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Benefits:
- Bonus based on performance
- Health insurance
Position Summary
The Sous Chef will help design and execute a refined seasonal menu that complements our beverage program and aesthetic values. You will play a pivotal role in carrying out the vision of the company, assisting the Executive Chef in running day-to-day kitchen operations, leading by example, and always keeping a guest-first mentality while maintaining top-tier food quality and safety standards to make Lani a standout culinary destination.
Key Responsibilities
- Collaborate with the Executive Chef on creative menu development, seasonal ingredient sourcing, and the execution of innovative culinary concepts.
- Direct and mentor the back-of-house (BOH) team, fostering a culture of professional development, accountability, and culinary excellence through consistent training.
- Manage day-to-day kitchen operations, ensuring meticulous consistency in food preparation, plating standards, and service timing.
- Maintain rigorous inventory control, optimize food costs (COGS) through precise waste management, and oversee accurate procurement processes.
- Ensure strict adherence to health, safety, and sanitation regulations, maintaining a pristine, audit-ready kitchen environment at all times.
- Bridge the gap between BOH and front-of-house (FOH) teams to ensure seamless service communication.
- Conduct hands-on culinary evaluations and cooking demonstrations as part of the recruitment process to maintain high hiring standards.
Qualifications
- Proven experience as a Lead Cook or Sous Chef in a high-volume, design-focused venue (2-4+ years preferred).
- Strong knowledge of seasonal ingredients, modern culinary techniques, and plating.
- Leadership skills with a collaborative spirit and emphasis on team development.
- Demonstrated understanding of menu costing, inventory management, and operational workflows.
- Deep understanding of local food trends and hospitality standards.
- Current ServSafe Manager Certification (or equivalent Ohio Department of Health-approved food protection manager certification) required.
- Knowledge of Ohio food safety codes and health department regulations.
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