Sous Chef

Sous Chef

We welcome applications from experienced and skilled culinary professionals who are team-centric and highly motivated to join the museum as a Sous Chef. At its core, the work is straightforward. It is rooted in teamwork and a shared commitment to deliver exceptional, elevated dining experiences. To succeed in this role, lead kitchen operations, maintain high standards, mentor and support the team, deliver outstanding service, and lead special projects. Seasoned professionals with deep, hands on understanding of kitchen operations, collaborative, service driven leaders who are excited to support the team and elevate the guest experience, steady, proactive leaders who can confidently step up in the absence of the Executive Chef and ensure operations are smooth and seamless, and highly engaged hospitality professionals who take pride in our work and are committed to shared success will thrive in this role.

Recent kitchen experience as a line cook or sous chef. Ability to read and comprehend simple instructions and complex recipes. Knowledge of basic knife skills, chopping, sauting, grilling, and general food preparation. Understanding various cooking methods, ingredients, equipment, and procedures. Ability to work as part of a team and perform effectively in a fast paced, high volume kitchen. Ability to prepare food to the Executive Chef's specifications and assist kitchen staff with daily tasks. Skill in setting up and stocking stations, cooking menu items, and ensuring timely service. Ability to maintain a clean and sanitary work environment; maintains current ServSafe certification. Strong communication skills and ability to follow directions; communicates professionally and graciously with guests and colleagues. Ability to independently solve routine problems. Flexible availability, including weekends, evenings, and holidays.