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