Culinary Operations Manager

We are seeking a highly skilled and experienced Sous Chef to join our culinary team. This is an exceptional opportunity for a motivated individual to take on a leadership role in the kitchen, overseeing daily operations and leading by example.

This position requires a strong technical skillset, with the ability to run multiple stations and maintain consistent execution of recipes, flavor profiles, and plating standards.

1. Lead by example during service, working expo, grill, sauté, or other stations as needed.
2. Ensure consistent execution of recipes, flavor profiles, and plating standards.
3. Conduct daily line checks, taste-outs, and station inspections before service.
4. Support high-level execution for VIPs, private events, and special programming.

The ideal candidate will have 2-4+ years of experience as a Line Cook, Lead Cook, or Junior Sous in elevated or high-volume kitchens.

Familiarity with scratch cooking, seasoning fundamentals, and plating finesse is essential.

Natural leadership ability and a desire to grow into higher responsibility are key qualities we seek.

The successful candidate will be able to communicate effectively with FOH leadership to support timing, pacing, and service quality.

Experience working with the bar and events teams on special activations and menu needs is also desirable.

The Sous Chef will assist in managing waste, portioning, and ingredient usage to support food cost targets.

Helping track inventory, prep levels, and purchasing needs in alignment with leadership is also required.

The ideal candidate will uphold a kitchen environment that mirrors the strength, refinement, and spirit of our brand.

Embodying professionalism, composure, and teamwork at all times is essential.

Being a leader who others look to for guidance, consistency, and strong work ethic is key.