Sous chef position

We are a French bistro with a small, dedicated kitchen team. We are looking for a driven, detail-oriented Sous Chef who thrives in a collaborative environment, understands the importance of every team member, and is passionate about creating exceptional dining experiences.

Responsibilities:

-Lead daily kitchen operations and assume full Executive Chef responsibilities in their absence.

-Supervise and support the kitchen team, ensuring smooth communication between BOH and FOH staff.

-Oversee food preparation, production, and plating to the highest fine-dining standards.

-Maintain kitchen cleanliness, organization, and compliance with sanitation and food safety protocols.

-Manage inventory, daily prep lists, and product orders (produce, meats, fish, dairy, dry goods).

-Monitor and control food and labor costs, with bonus eligibility based on business performance.

-Train and develop new staff members in coordination with the Executive Chef.

-Direct opening and closing kitchen duties and manage staff breaks.

-Assist in menu development, including specials, holiday menus, and events.

-Participate in hiring new staff members.

-Collaborate with the bar team regarding menu-related needs, orders, and prep.

Requirements:

-Proven experience in fine dining kitchens.

-Strong leadership and organizational skills.

-Excellent ability to multitask and stay calm under pressure.

-Knowledge of French cuisine strongly preferred.

-Familiarity with kitchen operations, inventory, and ordering procedures.

-Commitment to teamwork and a continuous desire to learn and evolve.

Benefits:
Two weeks paid vacations

If youre passionate about culinary excellence and want to grow with a team that values precision, collaboration, and creativity, wed love to meet you.