Sous Chef (3 .Y. Experience Req.)

Role

• We are excited to add a Sous Chef to our leadership team — someone who helps drive the
• day-to-day kitchen operation, supports the team, upholds systems, and leads by example on the
• line.

We have an established identity with established recipes and standards. Your job is to

• execute them at the highest level while helping maintain a strong, organized, and positive kitchen
• culture.
• We’re looking for a sous chef who is hands-on, reliable, detail-oriented, and committed to developing
• both themselves and the team around them within the framework we’ve built.

Responsibilities

• Support and help lead the full BOH team during daily operations
• Assist with training, development, and accountability of kitchen staff
• Help maintain kitchen systems: recipes, prep guides, line checks, opening/closing
• protocols.
• Assist with ordering, inventory, prep management, and waste control
• Maintain organization, cleanliness, and food safety standards throughout the kitchen
• Lead services and support the Executive Chef in maintaining a strong kitchen culture
• Coordinate with management and ownership as operational needs evolve

Who We Are Looking For

• 3+ years of kitchen leadership experience in a full-service, high-volume environment

Strong organizational and communication skills

• Experience training and developing line cooks and prep staff
• Hands-on understanding of prep systems, line organization, FIFO, and kitchen standards
• Solid understanding of food cost awareness and daily kitchen operations
• Experience with Japanese cuisine, Asian-influenced menus, or izakaya format strongly
• preferred.
• ServSafe Manager Certification or ability to obtain immediately
• Stable work history — references will be checked thoroughly

Compensation

Base salary depending on experience

• Performance bonus structure

Health benefits

• Paid time off