Job Description

Job Description

Job Description

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

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