Culinary Operations Leader

Our team seeks a seasoned culinary professional to assume the role of Sous Chef. The ideal candidate will be responsible for leading kitchen operations, ensuring exceptional service and product quality.

This includes overseeing recipe development, menu costing, product specification, sourcing, implementation of new menus, and ongoing quality assurance processes and systems.

• Collaborate with the Chef de Cuisine and other Sous Chefs in all aspects of kitchen procedures and food & beverage to ensure excellence in service and product.
• Act as leader in Chef de Cuisine's absence, including standing in for Omakase or expediting main dining room service.
• Plan and execute events from a culinary perspective.
• Formulate and implement procedural guidelines, policies, and standards pertaining to the restaurant.
• Guide and support culinary teams in implementing and adhering to kitchen standards, processes, and systems.
• Ensure adherence to all guidelines in the employee handbook.
• Maintain a clean, orderly, and sanitized kitchen environment.
• Supervise food and cooling temperatures, and accept or reject ingredients from suppliers.
• Perform random sanitation and temperature checks on each station.
• Establish prep volumes and schedules based off of reservation numbers.
• Ensure day-to-day compliance with department of health protocols.