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Sous Chef
Job
Reserve Steakhouse by Chef Darian
Buffalo, NY (In Person)
$57,500 Salary, Full-Time
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Job Description
Sous Chef Reserve Steakhouse by Chef Darian Buffalo, NY Job Details Full-time $55,000 - $60,000 a year 1 day ago Qualifications Teamwork Customer service Meat preparation Team development Hospitality industry experience Plating Leading team collaboration initiatives Production management Managing kitchen staff Meat cookery Delegation Kitchen stations Full Job Description Join the Opening Team at Reserve Steakhouse by Chef Darian Bryan Reserve Steakhouse by Chef Darian Bryan is seeking an exceptional Sous Chef to join the leadership team of one of Buffalo's most anticipated upscale dining experiences. Reserve is not simply another steakhouse — it is a chef-driven, hospitality-focused destination built on precision, elevated execution, and unforgettable guest experiences. Rooted in classic steakhouse traditions with modern refinement, Reserve will deliver an environment where excellence, discipline, and hospitality are non-negotiable. We are seeking a Sous Chef who thrives in high-performance environments, leads with confidence, and is passionate about creating exceptional food while developing a strong culinary team. This is a rare opportunity to help build a flagship restaurant from the ground up alongside Chef Darian Bryan and a leadership team focused on long-term growth within an expanding hospitality group. ⸻ Position Summary The Sous Chef will work directly with Chef Darian Bryan and culinary leadership to oversee all aspects of kitchen operations, ensuring flawless execution, consistency, organization, and team accountability. The ideal candidate is hands-on, detail-oriented, calm under pressure, and committed to maintaining elite culinary standards during every service. This role requires both leadership and execution — someone equally comfortable leading the line during peak service, coaching cooks, managing systems, and maintaining excellence behind the scenes. ⸻ Key Responsibilities Kitchen Leadership & Service Execution Lead and manage daily kitchen operations during prep and service Maintain exceptional food quality, consistency, and presentation standards Ensure all dishes are executed to Reserve Steakhouse standards Support Chef Darian Bryan in executing culinary vision and menu standards Manage station readiness and service flow during high-volume periods Maintain urgency, organization, and professionalism in all kitchen operations Team Leadership & Development Train, mentor, and develop line cooks and prep staff Hold kitchen staff accountable to standards of cleanliness, execution, and professionalism Foster a culture of discipline, teamwork, and respect Conduct ongoing coaching and performance development Operations & Financial Management Assist with inventory management, ordering, receiving, and product rotation Monitor food cost controls and waste management Support labor management and scheduling to maximize efficiency Ensure pars, prep levels, and systems are maintained daily Sanitation & Compliance Uphold strict food safety and sanitation standards Ensure full compliance with health department regulations Maintain a clean, organized, and inspection-ready kitchen at all times Collaboration Work closely with FOH leadership to ensure seamless communication between kitchen and dining room Collaborate on VIP experiences, private dining, and specialty events Support menu features, seasonal programming, and culinary innovation