Bistro du Midi – Executive Sous Chef

Bistro du Midi is looking for an Executive Sous Chef to join their team.

The Executive Sous Chef will support the Executive Chef in overseeing kitchen operations, maintaining high standards of food quality, and leading a talented team of culinary professionals. This role demands creativity, strong leadership, and a passion for delivering an outstanding dining experience.

Key Responsibilities:

  • Assist the Executive Chef with menu development, food preparation, and kitchen management.
  • Supervise kitchen staff, ensuring efficient and seamless operations.
  • Uphold high standards of food quality, presentation, and safety.
  • Oversee inventory management, including ordering and stock control.
  • Train and mentor kitchen staff, fostering a positive and productive work environment.
  • Monitor and manage food costs, ensuring profitability while minimizing waste.
  • Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen.
  • Stay updated with industry trends and culinary innovations to keep the menu fresh and competitive.
  • Assist in the recruitment and onboarding of new kitchen staff.


  • Proven experience as a Sous Chef or in a similar role in a fine dining establishment.
  • Culinary degree or equivalent professional experience.
  • Strong leadership and communication skills.
  • In-depth knowledge of food safety and sanitation standards.
  • Excellent organizational and time management abilities.
  • Creativity and passion for food with an eye for detail.
  • Ability to work in a fast-paced, high-pressure environment.
  • Proficiency with kitchen equipment and techniques.
  • Flexibility to work evenings, weekends, and holidays as required.


  • Comprehensive benefits package including health, dental, and vision insurance
  • Paid vacation and sick pay
  • Opportunities for career growth and advancement

Apply via the email address provided below.

Employment Type(s): Full-time
Base Pay: $75k-85k/year

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