Sous Chef

Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients.

About the Role

The Sous Chef at Bourbon Steak 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. The ideal candidate 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 and execution of kitchen objectives
• Analyze financial reports and kitchen data
• Teach and mentor staff and culinary interns
• Maintain high standards of cleanliness and sanitation
• Uphold restaurant policies and Chef’s philosophy

Requirements

• Minimum of 2 years’ experience in a fine dining, high-volume kitchen, with at least 1 year in a leadership role
• Advanced knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
• 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

Qualifications

• Exceptional communication and organizational skills
• Gracious spirit of hospitality
• Intellectual curiosity and emotional maturity
• Ability to develop staff in all areas of food education
• Strong leadership and team management skills
• Desire to teach and mentor staff and culinary interns
• Spanish language skills a plus

Pay

$60,000–$65,000 per year