Sous Chef - Luxury Japanese Concept (Hotel Setting)

Job Overview

The Sous Chef is a key culinary leader responsible for supporting daily kitchen operations while maintaining the highest standards of quality, consistency, and service execution. This role works closely with senior culinary leadership to ensure seamless service, precise execution, and adherence to luxury dining standards.

The Sous Chef will oversee food preparation, product quality, kitchen organization, and compliance with all safety and operational standards while helping lead a disciplined and high-performing culinary team.

This is a hands-on leadership role within a high-end, detail-driven, Omakase-style fine dining environment.

Key Responsibilities

Kitchen Leadership & Operations

• Support the Chef de Cuisine and Sous Chef team in all kitchen operations
• Act as lead during Chef de Cuisine’s absence, including service execution and expediting
• Supervise daily kitchen workflow, prep, and service execution
• Ensure all stations are properly set, stocked, and maintained before service

Food Quality & Execution

• Maintain consistent quality, presentation, and execution standards
• Monitor food temperatures, storage, and sanitation compliance
• Accept or reject ingredients based on quality standards
• Ensure proper mise en place is completed prior to each service

Systems & Standards

• Maintain cleanliness, organization, and sanitation across all kitchen areas
• Conduct routine quality and safety checks across stations
• Ensure compliance with all health department regulations
• Support implementation of SOPs, recipes, and kitchen systems

Team Development & Leadership

• Train, coach, and support line cooks and new team members
• Promote accountability, consistency, and teamwork in the kitchen
• Communicate effectively with both kitchen and front-of-house teams
• Assist in scheduling and prep planning based on reservations and demand

Operational Support

• Assist with menu execution, events, and special culinary programming
• Report maintenance or engineering issues and follow up as needed
• Support ongoing improvements in kitchen efficiency and workflow

Qualifications

• 2 years of supervisory experience in a fine dining or luxury hotel kitchen
• Strong background in Japanese cuisine, Omakase-style service strongly preferred
• Culinary degree or formal apprenticeship preferred
• Experience in high-pressure, detail-driven kitchen environments
• Strong leadership, communication, and training abilities
• Food safety certification required
• Ability to work flexible schedules, including nights, weekends, and holidays
• Strong attention to detail and ability to multitask in fast-paced settings
• Physical ability to stand for long periods and lift up to 40 lbs
• Multilingual ability is a plus

Benefits

• Health, dental, and vision insurance
• Paid time off
• 401(k)
• Commuter benefits
• Dining discounts
• Competitive luxury hospitality environment