Sous Chef

Sous Chef

The Sous Chef is responsible for assisting the Executive Chef in managing all aspects 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, standards, 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 service

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.