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L’Echelle
Sous Chef
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Job Description
L Echelle is hiring a full-time sous chef to join our kitchen leadership team. This is a salaried, five-day position, with one day focused on prep.
The role begins with a three-month onboarding and development period focused on learning every station, understanding our products and systems, and building strong working relationships throughout the kitchen. You ll work closely with every member of the kitchen team, including our prep manager, CDC Quincey Sanders, and Executive Chef Mika Paredes.
As you develop a strong understanding of our menu, standards, and service flow, you ll move into running expo and take on greater responsibility within the leadership team.
What you ll doLearn to work every kitchen station and support the team wherever needed.
Lead and participate in prep, including a dedicated prep day each week.
Develop a thorough understanding of each station s products, procedures, and daily needs.
Help organize prep, communicate priorities, and ensure stations are ready for service.
Guide cooks through service and communicate clearly with the kitchen and front of house.
Run expo with attention to timing, plating, quality, and the overall flow of service.
Identify quality ingredients and produce, maintaining our standards from receiving through plating.
Support the kitchen team while building a collaborative team dynamic.
Maintain high standards for food quality, organization, and cleanliness.
What we re looking forAt least three years of kitchen management or sous chef experience.
Experience running expo in a fast-paced kitchen.
Strong cooking fundamentals and the ability to work across all stations.
A discerning eye for quality products and seasonal produce.
Clear communication, sound judgment, and a steady approach to leadership.
A willingness to learn, receive feedback, and work closely with every member of the team.
Familiarity with French bistro cuisine and culture is a plus.
We re looking for a capable cook and steady leader who enjoys being hands on, can adapt during a busy service, and wants to grow with the team.
The role begins with a three-month onboarding and development period focused on learning every station, understanding our products and systems, and building strong working relationships throughout the kitchen. You ll work closely with every member of the kitchen team, including our prep manager, CDC Quincey Sanders, and Executive Chef Mika Paredes.
As you develop a strong understanding of our menu, standards, and service flow, you ll move into running expo and take on greater responsibility within the leadership team.
What you ll doLearn to work every kitchen station and support the team wherever needed.
Lead and participate in prep, including a dedicated prep day each week.
Develop a thorough understanding of each station s products, procedures, and daily needs.
Help organize prep, communicate priorities, and ensure stations are ready for service.
Guide cooks through service and communicate clearly with the kitchen and front of house.
Run expo with attention to timing, plating, quality, and the overall flow of service.
Identify quality ingredients and produce, maintaining our standards from receiving through plating.
Support the kitchen team while building a collaborative team dynamic.
Maintain high standards for food quality, organization, and cleanliness.
What we re looking forAt least three years of kitchen management or sous chef experience.
Experience running expo in a fast-paced kitchen.
Strong cooking fundamentals and the ability to work across all stations.
A discerning eye for quality products and seasonal produce.
Clear communication, sound judgment, and a steady approach to leadership.
A willingness to learn, receive feedback, and work closely with every member of the team.
Familiarity with French bistro cuisine and culture is a plus.
We re looking for a capable cook and steady leader who enjoys being hands on, can adapt during a busy service, and wants to grow with the team.