Sous Chef

2 years

We are seeking a highly skilled and creative Chef to join our growing team. This role is ideal for a culinary professional who thrives in a high-end, small-scale environment where attention to detail, artistry, and client experience matter as much as execution. The Chef will play a central role in developing, preparing, and executing weekly meal plan offerings as well as private event menus.

This is not a volume-cooking positionits about craft, precision, and delivering memorable food that speaks to both seasonality and story.

• Collaborate on menu development for weekly meal plans and private dining events.

• Lead preparation, cooking, and plating of meals with consistent excellence.

• Uphold a strong knowledge of locally sourced and seasonal ingredients.

• Maintain an organized, efficient, and sanitary kitchen environment.

• Support innovation while staying true to our brand philosophy.

• Engage with clients and guests when needed, representing The Kitchenette Project with professionalism and warmth.

• Assist with sourcing, ordering, and managing inventory.

• Ensure compliance with health, safety, and sanitation standards.

• 35 years of professional culinary experience in fine dining, boutique catering, or high-end private chef settings.

• Strong understanding of seasonal cooking and ingredient sourcing.

• Excellent knife skills and advanced cooking techniques.

• Ability to work independently and collaboratively in a fast-paced but detail-driven environment.

• Creativity and passion for crafting memorable dining experiences.

• Professionalism and strong communication skills.

• Culinary degree preferred but not required with relevant experience.

• Competitive compensation based on experience.

• Opportunities for growth within a boutique, chef-led company.

• Exposure to unique private dining experiences and client interactions.

• A supportive, creative environment that values innovation, hospitality, and sustainability.

Please submit your resume, a brief cover letter highlighting your culinary philosophy, and (if available) a portfolio or photos of your work through Culinary Agents.

Compensation: Salary ($40,000.00 - $60,000.00)

Benefits & Perks: Potential Bonuses

Creativity in Menu Design

Ability to Adapt to Client Preferences

Time Management Skills

Problem Solving Skills in a Kitchen Environment

Ability to Handle High Pressure Situations

Team leadership skills

Customer Service Orientation

Attention to Food Presentation

Knowledge of Food Safety Regulations

Ability to Mentor Junior Staff

Understanding of Food Trends

Ability to Maintain Kitchen Equipment

Networking Skills Within the Culinary Community

Commitment to Sustainability in Sourcing Ingredients

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