Sous Chef

THE ROLE: We are seeking a highly skilled and passionate Sous Chef to join our dynamic culinary team. The ideal candidate will be a creative and organized individual with a deep passion for Japanese cuisine and a flair for modern, fusion cooking. You will be responsible for running a specific station in the kitchen, ensuring all dishes are prepared to the highest standards of quality, presentation, and consistency.   ESSENTIAL DUTIES AND RESPONSIBILITIES: Independently manage and lead the kitchen section (e.g., sushi, grill, hot appetizers) working under leadership of the Executive Chef. Prepare and execute dishes according to the Executive Chef’s recipes and specifications, maintaining exceptional standards of taste and presentation. Ensure all food is handled and stored according to strict health and safety regulations (HACCP). Assist in menu development and the creation of new seasonal dishes under the guidance of the senior culinary team. Manage and maintain the inventory of the restaurant, including food inventory and supply management. Collaborate with other kitchen staff to ensure smooth and timely service during peak hours. Supervise and mentor junior kitchen staff (Chef de Partie) working within your section. Monitor and maintain all kitchen equipment. Maintain a high standard of cleanliness and organization in the restaurant. Carry out additional responsibilities from the Executive Chef and Management team to support the restaurant’s success   EXPECTED BEHAVIORS: Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise and polish. Represent Sonico professionally through your personal appearance, communication, and respect for others and follow through. Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction. Act with integrity, honesty and knowledge. Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities. Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety. Welcome suggestions and new ideas as an opportunity to learn, grow and improve services. Anticipate and respond to owner, partner, colleague, employee, and guest needs in a respectful and timely manner. Strive to establish standards we hope will have an impact on the overall industry into.   QUALIFICATIONS: Minimum of two year of experience as a Sous Chef or in a similar high-volume, fine-dining environment. Strong knife skills are a must. Ability to lift 50 pounds. Culinary degree or relevant certification is preferred. Ability to work in a fast-paced, high-pressure environment while maintaining a calm and positive demeanor. Exceptional attention to detail and a commitment to producing high-quality dishes. Strong understanding of food safety and hygiene procedures. Dependable, punctual, and a dedicated team player. Ability to stand, walk, and work for extended periods. Valid California Food Handler Card is required.

Created: 2025-09-16