Sous Chef

The Sous Chef at Le Jardinier is responsible for leading daily kitchen execution while

supporting the Executive Chef in maintaining culinary standards, operational discipline, and team development. This role requires strong command of French cuisine, hands-on leadership during service, and the ability to manage people, product, and pace in a high-expectation kitchen.

•       Lead daily kitchen operations including prep, production, and service execution, ensuring consistency, quality, and timing.

•       Act as the primary point of leadership on the line during service, maintaining control, focus, and communication in high-volume periods.

•       Support the Executive Chef and Chef de Cuisine with menu planning, recipe execution, and seasonal specials rooted in French tradition.

•       Train, mentor, and hold kitchen staff accountable to technique, standards, and professionalism.

•       Oversee ordering, inventory awareness, and proper storage to maintain product quality, cost discipline, and minimal waste.

•       Ensure full compliance with health, safety, sanitation, and HACCP standards at all times.

•       Drive efficiency and productivity across the kitchen by organizing prep, staffing, and station flow.

•       Support scheduling, prep planning, and daily task assignment as directed by culinary leadership.

•       Uphold Le Jardinier culinary standards, discipline, and professionalism at all times.

•       Support opening and closing kitchen procedures as assigned.

·       5+ years of experience in a professional kitchen environment, preferably French-focused or fine dining.

·       Strong culinary foundation with deep knowledge of French cuisine and cooking techniques.

·       Proven leadership experience with the ability to lead teams calmly and effectively during service.

·       Strong organizational skills, time management, and attention to detail.

·       Clear communication skills and ability to collaborate across kitchen leadership roles.