Sous Chef

Eternal Optimist•Louisville, KY

7h•Onsite

About The Position

M. Peppers is an exciting neighborhood French bistro coming this spring to the Highlands. Focusing on traditional French cookery with local ingredients and a concentration on French and American wine and classic cocktails that pair harmoniously together. THE SOUS CHEF WILL SUPPORT THE CHEF DE CUISINE IN OVERSEEING KITCHEN OPERATIONS AND ENSURING THE HIGHEST STANDARDS OF QUALITY, CONSISTENCY, AND EFFICIENCY. THIS ROLE REQUIRES HANDS-ON LEADERSHIP AND ACTIVE ENGAGEMENT WITH THE BACK OF HOUSE (BOH) TEAM DURING SERVICE. THE SOUS CHEF WILL BE RESPONSIBLE FOR MOTIVATING TEAM MEMBERS, MAINTAINING A POSITIVE KITCHEN CULTURE, AND DELIVERING TIMELY CORRECTIVE FEEDBACK AS NEEDED.

Requirements

3+ years of culinary experience in a fine dining environment, with at least 1 year in a leadership or supervisory role.
Strong knowledge of French cuisine and traditional cooking methods.
Proven ability to lead, train, and motivate a BOH team in a high-pressure kitchen.
Excellent communication, time management, and organizational skills.
ServSafe or equivalent food safety certification preferred.
Ability to work evenings, weekends, and holidays as needed.
Lifting and Carrying: Ability to lift and carry heavy boxes of ingredients and kitchen equipment weighing up to 50 pounds unassisted, and occasionally lifts or moves objects weighing over 50 pounds with assistance.
Working Conditions: Works in hot, humid, and noisy kitchens with hard surfaces. Exposed to steam, fumes, and odors. Exposure to extreme temperatures when entering walk-in refrigerators or freezer units.
Standing for Long Periods: Must be able to stand and move throughout the restaurant for the entire shift.
Bending and Stooping: Frequently required to bend, stoop, and reach to access ingredients, equipment, and lower storage areas.
Repetitive Motions: Perform repetitive motions such as prepping, cooking, cleaning, and fulfilling food orders.
Handling Grease and Cleaning Chemicals: Safely handle grease, cleaning chemicals, and detergents according to safety guidelines.
Coordination and Dexterity: Precise coordination and dexterity to handle kitchen utensils, operate cooking equipment, and assemble food orders.
Fast-Paced Environment: Ability to work efficiently in a fast-paced kitchen environment, keeping up with demand during peak hours.

Responsibilities

Lead daily BOH operations in collaboration with the Chef de Cuisine.
Oversee kitchen staff during service, ensuring efficiency, accuracy, and high-quality execution.
Communicate with the Front of House (FOH) manager on duty prior to and throughout service to ensure smooth operations and food quality.
Communicate any issues regarding culinary/sanitation team staffing or operations to FOH manager on duty
Act as the kitchen lead when the Chef de Cuisine is not present, managing staff and service flow.
Promote a culture of engagement, accountability, and excellence among kitchen staff.
Provide coaching and corrective feedback in a professional manner to team members to maintain standards and address performance issues.
Assist Chef de Cuisine with scheduling, inventory management, and ordering to support kitchen readiness and cost control.
Ensure compliance with food safety, sanitation, and workplace safety regulations.
Collaborate on menu planning, dish development, and seasonal updates.