Lani Rooftop Sous Chef

Job Description

Job Description

Benefits:

• Bonus based on performance
• Health insurance

Position Summary

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.

Key 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.

Qualifications

• 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.