What are the responsibilities and job description for the Sous Chef position at Lion's Share?
Bay Area Chef (CA.) recognized by both the James Beard Foundation and the Michelin Guide is seeking like-minded fools for a dynamic Culinary leadership position for an upcoming, new and celebrated Restaurant opening.
MUST HAVE MICHELIN, OR THE EQUIVALENT FINE-DINING EXPERIENCE TO BE CONSIDERED.
JOB SUMMARY
The Sous Chef plays a critical role in leading daily kitchen operations, ensuring high standards of execution, organization, and teamwork. This position requires a hands-on leader who thrives in a fast-paced environment, balancing kitchen efficiency, team mentorship, and quality control. The Sous Chef works closely with the Chef de Cuisine to oversee service, maintain consistency, and uphold Lion’s Share’s culinary vision. WHAT YOU WILL DO
MUST HAVE MICHELIN, OR THE EQUIVALENT FINE-DINING EXPERIENCE TO BE CONSIDERED.
JOB SUMMARY
The Sous Chef plays a critical role in leading daily kitchen operations, ensuring high standards of execution, organization, and teamwork. This position requires a hands-on leader who thrives in a fast-paced environment, balancing kitchen efficiency, team mentorship, and quality control. The Sous Chef works closely with the Chef de Cuisine to oversee service, maintain consistency, and uphold Lion’s Share’s culinary vision. WHAT YOU WILL DO
- Support and oversee kitchen service during AM or PM shifts, ensuring consistency and efficiency.
- Ensure all dishes meet quality, taste, presentation, and timing standards before leaving the kitchen.
- Supervise prep work, mise en place, and line setup to maintain smooth service flow.
- Maintain detailed recipe adherence, portion control, and plating specifications.
- Troubleshoot issues in real-time, making adjustments to maintain the highest standards.
- Supervise, train, and mentor line cooks, prep cooks, and BOH staff, ensuring performance excellence.
- Conduct pre-shift meetings and ongoing training sessions to reinforce culinary techniques and kitchen expectations.
- Provide feedback, coaching, and development opportunities for kitchen staff.
- Foster a positive, disciplined, and team-oriented kitchen culture.
- Collaborate with FOH managers to ensure seamless communication and service execution.
- Assist the Chef de Cuisine with food cost control, inventory management, and ordering.
- Monitor kitchen waste, efficiency, and portioning to maintain budget goals.
- Oversee daily prep lists, station assignments, and scheduling to optimize kitchen workflow.
- Ensure strict adherence to food safety, sanitation, and health regulations at all times.
- Conduct regular kitchen cleanliness and food handling audits.
- Maintain proper storage, labeling, and rotation procedures for all ingredients.
- A skilled and detail-oriented chef who takes pride in precision and execution.
- A proactive problem solver, able to make sound decisions in fast-paced environments.
- A motivational leader, skilled in training, coaching, and inspiring a kitchen team.
- Highly organized and process-driven, with strong attention to quality and efficiency.
- Passionate about seasonal ingredients, culinary creativity, and continuous learning.
- Minimum 3-5 years of experience in a high-end or fine dining kitchen.
- Strong knowledge of culinary techniques, kitchen operations, and food safety.
- Experience leading teams in high-volume, high-quality service settings.
- Proven ability to manage prep, line execution, and service coordination.
- Requires standing and moving for long periods in a fast-paced kitchen.
- Involves frequent reaching, bending, and lifting.
- Must be able to lift and carry up to 50 pounds.
- Work hours include nights, weekends, and holidays.