Sous Chef

THE ROLE:

We are seeking a highly skilled and passionate Sous Chef to join our dynamic culinary team. The ideal candidate will be a creative and organized individual with a deep passion for Japanese cuisine and a flair for modern, fusion cooking. You will be responsible for running a specific station in the kitchen, ensuring all dishes are prepared to the highest standards of quality, presentation, and consistency.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Independently manage and lead the kitchen section (e.g., sushi, grill, hot appetizers) working under leadership of the Executive Chef.
• Prepare and execute dishes according to the Executive Chef’s recipes and specifications, maintaining exceptional standards of taste and presentation.
• Ensure all food is handled and stored according to strict health and safety regulations (HACCP).
• Assist in menu development and the creation of new seasonal dishes under the guidance of the senior culinary team.
• Manage and maintain the inventory of the restaurant, including food inventory and supply management.
• Collaborate with other kitchen staff to ensure smooth and timely service during peak hours.
• Supervise and mentor junior kitchen staff (Chef de Partie) working within your section.
• Monitor and maintain all kitchen equipment.
• Maintain a high standard of cleanliness and organization in the restaurant.
• Carry out additional responsibilities from the Executive Chef and Management team to support the restaurant’s success

EXPECTED BEHAVIORS:

• Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise & polish.
• Represent Sonico professionally through your personal appearance, communication, and respect for others and follow through.
• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty and knowledge.
• Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
• Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.
• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
• Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
• Strive to establish standards we hope will have an impact on the overall industry into.

QUALIFICATIONS:

• Minimum of two year of experience as a Sous Chef or in a similar high-volume, fine-dining environment.
• Strong knife skills are a must.
• Ability to lift 50 pounds.
• Culinary degree or relevant certification is preferred.
• Ability to work in a fast-paced, high-pressure environment while maintaining a calm and positive demeanor.
• Exceptional attention to detail and a commitment to producing high-quality dishes.
• Strong understanding of food safety and hygiene procedures.
• Dependable, punctual, and a dedicated team player.
• Ability to stand, walk, and work for extended periods.
• Valid California Food Handler Card is required.