Sous Chef Upscale French Restaurant Columbus

Sous Chef

Location: Columbus, OH

Base Salary: $75,000-$85,000

Position Overview

We are seeking an experienced Sous Chef to support the Executive Chef in all aspects of kitchen operations. The Sous Chef serves as second in command of the culinary team, leading service execution, upholding quality and consistency standards, and developing kitchen staff. This is a hands on leadership role for a driven culinary professional who thrives in a high volume, quality driven environment.

Key Responsibilities

Support the Executive Chef in daily kitchen operations, including prep, service, and closing procedures

Lead the line during service, ensuring consistency, timing, and presentation standards on every plate

Supervise, train, and mentor line cooks and prep staff, fostering a positive and professional kitchen culture

Assist in menu development, recipe testing, and seasonal menu rotations

Manage inventory, ordering, and receiving to maintain par levels and control food cost

Monitor food and labor costs, contributing to budget targets set by the Executive Chef

Maintain compliance with all health, safety, and sanitation regulations, including local health department standards

Conduct daily line checks and ensure proper storage, labeling, and rotation of all product

Step in as acting Executive Chef in their absence

Partner with front of house leadership to ensure a seamless guest experience

Qualifications

3 or more years of progressive culinary experience, with at least 1 year in a Sous Chef or comparable leadership role

Strong knowledge of classic cooking techniques, kitchen station management, and food safety practices

Proven ability to lead and develop a team in a fast paced environment

Experience with inventory management, ordering, and food cost control

ServSafe certification or ability to obtain upon hire

Culinary degree or equivalent professional experience

Ability to work a flexible schedule including nights, weekends, and holidays

Ability to stand for extended periods and lift up to 50 pounds

Preferred Qualifications

Experience in French cuisine or a French technique driven kitchen

Familiarity with scratch production, butchery, and sauce work

Prior experience in a scratch kitchen or chef driven independent concept