Lead Southeast Asian Kitchen - Sous Chef (Fine Dining)

SERAI LLC; Louisville (KY); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Serai in Louisville, KY is seeking an experienced Sous Chef to lead daily kitchen operations alongside the Executive Chef, ensuring top-quality Southeast Asian cuisine. This role demands leadership, mentorship, and a focus on consistency and efficiency.

You will train line and prep cooks, uphold food safety standards, manage inventory, and help drive revenue while maintaining a positive, organized kitchen environment.

Qualifications

• Minimum of 3 years of Sous Chef or kitchen leadership experience.
• Fine dining experience is strongly preferred.
• Passion for Southeast Asian cuisine and high-quality ingredients.
• ServeSafe or Food Handler’s Certification.

Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations.
• Assist the Executive Chef with kitchen operations to increase revenue and profit.
• Lead and supervise kitchen staff during prep and service.
• Ensure all dishes are prepared according to Serai's recipes, quality standards, and presentation guidelines.
• Train, coach, and mentor line cooks and prep cooks.
• Monitor food quality, portion control, and consistency.
• Maintain compliance with all food safety, sanitation, and health department regulations.
• Assist with inventory management, ordering, receiving, and proper food storage.
• Help control food costs by minimizing waste and monitoring product usage.
• Ensure kitchen equipment is clean, maintained, and operating proper.
• Maintain a clean, organized, and safe kitchen environment.

Skills

Leadership

Communication

Organizational

Fast-paced leadership

Food safety

Job description

Serai in Louisville, KY is seeking an experienced Sous Chef to lead daily kitchen operations alongside the Executive Chef, ensuring top-quality Southeast Asian cuisine. This role demands leadership, mentorship, and a focus on consistency and efficiency.

You will train line and prep cooks, uphold food safety standards, manage inventory, and help drive revenue while maintaining a positive, organized kitchen environment.