Fine-Dining Sous Chef — Lead High-Volume Kitchen & Bonuses

801 Chophouse; Des Moines (IA); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Bonuses (quarterly)

Annual bonus

Disability insurance

Medical insurance

Dental insurance

Vision insurance

401(k) matching

Employee discounts

Flexible schedule

Paid time off

Job summary

801 Chophouse Des Moines is hiring a Sous Chef to oversee kitchen operations in our downtown Des Moines restaurant. The ideal candidate will be detail-oriented, highly motivated, and possess a strong sense of hospitality with excellent communication and leadership skills.

Requirements include 2+ years as a Sous Chef in a full-service, high-end dining setting, 5+ years in upscale kitchens, ability to work all line stations, and proficiency in restaurant accounting and inventory.

Qualifications

• Minimum of 2 years prior experience as Sous Chef in a full-service, high-end dining establishment.
• At least 5 years working in the kitchen of an upscale restaurant.
• Ability to work all stations on the line and lead BOH staff.
• Strong hospitality, communication and leadership under high pressure.
• Understanding of restaurant accounting, opening/closing, inventory and invoicing.

Responsibilities

• Oversee daily kitchen operations and maintain high culinary standards.
• Lead, schedule and mentor BOH staff across all stations.
• Coordinate food orders and ensure timely, accurate delivery to tables.
• Uphold food safety, sanitation, and portion control guidelines.
• Collaborate with FOH to deliver exemplary guest service.

Skills

Sous Chef experience

High-volume kitchen

Leadership

Communication

Food safety

multitasking

Tools

Accounting proficiency

Job description

801 Chophouse Des Moines is hiring a Sous Chef to oversee kitchen operations in our downtown Des Moines restaurant. The ideal candidate will be detail-oriented, highly motivated, and possess a strong sense of hospitality with excellent communication and leadership skills.

Requirements include 2+ years as a Sous Chef in a full-service, high-end dining setting, 5+ years in upscale kitchens, ability to work all line stations, and proficiency in restaurant accounting and inventory.