First sous Chef

Working closely with Cheffe, the First Sous Chef will play a key leadership role in daily kitchen operations, menu execution, team mentorship, and maintaining the highest standards of quality and consistency.

Key Responsibilities

• Assist in overseeing all kitchen operations and service execution
• Lead, mentor, and motivate the kitchen brigade
• Ensure consistency, quality, and presentation of all dishes
• Collaborate on menu development and seasonal offerings
• Maintain food cost control, inventory, and ordering
• Uphold hygiene, safety, and organizational standards
• Act as Chef’s right hand during service and operations

• Minimum 5 years of professional kitchen experience, including leadership roles
• Proven experience as a Sous Chef or strong Chef de Partie ready to step up
• Strong organizational and communication skills
• Passion for Italian-inspired cuisine, seasonal products, and craftsmanship
• Ability to thrive in a fast-paced, high-standard environment
• Team-oriented mindset with a natural leadership presence