Sous Chef

Sous Chef - Nocturne

“Invest yourself in everything you do. There’s fun in being serious.” – Wynton Marsalis

At Nocturne, we believe that hospitality is a sacred and noble enterprise. We are seeking a Sous Chef who embodies leadership, discipline, and creativity in equal measure. This role requires someone who thrives on the line while mentoring others, and who approaches fine dining with precision and care.

The sous-chef role at Nocturne requires veteran culinary expertise, an unwavering commitment to excellence, a spirit of leadership and a cooperative mindset. This position will have you working alongside the executive chef in leading the culinary team to prep, set up and execute dinner service nightly. You will assist in menu development, kitchen efficiency, quality control, health and safety, as well as continuous coaching, mentoring and skill development for  all members of the culinary team.

This is a leadership role for a chef with strong technical cooking ability, a love for ingredients, fine dining sensibilities, and a commitment to elevate both the guest and team member experience.

• Lead daily culinary operations including food preparation, butchery, cooking, and plating.
• Ensure consistency and excellence in a fine dining kitchen with an emphasis on quality ingredients, detailed plating and good pace.
• Conduct daily line checks, tastings, and equipment readiness to guarantee consistency.
• Supervise nightly service, troubleshoot issues in real time, and ensure smooth execution.
• Write and oversee prep lists, family meal, nightly specials, and amuse-bouche.
• Collaborate with the ownership, Executive Chef and Kitchen Manager on menu development, R&D, costing, and recipe documentation.
• Mentor and train line cooks in culinary skills, teamwork, and professional growth.
• Support inventory management, ordering, vendor relationships, and walk-in organization.
• Uphold health, sanitation, and safety standards exceeding Colorado and Denver regulations.
• Assist with scheduling to align labor hours with revenue goals.
• Support offsite events and special projects as needed.
• Maintain a professional, calm, and detail-focused presence in a high-energy environment.
• Uphold guest satisfaction by responding to requests with flexibility and professionalism.

• Minimum 3 years in a leadership kitchen role (Sous Chef or equivalent).
• Experience in fine dining and/or tasting menu restaurants required.
• Strong leadership skills with proven ability to mentor and inspire teams.
• Advanced knife skills, food preparation,  butchery, and plating expertise.
• High attention to detail and consistency under pressure.
• Strong communication skills (verbal and written).
• Ability to lift 50 lbs and perform in a physically demanding kitchen environment.
• High School Diploma or GED required; culinary degree preferred.
  
  

Preferred, but not required:

• Knowledge of wine, spirits, and pairing.
• Familiarity with Craftable, Google Sheets, or comparable systems.
• Appreciation for live music and the performing arts.
• Appreciation for French cuisine and techniques.

• Physically demanding: prolonged standing, lifting, and moving in a high-energy kitchen.
• Collaborative atmosphere with strong FOH/BOH communication.
• Full-time salaried role, primarily evenings Wednesday–Sunday, with closing responsibilities.
• Occasional daytime or offsite events as needed.

• Annual salary: $60,000–$72,000 depending on experience.
• Quarterly performance bonus opportunity.
• Clear path for professional growth within the culinary leadership of Nocturne and La Vie En Rose.