Sous Chef - The National

Coury Hospitality•Oklahoma City, OK

About The Position

The National is hiring a PM Tellers Sous Chef to help deliver exceptional dinner service through thoughtful preparation, outstanding food, and seamless teamwork. The role leads the pass and expedites high-volume service, ensuring plates meet Tellers’ standards for quality, presentation, temperature, seasoning, portions, and accuracy. The Sous Chef prepares the kitchen for service, supports and coaches PM kitchen Curators, and collaborates with culinary and front-of-house leaders to create a strong guest experience. The position also contributes to nightly specials and menu ideas, supports food-cost practices through inventory and waste monitoring, and maintains food safety, allergen awareness, sanitation, storage, and recipe standards. It oversees PM kitchen and stewarding closing procedures and communicates service updates and priorities during shift handoffs. Work takes place in a fast-paced, high-volume kitchen and requires evening work, 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.
Check plates for quality, presentation, temperature, seasoning, portions, and accuracy before they reach guests.
Coordinate with front-of-house leaders on 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 and support stations 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.