Job Summary
XXI Chophouse is hiring an experienced Sous Chef to join our culinary team. We are seeking a motivated professional who is confident running restaurant service independently, maintaining high standards of execution, and working efficiently in a fast-paced à la carte environment.
The ideal candidate will have experience on the broiler, sauté, and sauce stations, with the ability to support garde manger, sushi, and pastry operations as needed. You will be responsible for executing dishes with precision, maintaining consistency, and upholding the highest standards of food quality, cleanliness, and organization.
Duties
- Supervise and participate in daily restaurant kitchen operations.
- Execute dishes on the broiler and sauté stations, including meats, fish, seafood, pasta, and composed plates.
- Prepare classic and contemporary sauces to standard.
- Support garde manger production, including salads, cold appetizers, and plating.
- Assist sushi and pastry operations as needed.
- Ensure all ingredients are fresh, properly stored, rotated, and handled according to food safety regulations.
- Maintain adequate mise en place levels to support restaurant service.
- Assist with inventory counts, ordering, receiving, and controlling food waste.
- Train, mentor, and support cooks and kitchen staff to maintain consistency and efficiency.
- Maintain cleanliness and organization of kitchen workspaces, utensils, equipment, and storage areas.
- Adhere to all health and safety regulations and company standards.
Qualifications
- Strong cooking skills and willingness to learn.
- Experience in an upscale or high-volume restaurant is an asset.
- Attention to detail and ability to maintain consistency under pressure.
- Strong communication and organizational skills.
- Team-oriented, reliable, and professional.
Schedule
Five days per week, Wednesday through Sunday.
Pay: From $65,000.00 per year
Benefits:
- Dental care
- On-site parking
Work Location: In person
