Sous Chef

The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of a historic, fine dining steakhouse. They ensure all pars are met in the prep kitchen and oversee precise execution of the menu throughout service, upholding the consistency and discipline required in a high-volume, legacy-driven environment.

This position plays an active role in the management and development of Line Cooks, Prep Cooks, and all hourly back-of-house team members. The Sous Chef is responsible for holding the BOH team accountable through consistent feedback, structured performance objectives, and ongoing career development, while reinforcing a culture rooted in professionalism, craftsmanship, and operational excellence.

Ideal Candidates Possess: 
*1-3 years experience as a Sous Chef. 
*Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations. 
*A professional and polished approach to leadership. 
*Excellent verbal and written communication skills. 
*The ability to comfortably lead a team in a busy atmosphere. 
*DOH Food Protection certified.

Responsibilities:

• Sourcing ordering and receiving the highest quality ingredients
• Developing, teaching, and maintaining all recipes and techniques
• Organizing a large team and holding each chef accountable for their responsibilities
• Overseeing and maintaining a smooth professional service
• Maintaining high standards of cleanliness and organization