Executive Sous Chef - Koshu Club

Our Michelin-starred restaurant group is seeking an experienced Executive Sous Chef for our 50-seat fine dining restaurant, Koshu Club.

Koshu Club is a Japanese inspired steak restaurant led by James Beard finalist and Michelin starred Executive Chef J. Trent Harris. Our menu highlights exceptional cuts of Japanese and American wagyu beef alongside pristine seafood. The meal is complemented by a deeply curated selection of wine and sake. With its intimate setting, Koshu Club invites guests to settle in for an evening that is both sophisticated and transportive.

As the Executive Sous Chef, you act as the right hand of the Executive Chef, ensuring all culinary operations run smoothly, leading menu development, kitchen management, and overall food quality.

If you take pride in craft, value discipline, and want to work in an environment built on respect and standards, we would like to talk to you.

Important Areas of Responsibility Include:

Operations: Manage production planning, prep lists, station readiness across all shifts. Maintain equipment functionality and coordinate repairs or maintenance as needed.

Accounting & Administrative: Assisting with scheduling and managing all costs, including labor and food cost. Review sales reports, prep consumption, and waste logs to improve profitability.

Inventory: Check deliveries, verify quality, and ensure proper storage. Track inventory levels and reduce waste by managing prep amounts and rotation stock effectively.

Human Resources: Manage Interviews and make hiring decisions. Train new service team members on duties, policies and procedures. Invest in your team to allow for promotions and growth opportunities.

Requirements

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Experience in fine dining restaurants and service

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Strong interpersonal skills

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Ability to communicate while multi-tasking

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Ability to interact positively and professionally with supervisor, management, and coworkers

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Ability to produce work in a timely manner, which is accurate, complete, and of high quality

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Ability to write reports, business correspondence, and procedure manuals

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Ability to calculate figures and amounts such as food cost, labor cost, proportions, percentages

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Actively practices food safety procedures

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Able to train and motivate team

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Organizational skills

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Effective time management

Required Years of Experience

3+ years in the hospitality industry with proven experience as an Executive Sous Chef, Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant

Benefits & Perks

Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!

Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)

Physical Demands

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Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces

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Required to stand and walk for extensive periods of time without breaks during busy times

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Required to be able to lift or move up to 50 pounds without assistance

" Passionately pursuing the perfect dining experience — one guest at a time"