Founding Sous Chef — Wellness Bistro Lead

Yora Nordic Spa; Portland (CT); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Health benefits

Paid time off

Wellness privileges

Bistro discounts

Retail discounts

Growth opportunities

Job summary

Yora Nordic Spa is hiring a Sous Chef to lead the founding Culinary team and implement kitchen standards as we prepare to open in November 2026. This full-time, on-site role requires guiding a growing team, ensuring quality, safety and consistency across all food production.

You will coach staff, train on recipes and production standards, manage inventory, and protect food cost while delivering nourishing Bistro experiences for our first guests.

Qualifications

• Three to five years of progressive culinary experience in hospitality, premium casual dining or wellness-focused food service.
• Sous Chef or First Cook or equivalent kitchen-leadership experience.
• Strong knowledge of food production, recipes, kitchen systems, food safety and sanitation.
• Demonstrated ability to coordinate and coach culinary teams during high-volume service.

Responsibilities

• Lead daily kitchen execution during assigned shifts with consistency and efficiency.
• Assign stations and production responsibilities based on anticipated business volumes.
• Coordinate food production and kitchen workflow to support service times and guest flow.
• Ensure recipes, portions, preparation methods and plating standards are followed.
• Monitor food quality and correct concerns before serving guests.
• Respond to dietary requirements, allergies, guest feedback and service-recovery needs.

Skills

Culinary leadership

Food safety

Team coaching

Kitchen operations

Inventory control

Education

Journeyperson Cook cert

Tools

Scheduling software

POS systems

Production management

Job description

Yora Nordic Spa is hiring a Sous Chef to lead the founding Culinary team and implement kitchen standards as we prepare to open in November 2026. This full-time, on-site role requires guiding a growing team, ensuring quality, safety and consistency across all food production.

You will coach staff, train on recipes and production standards, manage inventory, and protect food cost while delivering nourishing Bistro experiences for our first guests.