Sous Chef

• Assist the Executive Chef in overseeing all kitchen operations and service execution
• Lead, supervise, and motivate the kitchen team during prep and service
• Ensure all dishes are executed with precision, consistency, and adherence to classical French technique
• Maintain high standards for food quality, presentation, and timing
• Oversee station organization, mise en place, and line readiness for service
• Train and develop cooks, including coaching on classical techniques and standards
• Monitor food costs, portioning, and waste to ensure operational efficiency
• Assist with ordering, inventory management, and vendor relationships
• Enforce strict sanitation, safety, and hygiene standards in compliance with regulations
• Collaborate with the Executive Chef on menu development, specials, and seasonal updates
• Step into any station as needed to support service and maintain consistency
• Ensure smooth communication between front-of-house and kitchen teams

• 5–8+ years of progressive culinary experience in fine dining-level kitchens
• Strong background in classical French cuisine and techniques
• Proven leadership experience in a high-volume, high-end kitchen
• Excellent organizational, communication, and time management skills
• Ability to lead by example and maintain a calm, professional demeanor under pressure
• Strong understanding of food cost control, labor management, and kitchen operations
• Culinary degree preferred, but not required

Culinary degree

• Health Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• Paid Time Off
• 401k
• Commuter Benefits
• Potential Bonuses
• Dining Discounts