Sous Chef

Sous Chef Job Description

Join our small, passionate culinary team as Sous Chef at  Miel restaurant. This role supports the Head Chef in daily kitchen operations, menu execution, and seasonal recipe development using locally sourced ingredients. The ideal candidate has a strong foundation in classic techniques, a commitment to sustainability, and the creativity to highlight the best of fresh, regional produce. Leadership, teamwork, and a hands-on approach are essential in our kitchen.

Qualifications

• Minimum 3-5 years of experience in a professional kitchen
• Deep knowledge of food safety, sanitation, and allergy/dietary protocols.
• Solid foundation of basic techniques: knife skills, sauté, roast, grill, braise, stocks, sauces, consistent seasoning and plating finesse 
• Ability to work nights and weekends

Characteristics of our Ideal candidate 

• Strong problem-solving, and communication skills
• Professional appearance and commitment to upholding company standards
• Committed to support the local food systems and our sustainability efforts
• A knowledge of the seasonality of produce and a desire to continue to learn about how our food is being grown/raised. 
• An ability to minimize waste through smart prep, creative use of trim/leftovers, and cost-aware ordering, 
• Mental flexibility/ critical thinking skills- being able to adapt quickly to shifting ingredients, unexpected challenges, and the fast pace of the kitchen.
• A proactive problem solver, able to make sound decisions while looking many steps ahead.
• Enthusiasm to engage with our guests. Open Kitchen awareness.
• Organizational skills, specifically in regards to managing multiple events and keeping the kitchen running efficiently. 
• Desire to teach/coach the team on culinary skills and implement continuing education to facilitate growth.



 Job Details and responsibilities:

• Upholding Miel restaurant standards and leading the team to do the same
• Collaborate with the executive chef on menu development, product 
• management, developing new systems, team building and ways to be constantly improving the guest experience
• Oversee daily prep lists, station assignments, and scheduling to optimize kitchen workflow.
• Train and mentor kitchen staff in techniques and food safety
• Cook on the line & prep with agility, finesse, and consistency on all stations.
• Engage with our farmers and community partners
• Coordinate service details and timing with service staff in regards to private events and the pace of the dining room 
• Monitor ticket flow and coordinate the pass: call orders, fire times, and ensure plates for the same table are ready together
• Facilitate a collaborative and engaging work environment with all team members
• Support the Executive Chef in managing ordering, inventory, and support recipe development
• Assist in the planning process of our onsite garden

More detail about Miel Restaurant, please visit