Master Culinary Officer

Sous Chef Role Overview

The Sous Chef role presents an opportunity to contribute to a renowned dining environment where French gastronomy intersects with craftsmanship and artistry.

Within this ecosystem, the kitchen is seamlessly integrated with the dining room and adjacent areas, fostering a complete culinary experience that blends cuisine design and retail.

The successful candidate will play a pivotal role in bridging tradition and innovation, supporting the Executive Chef and Executive Sous Chef in leading the brigade and ensuring every dish served reflects the essence of the establishment.

This position requires collaboration with senior culinary leadership to oversee daily kitchen operations while serving as an inspiring presence for the back-of-house team.

The ideal candidate will strike a balance between discipline and creativity, executing each plate with precision, maintaining organized and safe stations, and motivating the culinary team to uphold the traditions of French cuisine while embracing innovation.

Key Responsibilities:

• Supervise daily food preparation, cooking, and plating to ensure every dish embodies French culinary traditions with precision and artistry.
• Lead, train, and support the brigade to maintain consistency, efficiency, and discipline across all kitchen stations.
• Maintain the highest standards of organization, cleanliness, and food safety in the kitchen.
• Collaborate with the Executive Chef and Executive Sous Chef on seasonal menu development, specials, and signature dishes.
• Work in partnership with the retail and Guild teams to align menu offerings with the larger vision.
• Oversee inventory ordering and product quality, assisting in managing food costs while preserving excellence and sustainability.
• Step into leadership responsibilities in the absence of senior chefs, ensuring continuity of operations and culture.
• Contribute to an environment where culinary tradition, craftsmanship, and innovation coexist.