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.
