Petite Cerise is a French-inspired, all-day dining concept influenced by the changing seasons & classic technique by Michelin-starred chef Jermemiah Langhorne and the team from The Dabney. We are looking for culinary professionals with a passion for regional French cuisine and culture who have a desire to teach, manage, and mentor BOH staff.

The Executive Sous Chef will assist in all day-to-day operations, including but not limited to: scheduling, prep, ordering, teaching/coaching, inventory and food cost management, dish creation, and on-going menu planning and execution (including for special events).

Desired Skills & Expectations: 

• Excellent communication skills, professionalism, and maturity
• Creative problem solving
• Ability to inspire and build a strong culture that supports a common vision/goal
• Manage daily, weekly and monthly budgets in regards to labor, COGS, & equipment
• Innate desire to excel in the hospitality industry
• Alignment with our company Core Values

Experience Requirements:

• Minimum 3 years of kitchen management experience in an upscale environment
• Demonstrated ability to work collaboratively in a leadership role
• Proficiency in French cooking techniques 
• Have a deep understanding of food safety and sanitation standards and be able to enforce them 
• Flexible Work Schedule 
• Food Safety Manager Certification

If you want to be a part of our team, introduce yourself, and tell us why you want to work at Petite Cerise.

Compensation will be determined based on level of experience.

Petite Cerise offers health benefits to all full-time, salaried employees.

Please, only serious candidates need apply.