Job Description Help for Job Description. Opens a new window. Job Description Job Description Sous Chef About the Role A celebrated Japanese-influenced restaurant group is seeking an experienced, detail-driven Sous Chef to join its culinary leadership team. This is a unique hybrid role: three days per week you'll lead service in the group's flagship traditional restaurant, and the remaining two days you'll support the group's additional outlets, bringing consistency, training, and a high standard of execution across the portfolio. The ideal candidate brings Michelin-level discipline, a deep respect for Japanese ingredients and technique, and the versatility to thrive in multiple kitchen environments. Schedule 3 days per week in traditional restaurant service at the flagship location 2 days per week assisting and supporting the group's other outlets Responsibilities Lead and daily service alongside the Executive Chef and Chef de Cuisine, maintaining exacting standards of preparation, plating, and consistency Oversee station setup, mise en place, and line readiness ahead of each service Source, handle, and properly store Japanese ingredients, including fish, produce, and specialty pantry items, with attention to seasonality and quality Support menu development and seasonal changes in collaboration with culinary leadership Train, mentor, and develop line cooks and junior team members across locations Provide operational support at additional outlets, including service execution, staff training, recipe adherence, and quality control Manage ordering, inventory, and receiving; help control food costs and minimize waste Uphold all food safety, sanitation, and health code standards Step in to lead the kitchen in the absence of senior culinary leadership Qualifications 3+ years of Sous Chef or senior line leadership experience in a high-volume or fine-dining kitchen Michelin-starred or Michelin-recognized background highly preferred Strong familiarity with Japanese ingredients, including fish handling, dashi and fermentation fundamentals, and seasonal produce Solid grounding in classical technique with the precision expected of a fine-dining environment Proven ability to lead, train, and motivate a team Adaptable and comfortable moving between kitchens with different concepts and service styles Excellent organizational and communication skills Food Handler or ServSafe certification required Flexible availability, including nights, weekends, and holidays Compensation & Benefits Competitive salary, commensurate with experience Health benefits Paid time off Dining discounts Growth opportunities within an expanding restaurant group We are an Equal Opportunity Employer