Benefits:

Bonus based on performance

Company parties

Competitive salary

Employee discounts

Flexible schedule

Free food & snacks

Free uniforms

Opportunity for advancement

Paid time off

Training & development

401(k)

1830 Chophouse is a premier fine dining restaurant dedicated to delivering exceptional culinary experiences. Our commitment to quality, service, and community sets us apart. We are seeking a professional and experienced Sous Chef to join our team and be the second in command in our kitchen, following the Executive Chef’s specifications and guidelines.

Position Overview: The Sous Chef will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction. The successful candidate will assist in the preparation and design of all food, produce high-quality plates, ensure the kitchen operates in a timely manner, and fill in for the Executive Chef as needed.

Key Responsibilities:

Food Preparation and Design: Help in the preparation and design of all food items, ensuring high quality in both presentation and taste.

Kitchen Operations: Ensure that the kitchen operates efficiently and meets our quality standards.

Leadership: Fill in for the Executive Chef in planning and directing food preparation when necessary.

Problem Solving: Resourcefully solve any issues that arise and take control of any problematic situations.

Staff Management: Manage and train kitchen staff, establish working schedules, and assess staff performance.

Inventory Management: Order supplies to stock inventory appropriately. T

Compliance: Comply with and enforce sanitation regulations and safety standards.

Professionalism: Maintain a positive and professional approach with coworkers, customers and the management team.

Qualifications:

Proven experience as a Sous Chef or relevant role.

Understanding of various cooking methods, ingredients, equipment, and procedures.

Familiarity with meat fabrication including cutting steaks and whole fish.

Excellent record of kitchen and staff management.

Familiar with industry’s best practices including safe food handling and purchasing.

Working knowledge of various computer software programs (MS Office, restaurant management software, POS).

Culinary school or degree in food service management or related field is a plus.

Compensation:

Competitive salary based on experience.

Benefits package including retirement plan with company match, and paid time off.

Reports To:

Executive Chef and General Manager