QUALIFICATIONS

• 3–5 years of proven experience as a Sous Chef or strong Junior Sous Chef in fine dining or upscale casual.
• Strong technical proficiency in a variety of cooking methods, with advanced broiler skills required.
• Exceptional organizational skills with a sharp eye for detail and consistency.
• Strong leadership presence—able to motivate, train, and hold a team accountable.
• Ability to stay calm, focused, and professional under pressure.
• Culinary degree preferred but not required if matched by equivalent fine dining experience.
• Passion for culinary innovation and hospitality, balanced with respect for structure and systems.

THE ROLE

We are currently seeking an experienced, career-minded Sous Chef to join our culinary team at Addams, one of Harvest’s fine dining concepts. The Sous Chef will work side-by-side with our Chef de Cuisine and Executive Chef, helping lead kitchen operations with precision, professionalism, and creativity.
This is a hands-on leadership role that requires not only exceptional cooking ability but also the discipline to maintain the highest standards of consistency, cleanliness, and team development. Our ideal candidate is passionate about the craft of cooking, thrives in a high-performance environment, and leads by example.

RESPONSIBILITIES

• Partner with the Chef de Cuisine to execute a consistently excellent menu and guest experience.
• Lead daily operations of the kitchen, including expediting, staff management, and quality control.
• Uphold all food safety, sanitation, and cleanliness standards with zero compromise.
• Train, mentor, and inspire back-of-house staff; foster a culture of respect, accountability, and growth.
• Manage ordering, inventory, and waste reduction to protect margins while maintaining excellence.
• Demonstrate mastery of core cooking skills, particularly broiler and sauté.
• Step into the role of Chef de Cuisine when needed, ensuring seamless kitchen leadership.
  Requirements: