Sous Chef - The National

Coury Hospitality•Oklahoma City, OK

2d•Onsite

About The Position

The National, Autograph Collection is hiring a PM Tellers Sous Chef for Tellers Italian restaurant in the historic First National Center in Oklahoma City. This role helps lead dinner service in a high-volume kitchen, with a focus on coordinating the pass, maintaining food quality and presentation, and supporting the culinary team. The Sous Chef prepares the kitchen for service, works closely with front-of-house leaders, coaches kitchen Curators, and helps ensure guest concerns and service issues are addressed effectively. The role also contributes to nightly specials and menu ideas alongside the Executive Sous Chef, supports food-cost practices through inventory and waste monitoring, and oversees PM kitchen and stewarding closing procedures. The position requires professional culinary experience and culinary leadership experience, including demonstrated experience leading the pass and expediting high-volume dinner service. Upscale or fine-dining experience and experience with ticketing systems, inventory tracking, recipe yields, and food-cost controls are preferred. The work takes place in a fast-paced, high-volume kitchen and requires extended periods of standing, repeated movement, and safe work around hot surfaces, sharp tools, and kitchen equipment. Flexible hours may include evenings, late closings, weekends, and holidays based on business needs.

Requirements

Previous professional culinary experience.
Previous sous chef, lead cook, or comparable culinary leadership experience.
Demonstrated experience leading the pass and expediting high-volume dinner service.
Strong knowledge of cooking techniques, recipe execution, seasoning, doneness, portion control, and plate presentation.
Knowledge of food safety, allergen management, cross-contact prevention, sanitation, and safe food storage procedures.
Ability to manage multiple tickets, coordinate synchronized pickups, and make sound decisions under pressure.
Ability to coach, train, delegate, and support culinary Curators across multiple kitchen stations.
Strong communication, organizational, and problem-solving skills.
Ability to work flexible hours, including evening shifts, late closings, weekends, and holidays, based on business needs.
Ability to stand and work for extended periods throughout dinner service.
Ability to walk, bend, reach, stoop, crouch, and move repeatedly throughout the shift.
Ability to use hands and fingers with the dexterity needed to handle culinary tools, utensils, and kitchen equipment.
Ability to work safely around hot surfaces, sharp tools, kitchen equipment, and other typical restaurant hazards.
Ability to use visual, sensory, and taste judgment to assess food quality, presentation, and preparation.
Ability to work in a fast-paced, high-volume kitchen environment while maintaining professionalism, composure, and attention to detail.

Nice To Haves

Upscale or fine-dining restaurant experience.
Experience with kitchen ticketing systems, inventory tracking, recipe yields, and food-cost controls.

Responsibilities

Lead the pass and expedite high-volume dinner service by coordinating ticket flow, station pickups, and course pacing.
Ensure plates meet Tellers’ standards for quality, presentation, temperature, seasoning, portions, and accuracy.
Communicate with front-of-house leaders about dining room flow, large parties, guest needs, and service timing.
Prepare the kitchen for dinner service through line checks, tastings, prep planning, and station readiness.
Lead, coach, and support PM kitchen Curators while maintaining a calm, organized, and focused environment.
Work on the line as needed to help stations stay on track and support the team during busy service periods.
Develop nightly specials and menu ideas with the Executive Sous Chef, including recipe testing, costing, and presentation.
Maintain food safety, allergen awareness, sanitation, proper storage, and consistent recipe execution.
Monitor protein inventories, portions, product usage, waste, and replenishment needs to support food-cost practices.
Partner with front-of-house leaders to address guest concerns, service recovery, and opportunities to improve the dining experience.
Oversee PM kitchen and stewarding closing procedures, including equipment, product storage, sanitation, and temperature logs.
Communicate service updates, shortages, unfinished prep, maintenance needs, and next-day priorities during shift handoffs.