Job Title: Sous Chef
Location: Èlephante
Job Type: Full-time, Salaried
Compensation: $70,000 - $75,000 per year + Bonus + Benefits
About Èlephante
Elephante channels the spirit and cuisine of coastal southern Italy. A refined simplicity imbues everything from the approachable menu to the restaurant’s effortless design.
With stunning ocean views and dramatic sunsets, guests are transported back to favorite summer vacations past, where a tranquil afternoon drink can turn into a memorable dinner or a late night dance.
Position Overview
The Sous Chef at Èlephante will oversee kitchen operations and assist the Executive Chef in all BOH tasks. You’ll manage the kitchen staff, ensure the timely preparation of food, and maintain high standards of cleanliness and organization. This role requires strong leadership, excellent time management, and the ability to thrive in a high-volume setting.
Key Responsibilities:
- Assist the Executive Chef in daily kitchen operations, ensuring food quality and consistency.
- Supervise kitchen staff during service, ensuring efficient food preparation and timely delivery.
- Ensure that food is prepared in accordance with safety, sanitation, and quality standards.
- Maintain kitchen cleanliness, following all health and safety regulations.
- Assist with inventory management, ordering, and monitoring food costs to maintain budget targets.
- Train and supervise kitchen staff, ensuring adherence to proper cooking techniques and procedures.
- Work closely with front-of-house management to ensure seamless service and guest satisfaction.
Qualifications:
- 3-5 years of experience in a high-volume kitchen leadership role (Sous Chef, Exec Sous, Kitchen Manager)
- Strong understanding of kitchen operations, food preparation, and inventory management.
- Ability to lead and manage a team in a fast-paced, high-pressure environment.
- Solid experience with food safety and sanitation standards.
- Excellent communication and interpersonal skills.
- Ability to manage food costs and meet budget requirements without compromising quality.
- Culinary degree or equivalent experience preferred.
