WHAT YOU'LL DOAs Sous Chef, you will work closely with the Executive Chef and Chef de Cuisine to support daily kitchen operations, culinary execution, and team development. This is a hands-on leadership role focused on maintaining high standards in a fast-paced environment.
Culinary & Kitchen Operations- Support daily kitchen operations while maintaining consistent standards for food quality, preparation, presentation, and execution.
- Ensure food is prepared according to company recipes, specifications, and quality standards.
- Maintain kitchen schedules, par lists, prep lists, order guides, and opening and closing procedures.
- Assist with inventories, ordering, receiving, product rotation, and kitchen organization.
- Support kitchen repairs and maintenance to ensure equipment and work areas are properly maintained.
- Lead food education during pre-shift meetings and support menu knowledge across FOH and BOH teams.
- Utilize basic computer applications and POS systems as needed.
- Maintain positive relationships with vendors and support the needs of the culinary operation.
Leadership & Team Development- Lead by example while coaching and developing hourly culinary team members.
- Support training to strengthen culinary skills, consistency, efficiency, and overall performance.
- Participate in employee evaluations and provide clear, constructive feedback.
- Assist with recruiting, hiring, onboarding, and performance management.
- Partner with culinary leadership to maintain appropriate staffing and shift coverage.
- Help create a kitchen culture centered around teamwork, accountability, and professionalism.
Standards & Safety- Maintain high standards of food safety, sanitation, cleanliness, organization, and product quality.
- Follow company safety programs and participate in required kitchen health and safety inspections.
- Ensure proper storage, labeling, rotation, and shelf-life standards are consistently followed.
- Maintain knowledge of applicable California labor, hiring, health, and safety requirements.
- Support responsible sourcing practices and an inclusive, collaborative kitchen environment.
WHAT YOU BRING- 2+ years of Sous Chef or comparable culinary leadership experience, preferably in fine dining.
- 5+ years of professional cooking experience.
- Strong culinary knowledge, knife skills, and attention to quality and presentation.
- Creativity with the ability to bring ideas forward and execute them effectively.
- Strong organization, time management, and attention to detail.
- Restaurant opening and banquet experience, including private events of 2-100 guests, preferred.
- Culinary school education and multilingual communication skills are a plus.
- Current ServSafe4 Certification.
- Ability to work on your feet for extended periods in a fast-paced kitchen.
- Ability to work approximately 55-60 hours per week, including evenings, weekends, holidays, special events, and additional shift coverage as needed.
We Offer:- $85-$95K Annual Salary + 10% Quarterly Bonus
- 401K Retirement Savings
- Medical/Dental/Vision Insurance
- Growth & Development opportunities
