Sous Chef
About the Role
A celebrated Japanese-influenced restaurant group is seeking an experienced, detail-driven Sous Chef to join its culinary leadership team. This is a unique hybrid role: three days per week you'll lead service in the group's flagship traditional restaurant, and the remaining two days you'll support the group's additional outlets, bringing consistency, training, and a high standard of execution across the portfolio. The ideal candidate brings Michelin-level discipline, a deep respect for Japanese ingredients and technique, and the versatility to thrive in multiple kitchen environments.
Schedule
- 3 days per week in traditional restaurant service at the flagship location
- 2 days per week assisting and supporting the group's other outlets
Responsibilities
- Lead and execute daily service alongside the Executive Chef and Chef de Cuisine, maintaining exacting standards of preparation, plating, and consistency
- Oversee station setup, mise en place, and line readiness ahead of each service
- Source, handle, and properly store Japanese ingredients, including fish, produce, and specialty pantry items, with attention to seasonality and quality
- Support menu development and seasonal changes in collaboration with culinary leadership
- Train, mentor, and develop line cooks and junior team members across locations
- Provide operational support at additional outlets, including service execution, staff training, recipe adherence, and quality control
- Manage ordering, inventory, and receiving; help control food costs and minimize waste
- Uphold all food safety, sanitation, and health code standards
- Step in to lead the kitchen in the absence of senior culinary leadership
Qualifications
- 3+ years of Sous Chef or senior line leadership experience in a high-volume or fine-dining kitchen
- Michelin-starred or Michelin-recognized background highly preferred
- Strong familiarity with Japanese ingredients, including fish handling, dashi and fermentation fundamentals, and seasonal produce
- Solid grounding in classical technique with the precision expected of a fine-dining environment
- Proven ability to lead, train, and motivate a team
- Adaptable and comfortable moving between kitchens with different concepts and service styles
- Excellent organizational and communication skills
- Food Handler or ServSafe certification required
- Flexible availability, including nights, weekends, and holidays
Compensation & Benefits
- Competitive salary, commensurate with experience
- Health benefits
- Paid time off
- Dining discounts
- Growth opportunities within an expanding restaurant group
We are an Equal Opportunity Employer