Sous Chef

Required Years of Experience

2 years

Job Details The Loyalist, a French-focused neighborhood destination, is looking for a sous chef for a full-time role. Day-to-day responsibilities include ordering of ingredients and restaurant supplies, teaching and supporting the line team, organizing private events, and making sure each dish leaving the kitchen is up to par. Our dining room serves up to 200 guests in a service, so understanding of organization and time management is key.

The Loyalist menu introduces French technique to a dynamic neighborhood restaurant that also happens to serve one of the best burgers in the US. While we are well-known for our cheeseburger, the menu is intricate and very seasonal, following the same philosophy as our three-Michelin-star sister restaurant. Frequent changes and specials allow all of our culinary team to influence dishes on the menu. This role will also work closely with Chef John Shields and his executive chef, developing dishes with deep reverence to classic French cuisine.

Health insurance is available to all full-time employees with company contribution, and as is 401k eligibility after one year of employment.

Compensation Details

Compensation: Salary ($45,000.00 - $52,000.00) plus tips

Estimated Weekly Tips: $250

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Dining Discounts

Required Skills

Family Meal Preparation

Culinary Skills

Ordering of Ingredients and Restaurant Supplies

Leadership

Basic Knife Skills

Team Collaboration

Teaching and Supporting the Line Team

Attention to Detail

Grilling

Adaptability

Organizing Private Events

Creativity in Menu Development

Meat Cookery

Customer Service Orientation

Ensuring Each Dish Leaving the Kitchen is Up to Par

Ability to Work Under Pressure

Pasta Cooking

Knowledge of French Cuisine

Understanding of Organization and Time Management

Event Planning

Sauteing

Communication Skills

Knowledge of French Culinary Techniques

Problem Solving Skills

300 Covers Per Night

Ability to Train Others

Ability to Work in a High Volume Dining Environment

Seasonal menu planning

Creativity and Adaptability for Frequent Menu Changes and Specials

Quality Control

Collaboration With Executive Chef and Culinary Team

Reverence for Classic French Cuisine

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