Sous Chef

At the intersection of fun and fine dining, you’ll find The Finch—a modern take on timeless style. Where the drinks are colder, flavors bolder, where life takes flight—in good taste and great company. Suitable for relaxed encounters and formal engagements, it’s a stylish staple for every taste, an oasis of culinary craft and casual sophistication. The Finch at heart, is a place of gathering—a flock of finches, they say, is a “charm.”

The Sous Chef directly oversees the day-to-day operations of all areas of the kitchen including production/prep, private parties and special events, stewarding, purchasing and receiving. He/she is responsible for ensuring the culinary staff is able to create all menu items to the highest standards, as well as effectively and professionally running the kitchen in the absence of the Executive Chef. The ideal candidate will have the ability to work calmly under pressure and lead a cohesive team, while successfully managing a culinary budget and aggressively monitoring labor, scheduling and overtime to ensure maximum productivity and guest satisfaction. 5-years of progressive culinary experience preferred, two of which in a Sous Chef capacity. 

Responsibilities:

• Develop and maintain a strong culinary team, including hiring, training, and scheduling staff
• Plan and execute menus, specials, and events
• Maintain inventory and order supplies as needed Oversee food safety and sanitation practices
• Develop and maintain relationships with suppliers and vendors
• Monitor and control food and labor costs to maintain profitability Collaborate with the front of house team to provide excellent service to guests

Working at The Finch

• Health insurance
• No strict dress code