Sous Chef

The Sous Chef is responsible for assisting the Executive Chef in managing all aspect of kitchen operation within a high-end, cook-from-scratch restaurant.  This role requires strong leadership, refined culinary skills, and a passion for delivering exceptional food and service.  The Sous Chef ensures consistency, creativity and excellence in every dish, while supporting a culture of teamwork, efficiency and professionalism.

Culinary Leadership

• Support the Executive Chef in overseeing day-to-day kitchen operations

• Lead and supervise kitchen staff, ensuring adherence to recipes, standard and presentation

  Operations and Execution

  Ensure smooth service execution during all meal periods

  Oversee mise en place, prep schedules and line setup for accuracy and readiness

  Enforce health and safety protocol, food handling standards and cleanliness requirements

  Train and mentor cooks, prep staff and dishwashers to improve skill sets and performance

  Foster a positive, disciplined and respectful kitchen culture

  Conduct daily lineups, onboarding and retention of top culinary talents

 Minimum 3-5 years of experience as Sous Chef or Senior Line Cook in a high-end, scratch kitchen

Prove leadership, training and organizational abilities

Ability to thrive under pressure and maintain composure during high volume servcie 

ServSafe or equivalent food safety certification preferred

Competitive Salary commensurate with experience/Health and wellness benefits/Opportunities for advancement and continued culinary development

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As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.