Lani Rooftop Sous Chef

Community Space Brands•Liberty Township, OH

4d•Onsite

About The Position

The Sous Chef will help design and execute a refined seasonal menu that complements our beverage program and aesthetic values. You will play a pivotal role in carrying out the vision of the company, assisting the Executive Chef in running day-to-day kitchen operations, leading by example, and always keeping a guest-first mentality while maintaining top-tier food quality and safety standards to make Lani a standout culinary destination.

Requirements

Proven experience as a Lead Cook or Sous Chef in a high-volume, design-focused venue (2-4+ years preferred).
Strong knowledge of seasonal ingredients, modern culinary techniques, and plating.
Leadership skills with a collaborative spirit and emphasis on team development.
Demonstrated understanding of menu costing, inventory management, and operational workflows.
Deep understanding of local food trends and hospitality standards.
Current ServSafe Manager Certification (or equivalent Ohio Department of Health-approved food protection manager certification) required.
Knowledge of Ohio food safety codes and health department regulations.

Responsibilities

Collaborate with the Executive Chef on creative menu development, seasonal ingredient sourcing, and the execution of innovative culinary concepts.
Direct and mentor the back-of-house (BOH) team, fostering a culture of professional development, accountability, and culinary excellence through consistent training.
Manage day-to-day kitchen operations, ensuring meticulous consistency in food preparation, plating standards, and service timing.
Maintain rigorous inventory control, optimize food costs (COGS) through precise waste management, and oversee accurate procurement processes.
Ensure strict adherence to health, safety, and sanitation regulations, maintaining a pristine, audit-ready kitchen environment at all times.
Bridge the gap between BOH and front-of-house (FOH) teams to ensure seamless service communication.
Conduct hands-on culinary evaluations and cooking demonstrations as part of the recruitment process to maintain high hiring standards.