Role OverviewThe Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You’ll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline—partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork.
What You Will Do
Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec. Coach cooks on knife skills, fire management, station organization, and expo discipline. Own the pass or a key station during assigned services; protect window times and quality.
Why It Might Be a Fit
The ideal candidate will have 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining. They will have advanced station skills (grill, sauté, fry, garde manger) and strong expo experience.
Requirements
- 3–5+ years of professional kitchen experience
- 1–2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining
- Advanced station skills (grill, sauté, fry, garde manger)
- Strong expo experience
- Knowledge of HACCP/food safety
- ServSafe Manager or equivalent (or ability to obtain)
- Proven ability to coach teams, stay organized under pressure, and communicate clearly
- Familiarity with KDS/POS, inventory, and scheduling tools
- Google Workspace comfort
- Schedule flexibility (nights, weekends, holidays)
Benefits
- Competitive compensation
- Performance-based bonus opportunities
- Comprehensive health & wellness benefits
- Retirement savings plans
- Employee dining discounts
- Professional growth in a values-driven, award-winning hospitality group
]]>