Sous Chef
About The Position
The Sous Chef at Bourbon Steak plays a vital leadership role in daily kitchen operations, supporting the Executive Chef and mentoring line cooks to deliver excellence at every service. With strong technical skills, a focus on organization, and a collaborative spirit, the Sous Chef ensures consistency in food quality, safety, and presentation while helping manage inventory, labor, and training. This role is hands-on in the kitchen, balancing execution with leadership to elevate both guest experiences and team performance. The ideal candidate is a detail-oriented culinary leader who will operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. They will understand the philosophy of the Chef and adhere to all restaurant policies. They will mentor and lead junior staff members and uphold restaurant standards and cleanliness. The Sous Chef will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. They will work with the Chef and HR to develop an atmosphere that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management.
Requirements
- Minimum of 2 years’ experience in a fine dining high volume kitchen.
- At least 1 year in a leadership role.
- Knowledge of safety and hygiene protocols.
- Working knowledge of HR practices and labor laws.
- Ability to frequently lift up to 40 pounds.
- Stamina to work in excess of 50 hours per week.
- Advanced knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations).
- Knowledge of financial reporting and ability to analyze data.
- Exceptional communication and organizational skills.
- Gracious spirit of hospitality.
- Intellectual curiosity and emotional maturity.
- Ability to work clean, organized, and lead a team.
Nice To Haves
- Spanish language skills a plus.
- Continually strive to develop staff in all areas of food education.
- Have a strong eye towards development both personal and for your team.
- Desire to teach and mentor both your staff and culinary interns.
Responsibilities
- Operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness.
- Understand the philosophy of the Chef and adhere to all restaurant policies.
- Mentor and lead junior staff members and uphold restaurant standards and cleanliness.
- Supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
- Work with the Chef and HR to develop an atmosphere that embraces diversity, education, and discipline.
- Lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management.
- Ensure consistency in food quality, safety, and presentation.
- Help manage inventory, labor, and training.
Benefits
- Equal opportunity employer committed to creating a welcoming and inclusive environment.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
