Bourbon Steak Sous Chef

About the Job

The Seagate is seeking a talented and motivated Sous Chef to join the culinary team at Bourbon Steak by Michael Mina. This role is instrumental in supporting the Executive Chef in overseeing daily kitchen operations, contributing to menu development, and ensuring the highest standards of food quality and presentation. The Sous Chef provides hands-on leadership to the kitchen team, maintaining consistency, efficiency, and excellence in every dish. This position plays a vital role in upholding the restaurant’s culinary vision and delivering memorable dining experiences that reflect The Seagate’s reputation for innovation, artistry, and hospitality.

What You Do:

• Support the Executive Chef and Executive Sous Chef in overseeing all culinary operations across The Seagate.
• Supervise and coordinate kitchen staff, ensuring efficient operations, consistency, and adherence to quality standards.
• Assist with menu development and execution, incorporating seasonal ingredients and innovative techniques.
• Ensure the highest standards of food preparation and presentation through regular quality checks.
• Manage inventory, control costs, and minimize waste while working within budgetary guidelines.
• Train, mentor, and schedule kitchen staff to foster a positive, professional, and productive work environment.
• Maintain kitchen order, discipline, and adherence to health, safety, and sanitation regulations.
• Assist in the design and preparation of menus for catering, special events, and resort-wide outlets.
• Demonstrate expertise in culinary methods, ingredients, and equipment while ensuring proper use and care.
• Collaborate with resort leadership to enhance guest satisfaction and profitability.
• Perform other duties as assigned.

What You Bring to the Table:

• Minimum of 5 years of experience in a high-end or luxury hotel or restaurant, with at least 3 years in a sous chef role.
• Culinary degree or equivalent experience preferred.
• Strong leadership, communication, and organizational skills; ability to work in a fast-paced environment and manage multiple tasks.
• In-depth knowledge of culinary techniques, food safety practices, and kitchen equipment.
• Flexibility to work long hours, weekends, nights, and holidays.
• Ability to stand, sit, walk for extended periods, lift, carry, and push up to 25 pounds.
• Capable of bending, stooping, kneeling, and crouching more than 50% of the time.
• Must possess tasting ability and respond to visual and aural cues.
• Proficiency in English for reading, writing, and verbal communication with associates and leaders.