Sous Chef - Bar Helios
About The Position
The Sous Chef leads day-to-day culinary operations at Bar Helios in collaboration with the Executive Chef. This hands-on leadership role ensures the restaurant’s food quality and presentation standards are upheld while supporting kitchen scheduling, task delegation, labor efficiency, inventory, purchasing, vendor coordination, food-cost control, and waste reduction. The Sous Chef supervises, coaches, and develops kitchen team members; maintains compliance with food-safety, sanitation, and health regulations; and partners with the front-of-house team to deliver seamless service. The role also supports seasonal and specialty menu planning, leads pre-service briefings, manages service flow and real-time troubleshooting, and promotes continuous improvement and an inclusive, high-performing kitchen culture. The successful candidate is an innovative, driven culinary professional with strong culinary skills, attention to detail, organization, and the ability to manage shifting priorities in a fast-paced kitchen. The position requires 5–7 years of progressive culinary leadership experience in quantity food production at an upscale hotel or freestanding restaurant. A culinary degree or equivalent formal training is preferred. The role requires a flexible schedule, including nights, weekends, and holidays, and the ability to regularly push, pull, and lift up to 50 pounds.
Requirements
- 5–7 years of progressive culinary leadership experience in quantity food production at an upscale hotel or freestanding restaurant.
- Thorough knowledge and understanding of Food Service Sanitation Standards.
- Excellent culinary skills and knowledge of food production techniques.
- Experience with ingredients, techniques, and operating combination ovens, fryers, grills, griddles, food processors, mixers, slicers, steamers, sous vide machines, and walk-in coolers.
- Strong organizational skills.
- Excellent guest service skills.
- Ability to regularly push, pull, and lift up to 50 lbs.
- Ability to communicate effectively in English, verbally and in writing, with team members, leaders, and guests.
- Ability to work a flexible schedule, including nights, weekends, and holidays as required.
Nice To Haves
- Culinary degree or equivalent formal training.
Responsibilities
- Lead day-to-day culinary operations in collaboration with the Executive Chef.
- Uphold and execute the restaurant’s food quality and presentation standards.
- Supervise, coach, and develop kitchen team members.
- Maintain compliance with food-safety, sanitation, and health regulations.
- Support kitchen scheduling, task delegation, and labor efficiency.
- Assist with inventory, purchasing, and vendor coordination.
- Monitor food costs, minimize waste, and control portioning.
- Partner with the front-of-house team to ensure seamless service.
- Assist in planning and launching seasonal and specialty menus.
- Foster a respectful, inclusive, and high-performing kitchen culture.
- Conduct pre-service briefings to align the team on daily priorities.
- Manage service flow and troubleshoot in real time.
- Champion continuous improvement through feedback and innovation.
Benefits
- One free meal per shift.
- Free theme park access.
- Training and development opportunities.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
