Senior Culinary Leader

As a key leader in our culinary operations, the Sous Chef plays a pivotal role in supporting both the Executive Chef and Executive Sous Chef.

• Lead by example during service—working expo, grill, sauté, or other stations as needed.
• Ensure consistent execution of recipes, flavor profiles, and plating standards through meticulous planning and organization.
• Conduct daily line checks, taste-outs, and station inspections before service to maintain high-quality dishes.
• Support high-level execution for VIPs, private events, and special programming with attention to detail and finesse.

• Oversee daily prep to ensure readiness, accuracy, and organization across all kitchen stations.
• Maintain detailed knowledge of all recipes, prep lists, portioning, and systems to drive efficiency and productivity.
• Support the development and enforcement of prep guides and standard operating procedures (SOPs) to streamline processes.
• Monitor quality control throughout all prep and production processes to prevent errors and discrepancies.

• Assist in teaching culinary techniques, station skills, and service flow to cooks through hands-on training and mentorship.
• Contribute to a culture of accountability, teamwork, and forward momentum by fostering open communication and collaboration.
• Provide real-time coaching during service to maintain standards and consistency, ensuring seamless execution of menu items.
• Help onboard new cooks with clear expectations and hands-on guidance to ensure a smooth transition into their roles.

• Help manage day-to-day kitchen flow, cleanliness, safety, and organization to maintain a productive and efficient work environment.
• Ensure compliance with health, food safety, and sanitation standards to protect the well-being of staff and guests.
• Assist with receiving orders, labeling, storage, and proper product rotation to minimize waste and optimize inventory management.
• Support equipment maintenance, reporting needs before they impact service to prevent disruptions and downtime.

• Communicate clearly with Front-of-House leadership to support timing, pacing, and service quality, ensuring a cohesive guest experience.
• Work with the bar and events teams on special activations and menu needs to drive revenue growth and enhance the overall dining experience.
• Contribute to Research & Development sessions and support the rollout of new menu items to stay ahead of industry trends and consumer preferences.

• Assist in managing waste, portioning, and ingredient usage to support food cost targets and maintain profitability.
• Help track inventory, prep levels, and purchasing needs in alignment with leadership to inform strategic decisions and drive business outcomes.
• Identify inefficiencies and propose solutions that protect margins and quality, driving continuous improvement throughout the organization.

• Uphold a kitchen environment that mirrors the strength, refinement, and spirit of our brand, embodying professionalism, composure, and teamwork at all times.
• Embody a leader who others look to for guidance, consistency, and strong work ethic, setting a positive tone for the team.
• Foster an inclusive and dynamic culture that attracts and retains top talent, driving long-term success and growth.