Sous Chef - Maroon

Sous Chef Michelin Level Restaurant

Maroon Steakhouse is seeking a dynamic and experienced and creative Sous Chef to join the leadership team of our kitchen. This role is perfect for a passionate culinary professional ready to take the next step in their career, bringing creativity and leadership to a high-volume, fine-dining environment. Our sous chef will work under the Chef De Cuisine, assisting in all aspects of kitchen operations, from menu development and staff management to ensuring the highest standards of food quality and kitchen hygiene. If you're a talented culinary professional who is passionate about breaking the mold to deliver unique and unforgettable experiences, we'd love to work with you.

Key Responsibilities

Culinary Execution and Quality Control

Execute all dishes and menus to the exact specifications and quality standards set by the Chef de Cuisine, ensuring consistency and perfection for every service.

Oversee all kitchen stations (garde manger, hot line, prep, butchery) during service, providing hands-on support, direction, and expediting as needed.

Maintain rigorous control over food quality, presentation, and preparation methods, proactively identifying and correcting any deviations from standard.

Contribute to the continuous refinement and development of seasonal menus, utilizing deep knowledge of high-quality, often rare, ingredients and advanced techniques.

Kitchen Leadership and Management

Assume full responsibility for kitchen operations in the absence of the Chef de Cuisine.

Manage and mentor a diverse and highly skilled culinary team, fostering an environment of professionalism, teamwork, and continuous learning.

Lead daily pre-shift meetings, communicating key priorities, special notes, and quality expectations to the BOH staff.

Develop and enforce strict adherence to health, safety, and sanitation standards (HACCP), ensuring the kitchen consistently meets or exceeds all regulatory requirements.

Operational and Financial Acumen

Manage food and labor costs effectively, minimizing waste and maximizing kitchen efficiency without compromising quality.

Oversee inventory management, including ordering, receiving, and proper storage of all food and supply items.

Coordinate with vendors and purveyors to ensure the consistent sourcing of the highest quality ingredients.

Assist in scheduling BOH staff to ensure adequate coverage for all prep and service shifts while controlling labor expenditures.

Qualifications

Experience Minimum of 3-5 years of progressive culinary experience, with at least 2 years in a Sous Chef or Senior Sous Chef role within a fine-dining establishment. Skills

Demonstrated expertise in advanced culinary techniques, including molecular gastronomy, precise temperature cooking, and complex plating design. Knowledge Comprehensive understanding of various global cuisines, seasonal ingredients, and classical French culinary methodology.

Exceptional leadership qualities, composure under pressure, meticulous attention to detail, and a relentless commitment to culinary excellence.

Culinary degree or equivalent formal training is highly preferred.

Valid Food Handler's certification required