Sous Chef - Talia Kitchen

Overview

The Sous Chef is responsible for the day-to-day culinary leadership and execution of Talia Kitchen, a seasonal, farm-to-table, Contemporary American restaurant. This role partners closely with the Executive Chef to bring the culinary vision to life while owning kitchen operations, menu execution, team leadership, food quality, and financial performance. The Sous Chef sets the tone for excellence, creativity, and consistency while fostering a culture rooted in collaboration, mentorship, and respect.

Responsible for both executing and actively participating in community events held off property.

• Culinary Leadership & Execution
  • Lead all kitchen operations to ensure exceptional food quality, consistency, and presentation.
  • Responsible for both executing and actively participating in community driven projects held off property.
  • Execute seasonal menus highlighting local and sustainable ingredients.
  • Ensure adherence to food safety, sanitation, and health regulations.
  • Oversee opening and closing procedures for all kitchen stations.
  • Expedite service during peak periods.
• Menu Development & Innovation
  • Collaborate on menu development and seasonal updates with Executive Chef
  • Test, refine, and document recipes.
  • Incorporate guest feedback and seasonal availability.
• Team Leadership & Development
  • Recruit, train, coach, and mentor kitchen associates.
  • Foster a positive, inclusive, and accountable culture.
  • Manage scheduling and labor alignment.
• Financial & Operational Management
  • Manage food and labor costs.
  • Oversee inventory and participate in monthly counts.
  • Monitor portion control, waste, and vendor relationships.
• Knowledge, Skills, and Competencies
  • Senior kitchen leadership experience.
  • Farm-to-table and Contemporary American expertise.
  • Strong leadership and communication skills.
  • Financial and operational acumen.
• Physical Requirements
  • Stand and walk for extended periods.
  • Lift up to 40 pounds.
  • Work in hot and cold kitchen environments.

This job description is not an exhaustive list of all responsibilities and may change based on business needs.