Fine Dining Specialty Sous Chef — Lead Kitchen & Create

Oaklawn; Hot Springs (AR); On-site; USD 48,000 - 64,000; Full time

Job summary

Oaklawn Hot Springs in Arkansas is seeking a Specialty Sous Chef to work alongside the Chef De Cuisine in our fine dining kitchen. You will manage daily kitchen activities, supervise staff, train team members, assist with menu preparation, and ensure food quality and freshness while monitoring orders and stock.

You will lead with strong attention to safety, uphold recipes and portions, maintain sanitation, and coordinate with the Executive Chef on specials and cost control.

Qualifications

• Demonstrated history of culinary excellence.
• 4+ years culinary experience in multiple venues, or equivalent combination of education and experience.
• 3+ years supervisory experience in a fine dining environment.
• ServSafe certified.

Responsibilities

• Lead team and enforce Oaklawn policies in daily kitchen operations.
• Manage inventory, incoming orders, and vendor communication.
• Oversee daily line checks and ensure food safety compliance.
• Label containers with dates and maintain FIFO in walk-ins.
• Prepare meals per standardized recipes and portion sizes.
• Ensure cleanliness and maintain equipment; arrange repairs as needed.
• Coordinate service pacing to deliver meals simultaneously.
• Assist in prep, menu creation, and cost control.
• Provide training, coaching, and supervision of cooks and staff.
• Develop specials with Executive Chef considering flavor and presentation.
• Lead staffing discussions with senior kitchen leadership.

Skills

Culinary leadership

Staff supervision

Food safety

Menu development

Job description

Oaklawn Hot Springs in Arkansas is seeking a Specialty Sous Chef to work alongside the Chef De Cuisine in our fine dining kitchen. You will manage daily kitchen activities, supervise staff, train team members, assist with menu preparation, and ensure food quality and freshness while monitoring orders and stock.

You will lead with strong attention to safety, uphold recipes and portions, maintain sanitation, and coordinate with the Executive Chef on specials and cost control.