CHŌ Funky Asian Bistro is seeking an experienced, hands-on Sous Chef to help lead daily kitchen operations, food production, service execution, and culinary standards. This position is ideal for a strong kitchen leader who thrives in a fast-paced environment, takes pride in consistency and organization, and knows how to motivate and develop a team. Experience working with Asian cuisine, ingredients, flavors, and cooking techniques is strongly encouraged. Position Overview The Sous Chef works closely with the Executive Chef and management team to ensure the kitchen operates efficiently and consistently every day. This role is responsible for maintaining CHŌ's standards for food quality, preparation, presentation, cleanliness, organization, and service execution. The Sous Chef is expected to be an active leader in the kitchen—not simply supervising from the sidelines. They should be comfortable leading prep and production, working stations during service, coaching cooks, inspecting food quality, and stepping into any area necessary to ensure a successful service. Key ResponsibilitiesFood Production & Preparation Lead and oversee daily food preparation and production. Ensure all recipes, sauces, marinades, garnishes, and components are prepared according to CHŌ recipes and specifications. Review prep levels and pars daily based on anticipated business. Ensure proper batch sizes and production levels to minimize waste while maintaining sufficient product for service. Check quality, flavor, seasoning, texture, and appearance of prepared food. Maintain proper labeling, dating, rotation, storage, and FIFO procedures. Ensure prep lists are completed accurately and on time. Service Execution Help lead the kitchen during daily service. Ensure stations are completely stocked, organized, and ready before service. Conduct pre-service line checks and correct any issues before opening. Maintain ticket times, communication, organization, and urgency throughout service. Ensure every dish leaving the kitchen meets CHŌ's standards for taste, temperature, portioning, and presentation. Communicate effectively with FOH management regarding ticket times, allergies, modifications, 86'd items, and other service issues. Step onto stations and actively cook during service. Maintain composure and leadership during high-volume periods. Kitchen Standards & Organization Maintain a clean, organized, and professional kitchen at all times. Ensure opening, closing, and cleaning procedures are consistently completed. Lead by example with a positive, professional, and hardworking attitude. Train cooks and prep team members on recipes, techniques, plating, organization, and kitchen standards. Promote teamwork, accountability, urgency, and respect throughout the kitchen. Maintain strict compliance with food safety and sanitation standards. Inventory, Ordering & Cost Control Assist with inventory counts, ordering, receiving, and product organization. Monitor product quality and accuracy when receiving deliveries. Help maintain appropriate inventory and par levels. Minimize food waste, overproduction, improper portioning, and unnecessary product loss. Monitor adherence to recipes and portion standards to support food cost goals. Communicate shortages, product issues, and ordering needs to the Executive Chef. Qualifications Previous experience as a Sous Chef, Kitchen Manager, Lead Line Cook, or similar kitchen leadership position preferred. Strong line-cooking and food-production experience required. Experience with Asian cuisine, ingredients, flavors, and/or cooking techniques strongly encouraged. Strong understanding of kitchen organization, prep systems, and high-volume service. Ability to read, follow, and enforce standardized recipes. Strong understanding of food safety and sanitation. Ability to train, coach, and lead BOH employees. Strong communication and organizational skills. Ability to remain calm, organized, and solutions-oriented during busy services. Dependable, punctual, and willing to take ownership of kitchen operations. Flexible schedule with availability for nights, weekends, and holidays as required. What We're Looking For The ideal Sous Chef is hands-on, organized, disciplined, energetic, and highly accountable . We are looking for someone who notices the details—from an improperly organized station to inconsistent plating—and takes action rather than waiting to be asked. This person should enjoy being on the line, developing cooks, improving systems, and creating consistency. They should understand that great kitchen leadership means setting the standard through their own work ethic, organization, attitude, and attention to detail. Most importantly, the Sous Chef should take pride in making sure that every service and every plate represents CHŌ at its best.

Pay:

From $55,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person