Sous Chef- La Strada

Sous Chef

The Sous Chef is a senior hourly culinary role, responsible for leading line execution, maintaining station excellence, and supporting service flow. This position focuses on hands-on production, station leadership, professionalism and coaching line cooks during service. The Sous Chef needs to work the line and cover for breaks, vacations, changeovers, and callouts. Next in command after the Assistant Room Chef.

How You Will Create the Extraordinary

Coach line cooks on technique, timing, and organization during service

Cook at busy change overs/callouts/vacations/breaks/volume surges as needed

Assist in production and quality levels of all food products, both incoming and outgoing

Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and products

Maintain open and daily communication with staff and management

Assist the Room Chefs and other Assistant Restaurant Chefs as needed

Check all storage areas daily communicating any problems in food storage, receiving, handling and temperature control

Maintain speed, organization, and consistency during service

Always maintain a high level of professionalism and strong work ethic on the line

Must have superior knife skills

Ensure all food safety, sanitation, and temperature standards are consistently met

Exemplify our core values, family style service, our mission and vision

Exemplify our DEI (diversity, equity, inclusion) culture

Performs other job-related duties as assigned

What You Will Need

Must be able to read, write, and verbally communicate effectively in English

Follow established company policies and procedures

Must think on their feet and make quick decisions

Lead assigned stations or shifts to ensure timely, accurate execution

Supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely, and problem solve using independent judgment and decision-making skills

Skill in establishing and maintaining effective working relationships with staff and guests

Support onboarding and cross-training of hourly culinary staff

Maintain proper use, cleaning, and handling of all kitchen equipment

Ensure station setup, breakdown, and cleanliness standards are met

Required knowledge of all culinary departments

High School diploma or equivalent

Culinary degree and/or equivalent professional experience preferred

Prior lead or senior cook experience preferred

Minimum 5 years of progressive culinary experience across multiple stations

Additional Requirements

Responsible for maintaining sanitation and safety as set by Washoe County Health Department Guidelines in all kitchens of the restaurant

Utilize proper hand washing techniques

Must be able to push/pull and lift/carry 50 pounds unassisted

Must be able to work overhead

Must be able to tolerate repetitious hand/arm/wrist movements

Must be able to stand and walk for most of the shift

Must have the ability to shift back and forth between 2 or more activities in a timely manner and the ability to complete each

Must be able to tolerate hot and cold temperature fluctuations

Guest Service (Internal/External) Standards : Employee is required to meet and deliver our core values, service standards, and family style service.

Performance Requirements : Must have the ability to provide internal/external guests with service excellence, have excellent communication skills and observation skills, and have an easygoing demeanor to ensure a fun and safe environment for our guests. Above average speech both speaking and reading/writing English. Need excellent interpersonal skills. Work requires schedule flexibility, which may include days off, nights, weekends, holidays, and overtime as needed.

Job Info

Job Identification 89165

Job Category Food and Beverage & Culinary

Job Schedule Full time

Locations The Row (On-site)