High-End Steakhouse Sous Chef

We are seeking a motivated SOUS CHEF to join the culinary operations team in an established fine-dining steakhouse known for its highly curated selection of premium Wagyu beef and sushi. This high-volume operation within a growing restaurant group offers a hands-on leadership opportunity for a confident, professional individual to complement a dynamic team. Our concept is a progressive steak restaurant centered on live-fire cooking, seasonal ingredients, and the interaction of an open chef’s counter. Steak anchors the menu, supported by dishes grounded in French, Italian, and Spanish cooking, with Japanese ingredients and techniques woven throughout.

About the Role

Working closely with the Head Chef, you will help translate the concept into consistent daily execution—from prep and beef fabrication to cooking, plating, and service. You should be equally comfortable working the grill, developing a sauce, cooking seasonal vegetables, and guiding the team through a busy service. This role requires a strong cook and a clear, supportive leader who takes ownership of quality, organization, and teamwork.

What You’ll Do

Work with the Head Chef to manage daily kitchen operations, including prep planning, station assignments, service, and closing.

Lead prep and service in the Head Chef’s absence, maintaining standards and coordinating the kitchen team.

Prepare beef from purchased whole cuts and subprimals, including trimming, removing silverskin, cutting steaks, and portioning accurately. Maintain consistent standards for seasoning, doneness, resting, slicing, and presentation across different cuts and thicknesses. Manage charcoal grilling and live-fire cooking, controlling heat, fuel, and timing throughout service.

Execute sauces, stocks, vegetables, and accompaniments with the same precision as the beef.

Help develop and refine seasonal dishes, drawing on French, Italian, and Spanish foundations while incorporating Japanese ingredients and techniques.

Sous Chef – Benefits and Compensation:

• Competitive base salary
• Performance-based bonus opportunities
• 2 weeks/yr. paid time off
• Discretionary incentive program
• opportunities for travel, culinary research and professional growth

Sous Chef Preferred Background & Skills:

• Minimum of 4 years of experience in a BOH leadership role (Executive Sous Chef, Sous Chef), preferably in a steakhouse or upscale European (French or Italian) starred establishment
• Proven track record in high-volume, full-service restaurant environments
• Unexpired Sanitation certification
• Excellent cooking, supervisory and sanitation skills

Sous Chef Essential Duties & Responsibilities:

• Oversee the activities of kitchen staff with an awareness of quality and costs.
• Assist with weekly schedule
• Train all kitchen employees in their individual duties, required knowledge and skills
• Counsel, discipline and evaluate kitchen employees
• Uphold consistency in recipe adherence, portion control, and plating standards