What are the responsibilities and job description for the Sous Chef / Chef position at Chortkegrill?
About Us
We are a fine-dining restaurant specializing in modern Mediterranean infusion cuisine, where every dish is a blend of artistry, precision, and flavor. Our kitchen emphasizes meticulous plating, elegant garnishing, and exceptional culinary craftsmanship. We are looking for a Sous Chef / Line Cook who is passionate about fine dining, dedicated to excellence, and thrives in a refined, fast-paced environment.
Responsibilities
- Execute and assist in the creation of high-end Mediterranean infusion dishes with exacting attention to flavor balance, presentation, and consistency.
- Maintain precise plating and garnishing standards to reflect the restaurant’s fine-dining image.
- Support the Executive Chef in daily kitchen operations, prep, service, and closing duties.
- Oversee line stations during service, ensuring timing, coordination, and quality control.
- Contribute to menu development, tasting sessions, and seasonal changes.
- Train and mentor junior kitchen staff, upholding discipline, cleanliness, and professionalism.
- Ensure full compliance with food safety, hygiene, and sanitation protocols.
- Monitor inventory, minimize waste, and help manage food cost efficiency.
Qualifications
- Minimum 3 years of fine-dining experience in a Sous Chef or senior Line Cook role.
- Proven expertise in Mediterranean or fusion cuisine and a passion for creative plating.
- Strong knife skills, sauce work, and understanding of modern cooking techniques.
- Exceptional eye for detail and artistic presentation — must be capable of executing consistent, elevated plating under pressure.
- Ability to lead calmly during high-volume service while maintaining fine-dining standards.
- Excellent communication and teamwork abilities.
- Culinary degree or equivalent professional experience preferred.
What We Offer
- Competitive pay based on experience.
- Professional and creative work environment.
- Opportunities for growth and collaboration in menu innovation.
- Staff meals and dining discounts.
Job Types: Full-time, Part-time
Pay: $19.00 - $25.00 per hour
Work Location: In person
Salary : $19 - $25