One Haus Hospitality

Sous Chef – Upscale Michelin-Starred Restaurant

An intimate, upscale restaurant is seeking a passionate and experienced Sous Chef to join its culinary team. This is an opportunity for someone who thrives in a fast-paced, high-level kitchen environment, leads by example, and is eager to grow with the team long-term. We’re seeking not just a strong cook, but a strong leader — someone who can guide others, maintain excellence under pressure, and help shape the future of the kitchen.

We value collaboration, a hunger to learn and teach, and a true love of food and hospitality. Formal training is a plus, but professionalism, hard work, and a great attitude matter most.

Key Responsibilities

• Lead a station from prep through service with consistency and precision.
• Maintain kitchen inventory, manage vendor relationships, and place/track orders.
• Execute daily meal prep efficiently and accurately.
• Ensure prep, service, and storage areas meet DOH sanitation standards.
• Maintain professionalism during service, keeping stations clean and organized.
• Interact with guests in a warm, engaging way in an open kitchen environment.
• Share culinary knowledge and passion with guests, communicating the story behind dishes and ingredients.
• Collaborate with the culinary team to create new seasonal dishes.
• Adhere to all closing and operational procedures.

Requirements

• Minimum 2 years of experience as a Sous Chef.
• At least 5 years of professional cooking experience in high-volume or fine dining kitchens.
• Strong knife skills (must provide personal knives).
• Food safety knowledge and valid Food Handler’s certification.
• Proven leadership ability and team collaboration skills.
• Experience working in a fast-paced, upscale environment.
• Knowledge of kosher culinary rules preferred.
• Ability to manage a station from prep through service.
• Receptive to constructive feedback and eager to grow.
• Professional, enthusiastic, and passionate about food, hospitality, and storytelling through cuisine.

Benefits & Compensation

• Full-time role
• $60,000 – $70,000 annually (commensurate with experience) plus tips
• Dining discounts
• Health benefits package (medical, dental, vision)
• Paid time off and sick leave
• Opportunities for career growth within an established hospitality group