A passionate Sous Chef to drive fine dining excellence, menu profitability, and a polished kitchen.

The Role

This is a hybrid role designed
for a professional culinarian who is as comfortable executing a flawless dinner
service as they are managing day-to-day kitchen operations. You will support
the Owner in daily management, oversee inventory integrity, maintain immaculate
sanitation standards, and bring fresh, innovative ideas to our fine dining
features.

Key Responsibilities
        
Line

Mastery & Feature Creation: Execute high-volume service with precision.
You will have the unique opportunity to design and execute high-end, creative
weekly special entrees that captivate our guests.

        
Menu
Engineering: Collaborate with culinary leadership to analyze menu
performance, optimize food costs, and design dishes that balance culinary
artistry with profitability.

        
Ordering & Receiving: Manage inventory levels, place precise orders with premium
vendors, and oversee the receiving process to ensure only the highest quality
ingredients enter our kitchen.

        
Kitchen Sanitation & Compliance: Maintain a spotless kitchen complex. Enforce
strict health and safety standards, ensuring the line, prep areas, and walk-ins
are always inspection-ready.

What We Are Looking For        
Experience: Minimum 3+ years of experience in a
high-volume, upscale, or fine dining establishment as a Lead Line Cook, Kitchen
Manager, or Sous Chef.
        
Credentials: Must possess a valid Certified Food
Protection Manager (CFPM) / Food Managers License.
        
Business Acumen: Proven understanding of food
cost control, portion control, and waste management (Menu Engineering).
        
Leadership & Grit: A strong work ethic, a
calm demeanor under pressure, and a passion for mentoring junior kitchen staff.
        
Detail-Oriented: A sharp eye for plate
presentation and an uncompromising standard for kitchen cleanliness.