Sous Chef

2 years

Sous Chef for a 2 Michelin starred Fine Dining restaurant in Sonoma

Enclos is a 2 Michelin, green starred fine dining restaurant located in downtown Sonoma. Helmed by Chef Brian Limoges (Atelier Crenn, Quince, Birdsong, Saison) the restaurant will focus on seasonally driven cuisine inspired by Sonoma, as well as an eclectic array of cuisines and techniques. Enclos has a fully operational 16-acre farm that we will source the majority of our produce from. This is an opportunity to grow and learn with a new restaurant that has high aspirations and to cultivate and create a culture of accountability through positivity and teamwork.

The sous chef has a critical role, overseeing kitchen operations and ensuring that food preparation is up to the highest standards. This position assists the head chef in managing the kitchen operations, ensuring that all dishes are prepared according to the restaurants quality standards. This role includes overseeing kitchen staff, managing inventory, and ensuring a clean and safe kitchen environment. Must be open to constructive feedback and a willingness to adjust to being better every day.

Ideal qualifications:

• Minimum 2 years experience in a Michelin rated kitchen
• Commitment to quality, excellence, and genuine hospitality
• Passion for creating unique guest experiences, food, and beverage
• Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints. Ability to handle high-pressure situations and resolve conflicts effectlively
• Ability to listen, communicate, and make connections
• Commitment to quality technique and continued refinement of skills.
• Commitment to constant growth and professional development.

Compensation $80,000/year, 401k, health care, dental, and vision

Compensation: Salary ($80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k

Experience in a Michelin Rated Kitchen

Leadership

Commitment to Quality and Excellence

Highly Organized and Self Motivated

Attention to Detail

Ability to Manage Multiple Priorities Under Time Constraints

Adaptability

Ability to Handle High Pressure Situations

Creativity in Menu Development

Conflict Resolution

Problem Solving

Effective Communication Skills

Time Management

Commitment to Quality Technique

Interpersonal Skills

Professional Development

Customer Service Orientation

Inventory Management

Collaboration

Team Management

Culinary Innovation

Stress Management

Mentorship

Commitment to Sustainability

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