Sous Chef - Koshu Club
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At a glance
Job overview
Castellucci Hospitality Group is hiring a Sous Chef - Koshu Club. The Michelin‑starred restaurant group is seeking an experienced Sous Chef to lead kitchen operations at the 50‑seat fine‑dining Koshu Club, a Japanese‑inspired steak venue known for premium wagyu, seafood, wine and sake selections.
Key focus areas include Oversee kitchen operations and ensure stations are set up, stocked and running smoothly, Lead and support staff by assigning tasks and delegating workload, and Work all stations including expo during service.
Successful candidates bring Experience In Fine Dining Restaurants And Service, 3+ Years In Hospitality Industry, and Proven Experience As Lead Line Cook, Sous Chef And/Or Equivalent Kitchen Leadership In Finer Dining Restaurant. Important skills include Overseeing Kitchen Operations, Assigning Tasks, Delegating Workload, Working All Stations, Assisting With Ordering, and Inventory Management.
Skills & qualifications
Skills
Qualifications
Benefits
Full job description
Our Michelin-starred restaurant group is seeking an experienced 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 a Sous Chef, you will oversee all kitchen operations and provide leadership and support to the culinary team.
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: Overseeing kitchen operations, ensuring all stations are set up, stocked and running smoothly for service. Lead and support the staff by assigning tasks and delegate workload. Work all stations including expo.
Accounting & Administrative: Assisting with ordering, inventory, scheduling, and new menu rollouts. Help manage labor cost.
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. Trains new service team members on duties, policies and procedures.
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 Lead Line Cook, 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"
You've read the whole posting — now see how you match it.