Sous Chef

About the Residence

This is a private executive residence where every detail quietly whispers “welcome.” The standard is discreet, five‑diamond hospitality delivered with warmth, precision, and care. We are seeking a Sous Chef who shares our obsession with craft, seasonality, and personalized service.

The Role

As Sous Chef, you will support the Executive Chef in delivering a refined culinary program for a private residence. You’ll assist in creating seasonal, ingredient‑driven menus for breakfast, pantry offerings, small bites, and intimate dinners/tastings. You’ll ensure every detail—from prep to presentation—meets exacting standards.

What You’ll Do

• Menu Execution: Assist in preparing and executing seasonal menus, breakfast offerings, and bespoke tasting dinners to the highest standard.
• Personalization: Learn and anticipate resident and guest preferences; ensure dishes reflect individual tastes, allergies, and dietary needs.
• Sourcing & Procurement Support: Collaborate with the Executive Chef on ordering, receiving, and inventory; maintain ingredient quality and freshness.
• Standards & Safety: Maintain pristine sanitation, proper labeling, rotation, HACCP logs, and allergen protocols.
• Kitchen Operations: Set up and break down stations; prepare mise en place; maintain impeccable organization.
• Presentation & Service: Plate dishes with elegance; coordinate with service staff for seamless flow.
• Pantry & In‑Room: Support in maintaining fresh, beautifully merchandised pantry selections and in-room amenities.
• Events & Tastings: Assist in executing intimate dinners, tastings, and special celebrations with precision.
• Team Collaboration: Work closely with the Executive Chef and residence leadership to ensure a cohesive operation.
• Equipment Care: Maintain kitchen equipment in top condition; report and assist with repairs as needed.

What You Bring

• 3–5 years in fine dining, luxury hotel, or private household; prior experience as a Sous Chef or strong CDP ready for the next step.
• Strong technical skills in both classic techniques and modern approaches; pastry experience a plus.
• Immaculate kitchen organization and adherence to health and safety protocols.
• Discretion, professionalism, and the ability to adapt to changing schedules and needs.
• Strong work ethic and ability to thrive in a small, high‑performance team.
• ServSafe Manager or Food Handler certification preferred; culinary degree a plus.
• Ability to work a flexible schedule, including mornings, evenings, weekends, and select holidays.

Schedule & Compensation

• Schedule: Full‑time; variable hours aligned to residence calendar and events.
• Compensation: $70,000/year
• Perks: Professional development, a culture of excellence and care, and a beautifully equipped workspace.