Executive Sous Chef - Koshu Club
About The Position
Koshu Club, a 50-seat Japanese-inspired steak restaurant in a Michelin-starred restaurant group, is seeking an experienced Executive Sous Chef. The restaurant is led by Executive Chef J. Trent Harris and serves Japanese and American wagyu beef, seafood, wine, and sake. The Executive Sous Chef serves as the Executive Chef’s right hand and ensures smooth culinary operations. The role leads menu development, kitchen management, and food quality, while overseeing production planning, staffing, costs, inventory, training, and team development. The position calls for pride in craftsmanship, discipline, and a commitment to a respectful workplace with high standards.
Requirements
- At least 3 years in the hospitality industry, with proven experience as an Executive Sous Chef, Sous Chef, or equivalent kitchen leader in a finer dining restaurant.
- Experience in fine dining restaurants and service.
- Strong interpersonal skills.
- Ability to communicate while multitasking.
- Ability to interact positively and professionally with supervisors, management, and coworkers.
- Ability to produce accurate, complete, high-quality work in a timely manner.
- Ability to write reports, business correspondence, and procedure manuals.
- Ability to calculate figures and amounts, including food costs, labor costs, proportions, and percentages.
- Active practice of food safety procedures.
- Ability to train and motivate a team.
- Organizational skills.
- Effective time management.
Responsibilities
- Manage production planning, prep lists, and station readiness across all shifts.
- Maintain equipment functionality and coordinate repairs or maintenance as needed.
- Assist with scheduling and manage labor and food costs.
- Review sales reports, prep consumption, and waste logs to improve profitability.
- Check deliveries, verify quality, and ensure proper storage.
- Track inventory and reduce waste through effective prep planning and stock rotation.
- Conduct interviews and make hiring decisions.
- Train new service team members on duties, policies, and procedures.
- Develop team members and support their promotion and growth opportunities.
- Lead menu development, kitchen management, and overall food quality.
- Practice food safety procedures and train and motivate the team.
Benefits
- Dining discounts
- Wellness program
- Pet benefits
- Shoes for Crews discounts
- Health insurance
- Dental insurance
- Vision insurance
- Paid time off
- 401(k) with employer match
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
