Lani Rooftop Sous Chef
Overview
Design and execute refined seasonal menus that complement beverage programs and aesthetic values. Lead day-to-day kitchen operations and mentor back-of-house staff. Ensure top-tier food quality and safety standards to establish Lani as a standout culinary destination.
What You'll Do8
- 1Collaborate with Executive Chef on creative menu development and seasonal ingredient sourcing
- 2Direct and mentor back-of-house team fostering professional development and culinary excellence
- 3Manage daily kitchen operations ensuring consistency in food preparation and service timing
- 4Maintain inventory control and optimize food costs through waste management and procurement processes
- 5Adhere to health safety regulations maintaining pristine audit-ready kitchen environment
- 6Bridge communication between back-of-house and front-of-house teams for seamless service
- 7Conduct culinary evaluations and cooking demonstrations during recruitment
- 8Implement systems to drive menu innovation and operational efficiency
Requirements6
- 1Proven experience as Lead Cook or Sous Chef in high-volume design-focused venues
- 2Strong knowledge of seasonal ingredients and modern culinary techniques
- 3Leadership skills emphasizing team development and collaboration
- 4Understanding of menu costing and inventory management workflows
- 5Current ServSafe Manager Certification or equivalent Ohio food protection manager certification
- 6Knowledge of local food trends and hospitality standards
Salary Insight
$50k per year
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