We are a French bistro with a small, dedicated kitchen team. We are looking for a driven, detail-oriented Sous Chef who thrives in a collaborative environment, understands the importance of every team member, and is passionate about creating exceptional dining experiences.
Responsibilities:
-Lead daily kitchen operations and assume full Executive Chef responsibilities in their absence.
-Supervise and support the kitchen team, ensuring smooth communication between BOH and FOH staff.
-Oversee food preparation, production, and plating to the highest fine-dining standards.
-Maintain kitchen cleanliness, organization, and compliance with sanitation and food safety protocols.
-Manage inventory, daily prep lists, and product orders (produce, meats, fish, dairy, dry goods).
-Monitor and control food and labor costs, with bonus eligibility based on business performance.
-Train and develop new staff members in coordination with the Executive Chef.
-Direct opening and closing kitchen duties and manage staff breaks.
-Assist in menu development, including specials, holiday menus, and events.
-Participate in hiring new staff members.
-Collaborate with the bar team regarding menu-related needs, orders, and prep.
Requirements:
-Proven experience in fine dining kitchens.
-Strong leadership and organizational skills.
-Excellent ability to multitask and stay calm under pressure.
-Knowledge of French cuisine strongly preferred.
-Familiarity with kitchen operations, inventory, and ordering procedures.
-Commitment to teamwork and a continuous desire to learn and evolve.
Benefits:
Two weeks paid vacations
If you’re passionate about culinary excellence and want to grow with a team that values precision, collaboration, and creativity, we’d love to meet you.