Sous Chef

Aldenberg Hotel•Versailles, KY

13d

About The Position

We are seeking a skilled and driven Sous Chef to support the culinary leadership of our steakhouse. This role is responsible for maintaining the highest standards of food quality, consistency, and kitchen operations while leading and developing the back-of-house team. The ideal candidate brings strong butchery knowledge, precision in execution, and a passion for delivering an exceptional steakhouse experience.

Requirements

3+ years of experience in a leadership kitchen role (Sous Chef or strong line lead)
Experience in a steakhouse or high-volume, upscale dining environment preferred
Strong knowledge of meat cuts, butchery, and cooking techniques (grill, broiler, etc.)
Proven leadership and team management skills
Ability to perform under pressure in a fast-paced environment
Solid understanding of food safety and sanitation standards
Flexible schedule, including evenings, weekends, and holidays

Nice To Haves

Experience with dry-aging programs or premium beef sourcing
Cost control, food costing, and inventory systems
Menu development and seasonal feature creation
Strong communication and organizational skills

Responsibilities

Assist the Executive Chef in daily kitchen operations and service execution
Lead and supervise kitchen staff to ensure consistency, quality, and efficiency
Oversee preparation and execution of all menu items, with a strong focus on steak cookery and proper temperatures
Ensure all dishes meet presentation, portion, and quality standards
Manage kitchen workflow during service to maintain timing and accuracy
Train, mentor, and develop line cooks and prep staff
Enforce sanitation, food safety, and cleanliness standards (in compliance with local health regulations)
Assist with inventory management, ordering, and cost control
Monitor and minimize food waste while maintaining product quality
Step in as acting kitchen leader in the absence of the Executive Chef