Sous Chef
Our client, a well-established Japanese restaurant, is seeking a dedicated Sous Chef to support the Executive Chef in daily kitchen operations. This position plays a key role in maintaining the highest standards of food quality, presentation, and kitchen efficiency, while leading and mentoring culinary team members in a dynamic, multicultural environment.
Salary
$ 54K-56K / year
Job Location
Orlando, FL
Type of employment
Full time
Language
English, Japanese
Work hours
TBA
Remote Work
×
Industry
Retail
Visa Sponsor
Yes
Posted
6 days ago
Job ID
#1596
Benefits
Competitive employee benefits package
(Insurance, Sick Leave, Paid Vacation etc)
Responsibilities and Duties
- Support the Executive Chef in planning, preparing, and developing Japanese-inspired menu items while maintaining company culinary standards.
- Supervise and train kitchen staff (Cook I–III), providing hands-on guidance in food preparation, presentation, and sanitation.
- Manage daily kitchen operations, including scheduling, labor cost control, inventory, and food cost monitoring.
- Ensure compliance with HACCP, WDWC, and company sanitation and safety requirements.
- Participate in cooking and food preparation during high-volume service or staff shortages.
- Collaborate with Culinary Administration on menu innovation, training programs, and performance evaluations.
Qualifications
- Minimum of 5 years of experience in the restaurant industry.
- Culinary certificate or diploma preferred.
- Strong understanding of Japanese cuisine and culinary techniques.
- Bilingual ability in English and Japanese preferred.
- Proven leadership skills with the ability to train, motivate, and manage a diverse kitchen team.
- Able to work in a fast-paced environment, including weekends and holidays, and lift up to 40 lbs as needed.
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