High-End Sous Chef

We are seeking a Sous Chef to join our culinary leadership team.

This role requires a culinary professional with a proven track record in labor management, food cost control, and inventory optimization.

The ideal candidate will have strong organizational, leadership, and multitasking skills to thrive under pressure.

Award-winning chef looking for new challenges will find our restaurant the perfect fit. Our kitchen is fast-paced but organized, we use high-end equipment, and we have a talented team of chefs who work together seamlessly.

• Manage kitchen staff and oversee daily operations.
• Maintain high standards of quality, presentation, and consistency across all menu items.
• Develop and implement recipes, menus, and kitchen procedures that align with our culinary vision.
• Monitor and control food costs, labor expenses, and inventory levels.
• Collaborate with our culinary team to create innovative dishes and menus that drive sales and customer satisfaction.

1. Labor management: Supervise kitchen staff, manage labor schedules, and optimize staffing levels to meet business demands.
2. Food cost control: Monitor and minimize food waste, negotiate with suppliers, and maintain accurate records of ingredient usage and costs.
3. Inventory optimization: Conduct regular inventory counts, manage stock levels, and maintain a clean and organized storage area.
4. Chef development: Mentor junior chefs, provide training and coaching, and foster a culture of continuous learning and improvement.
5. Menu engineering: Analyze sales data, conduct market research, and develop menus that maximize profitability and customer satisfaction.

• Competitive salary and benefits package.
• Opportunities for career advancement and professional growth.
• A supportive and dynamic work environment.
• Access to state-of-the-art kitchen equipment and technology.