Reserve Cut
Reserve Cut Hospitality Group is seeking a passionate Sous Chef to join our dynamic kitchen leadership team at our Downtown location. The ideal candidate will be passionate about culinary arts, committed to operational excellence, and eager to contribute to a positive and professional kitchen environment.
Base Pay Range $70,000.00/yr - $85,000.00/yr
Key Responsibilities
Support the Executive Chef in leading day-to-day kitchen operations, ensuring excellence and hospitality across all service periods.
Supervise and coach line cooks and prep teams to maintain consistency in food execution, timing, and quality.
Expedite service efficiently, ensuring dishes meet established recipes and presentation standards.
Collaborate with the Executive Chef in developing and refining menu items.
Assist with inventory management, purchasing, and maintaining food cost controls.
Uphold kitchen cleanliness, food safety, and sanitation standards in compliance with local health regulations.
Foster a team-oriented environment with clear communication, mutual respect, and opportunities for development.
Step into leadership roles when the Executive Chef is off-site, maintaining standards and operations.
Qualifications
Minimum 3 years of kitchen leadership experience in a high-volume, fast-paced setting.
Strong culinary skills and knowledge of food preparation, plating, and kitchen equipment.
Ability to lead by example and coach team members with professionalism and care.
Familiarity with kitchen operations including scheduling, inventory, and ordering systems.
Culinary degree preferred.
Proficient in English (Spanish a plus).
Able to stand and walk for extended periods.
Why Join Us
Be part of a top-tier restaurant known for its innovation and excellence.
Work under a respected Executive Chef and grow your career within a supportive, professional team.
Contribute to a workplace culture that values diversity, inclusion, and development.
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Base Pay Range $70,000.00/yr - $85,000.00/yr
Key Responsibilities
Support the Executive Chef in leading day-to-day kitchen operations, ensuring excellence and hospitality across all service periods.
Supervise and coach line cooks and prep teams to maintain consistency in food execution, timing, and quality.
Expedite service efficiently, ensuring dishes meet established recipes and presentation standards.
Collaborate with the Executive Chef in developing and refining menu items.
Assist with inventory management, purchasing, and maintaining food cost controls.
Uphold kitchen cleanliness, food safety, and sanitation standards in compliance with local health regulations.
Foster a team-oriented environment with clear communication, mutual respect, and opportunities for development.
Step into leadership roles when the Executive Chef is off-site, maintaining standards and operations.
Qualifications
Minimum 3 years of kitchen leadership experience in a high-volume, fast-paced setting.
Strong culinary skills and knowledge of food preparation, plating, and kitchen equipment.
Ability to lead by example and coach team members with professionalism and care.
Familiarity with kitchen operations including scheduling, inventory, and ordering systems.
Culinary degree preferred.
Proficient in English (Spanish a plus).
Able to stand and walk for extended periods.
Why Join Us
Be part of a top-tier restaurant known for its innovation and excellence.
Work under a respected Executive Chef and grow your career within a supportive, professional team.
Contribute to a workplace culture that values diversity, inclusion, and development.
#J-18808-Ljbffr