, sanitation standards, and proper food handling practices.
- Inventory & Waste Control: Monitor inventory levels, identify ordering needs, reduce waste, and ensure products are properly received, stored, labeled, rotated, and utilized.
- Scheduling & Labor: Assist with creating culinary schedules and balancing labor needs with operational demands.
- Hiring & Training: Assist with hiring, onboarding, and training new culinary employees to ensure the team is properly staffed, prepared, and supported.
- Problem-Solving: Address daily kitchen challenges with urgency, professionalism, and sound judgment, escalating concerns when appropriate.
- Growth-Oriented: Support quarterly goals for the culinary team and help create clear expectations, coaching opportunities, and follow-through.
Qualifications
- Food Handlers Certification
- 5 years of hospitality management experience
- Skills and Abilities: people management, food safety, and the ability to foster synergy between the back and front of house.
- Previous experience in fine dining, high-volume production, or multi-concept kitchen operations strongly preferred.
- Strong leadership skills with the ability to coach, organize, and motivate a culinary team.
- Strong organizational skills and the ability to balance multiple service and production priorities.
- Ability to foster collaboration between back-of-house, front-of-house, and leadership teams.
- Detail-oriented, reliable, and committed to consistency, cleanliness, and thoughtful execution.
Benefits:
Full-time Salaried Exempt
- Competitive Salary
- Health Insurance
- Vision Insurance
- Dental Insurance
- Paid Time off
- Paid Holidays
- Staff meal program
- Opportunities for growth and advancement in a growing hospitality group
Pay: $65,000.00 - $75,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Referral program
- Relocation assistance
- Vision insurance
Application Question(s):
- Why are you interested in this Sous Chef position with Sorekara and And Then Hospitality Group?
- What traits do you believe are most important in a strong kitchen team, and how do you personally contribute to that environment?
- Please describe your leadership style and share an example of a time you coached, organized, or motivated a kitchen team through a challenging service or production day.
Work Location: In person
