Sous Chef

About the Role

The Sous Chef at Bar Sprezzatura plays a vital leadership role in daily kitchen operations, supporting the Executive Chef and mentoring line cooks to deliver excellence at every service. With strong technical skills, a focus on organization, and a collaborative spirit, the Sous Chef ensures consistency in food quality, safety, and presentation while helping manage inventory, labor, and training. This role is hands-on in the kitchen, balancing execution with leadership to elevate both guest experiences and team performance.

Our ideal candidate is a detail-oriented culinary leader who will operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge, and awareness. You will understand the philosophy of the Chef and adhere to all restaurant policies. You will mentor and lead junior staff members and uphold restaurant standards and cleanliness.

You will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. You will work with the Chef and HR to develop an atmosphere that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management.

Responsibilities

• Support the Executive Chef in daily kitchen operations
• Mentor and lead line cooks and junior staff members
• Ensure consistency in food quality, safety, and presentation
• Manage inventory, labor, and training
• Supervise and coordinate planning, training, and leadership to meet objectives in sales, costs, employee retention, guest service, food quality, cleanliness, and sanitation
• Develop an atmosphere embracing diversity, education, and discipline
• Execute service and staff development using line checks, mentorship, and performance management
• Uphold restaurant standards and cleanliness

Qualifications

• Minimum of 2 years’ experience in a fine dining, high-volume kitchen, with at least 1 year in a leadership role
• Knowledge of safety and hygiene protocols
• Working knowledge of HR practices and labor laws
• Ability to frequently lift up to 40 pounds
• Stamina to work in excess of 50 hours per week
• Spanish language skills a plus

Skills

Personal Attributes

• Exceptional communication and organizational skills
• Gracious spirit of hospitality
• Intellectual curiosity and emotional maturity
• Ability to continually develop staff in all areas of food education
• Ability to work clean, organized, and lead a team

Professional Attributes

• Advanced knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
• Knowledge of financial reporting and ability to analyze data
• Strong eye for personal and team development
• Desire to teach and mentor both staff and culinary interns

Pay

$60,000–$65,000 per year