Benefits:

• 401(k) matching
• Bonus based on performance
• Competitive salary
• Dental insurance
• Health insurance
• Vision insurance

Full Time Sous Chef

We are seeking a passionate, disciplined, and high-energy Sous Chef to join our elite culinary team. In this role, you will be the right hand to the Executive Chef, orchestrating a fast-paced, high-volume kitchen without ever compromising the meticulous standards of fine dining.


The ideal candidate possesses exceptional culinary technique, a sharp eye for detail, and the leadership prowess to motivate a line under intense pressure. If you thrive on adrenaline, demand culinary excellence, and are looking to elevate your career in a sophisticated, fast-moving environment, we want you on our pass.


Key Responsibilities


Culinary Excellence & Kitchen Operations

• Expedite with Precision: Direct the line during high-volume services, ensuring flawless execution, timing, and plating alignment with our established fine-dining standards.
  
  
• Quality Control: Taste and inspect all components, sauces, and prep work daily to guarantee absolute consistency in flavor, texture, and presentation.
  
  
• Menu & Prep Management: Assist the Executive Chef in menu development, daily specials, and managing the prep team to ensure the kitchen is 100% station-ready before every service.
  
  
• Inventory & Waste Control: Monitor food rotations (FIFO), manage inventory levels, minimize waste, and maintain strict food cost controls.
  
  

Leadership & Team Management

• Staff Mentorship: Train, coach, and supervise line cooks, prep cooks, and stewards, fostering a culture of mutual respect, continuous learning, and pride in craftsmanship.
  
  
• Scheduling & Labor: Assist in creating efficient staff schedules that optimize labor costs while ensuring the kitchen is perfectly staffed for peak volumes.
  
  
• Conflict Resolution: Maintain a calm, professional demeanor during high-stress service periods, swiftly resolving kitchen bottlenecks and interpersonal conflicts.
  
  

Safety & Sanitation

• HACCP Compliance: Enforce rigorous health, safety, and sanitation standards (including local health department codes and HACCP plans).
  
  
• Kitchen Maintenance: Ensure all kitchen equipment is properly operated, cleaned, maintained, and organized at all times.
  
  

Required Skills & Qualifications

• Experience: Minimum of 2–3 years of experience as a Sous Chef (or senior Lead Line/Junior Sous) in a high-volume, fine-dining or upscale casual environment.
  
  
• Culinary Expertise: Advanced knowledge of culinary techniques, flavor profiling, knife skills, and high-end ingredients.
  
  
• Pace & Stamina: Proven ability to multitask and command a kitchen during fast-paced services turning over high cover counts.
  
  
• Leadership Style: Lead-by-example mentality with excellent communication skills; ability to give constructive feedback constructively under pressure.
  
  
• Certifications: Valid Food Protection Manager Certification (e.g., ServSafe) required.
  
  
• Schedule Flexibility: Availability to work standard hospitality hours, including nights, weekends, and holidays.
  
  

What We Offer

• Competitive salary (Depending on experience)
  
  
• Performance-based bonuses 
  
  
• Comprehensive health, dental, and vision insurance
  
  
• Paid Time Off (PTO)
  
  
• Daily staff meals (Family Meal)
  
  

Physical Demands: This role requires standing and walking for extended periods (8+ hours), working in a hot kitchen environment, and the ability to lift and carry up to 50 lbs.