Sous Chef

The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of a historic, fine dining steakhouse. They ensure all pars are met in the prep kitchen and oversee precise execution of the menu throughout service, upholding the consistency and discipline required in a high-volume, legacy-driven environment. This position plays an active role in the management and development of Line Cooks, Prep Cooks, and all hourly back-of-house team members. The Sous Chef is responsible for holding the BOH team accountable through consistent feedback, structured performance objectives, and ongoing career development, while reinforcing a culture rooted in professionalism, craftsmanship, and operational excellence.

Ideal Candidates Possess:

• 1-3 years experience as a Sous Chef.
• Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.
• A professional and polished approach to leadership.
• Excellent verbal and written communication skills.
• The ability to comfortably lead a team in a busy atmosphere.
• DOH Food Protection certified.

Responsibilities:

Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining high standards of cleanliness and organization