Required Years of Experience
2 years
Job Details
Understudy is seeking a talented and passionate Sous Chef to join our culinary team! As the Sous Chef, you will play a crucial role in supporting the Executive Chef in menu development, food preparation, and kitchen operations.
Under the guidance of Executive Chef Philip Tessier and Director of Operations Justin Williams, Understudy is committed to culinary excellence and providing our community with outstanding food experiences. Be a part of the creative team behind Michelin-starred PRESS Restaurant as we open Understudy, a playful, modern patisserie and cafe showcasing both our craft and local ingredients.
Responsibilities:
- Assist the Executive Chef in menu planning, recipe development, and food preparation.
- Oversee kitchen operations, ensuring efficient workflow and adherence to culinary standards.
- Supervise and mentor kitchen staff, providing guidance and training as needed.
- Maintain inventory, order supplies, and manage kitchen budgets.
- Ensure compliance with food safety and sanitation regulations.
Requirements:
- Previous experience as a Sous Chef or senior culinary role in a high-volume kitchen.
- Strong culinary skills with expertise in menu planning and execution.
- Leadership abilities with the capacity to inspire and motivate kitchen teams.
- Excellent organizational and time management skills.
- Commitment to maintaining high standards of food quality and kitchen cleanliness.
Benefits:
- Competitive salary and comprehensive benefits package.
- Medical, vision, dental, 401K, and life insurance benefits available.
- Employee dining discount.
- Opportunities for career growth and advancement within our culinary team.
Understudy is an equal opportunity employer and values diversity in all aspects of our team. We are committed to providing a supportive and inclusive workplace where everyone can thrive.
Join us at Understudy and contribute to our mission of providing exceptional culinary experiences! Apply now for the Sous Chef position and be part of our dynamic culinary venture.
Compensation Details
Compensation: Salary ($70,000.00 - $80,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Wellness Program
Required Skills
Advanced Knife Skills
Menu Planning
Menu Development
Recipe Development
Food Preparation
Kitchen Equipment Maintenance
Kitchen Operations Management
Family Meal Preparation
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Part of PRESS // Understudy
We are excited to announce a new project called under-study! The 4500 square foot space, located at 607 St. Helena Highway and adjacent to PRESS, will be converted into a marketplace spearheaded by Chef Philip Tessier and Director of Operations Justin Williams, with a targeted summer 2024 opening. Formerly the original and flagship outpost for gourmet grocery chain Dean & DeLuca, under-study will be a fresh iteration with added facets calling back to its marketplace beginnings.
Samantha Rudd, owner of PRESS says, “since coming back to work for my family in 2016, my motto has been ‘We respect the past, we challenge the present, we imagine the future.’ Opening under-study is the next step for PRESS in expanding our culinary influence beyond our original doors. As a member of the community, I myself am looking forward to going to under-study, so we’re working hard to get the space finished and ready to share.” The team aspires to broaden its culinary influence and integrate under-study into the vibrant local community – cultivate a warm and hospitable atmosphere where guests can enjoy outstanding cuisine and culinary artistry at a more accessible price point and to create a playground of exploration and learning for the under-study team.
Plans include a modern patisserie, a butcher shop focused on dry aged meat by Flannery Beef and Snake River Farms, seafood sourced from local and Japanese purveyors, and charcuterie by Tony Incontro, and an ingredient-inspired counter service area. Expect offerings such as a Black Truffle Tarte Flambée with aged gruyère and Grilled Octopus with habanada pepper, squash blossom, and preserved green almond (prices ranging from $6-$25), with opening hours from 7am - 6pm daily.
PRESS Wine Director Vincent Morrow is in charge of curating wines and beverage selections, with coffees, espresso, hand-selected hot and cold teas, seasonal cocktails on tap, and beers by the bottle/cans. Retail bottle selections, wine clubs and classes will also be offered.
