Job Description

Job Summary

We are seeking a skilled and dynamic Sous Chef to join our culinary team. The ideal candidate will play a vital role in assisting the Chef de Cuisine with daily kitchen operations, supervising kitchen staff, and ensuring the delivery of high-quality dishes. This position offers an opportunity to showcase leadership and creativity in a fast-paced restaurant environment, contributing to exceptional food service and guest satisfaction. The Sous Chef will be responsible for maintaining food safety standards, managing food preparation, and supporting overall restaurant management.

About The Standard

The Standard is a modern, seasonal ingredient-driven restaurant committed to craftsmanship, seasonality, and a refined yet welcoming dining experience. Our culinary team blends contemporary technique with creativity, producing thoughtful dishes that highlight precision, balance, and artistry.

We are seeking a

Sous Chef

with strong fine-dining experience, leadership ability, and a passion for driving excellence in every detail of the kitchen.

Position Summary

The Sous Chef plays a key leadership role in daily kitchen operations, supporting the Executive Chef in menu execution, staff development, quality control, and overall culinary standards. The ideal candidate brings refined technique, a calm, professional presence, and deep respect for consistent, detail-oriented cooking.

Responsibilities

Culinary Execution & Standards

Lead kitchen operations during service with strong communication, timing, and organization Ensure all dishes meet The Standards quality, taste, and presentation standards Uphold fine-dining techniques, including precision cooking, advanced sauce work, and refined plating Maintain strong understanding of modern and classical cooking methods Develop and execute rotational menus on 6-8 week changes as well as weekly tasting menus

Leadership & Staff Development

Train, mentor, and supervise kitchen team members Support a positive, disciplined, and professional kitchen culture Assist with scheduling, station assignments, and performance management

Menu Collaboration & Creativity

Work with the Executive Chef on menu development, tasting, and continual changes Provide ideas that elevate technique, balance, and guest experience

Operational & Administrative Duties

Assist with ordering, inventory management, and supplier relations Ensure strict adherence to food safety, sanitation, and health regulations Monitor cost control, waste reduction, and kitchen efficiency Oversee prep systems and station organization

Qualifications

Minimum 3-5 years experience in a

fine-dining

kitchen Proven leadership experience as Sous Chef or Senior Chef de Partie Strong knowledge of modern and classical techniques Excellent knife skills, palate development, and attention to detail Ability to thrive in a fast-paced, high-standards environment Strong communication skills and team-first mentality Food Handler Certification required (or obtained upon hire)

We Offer

Competitive pay based on experience Opportunities for creative contribution and continued growth A professional, supportive environment focused on craft and excellence Staff meals, training, and development

How to Apply

Please submit your resume and a brief cover letter outlining your fine-dining experience and why you'd be a great fit for The Standard Hamilton.

Job Type: Full-time

Pay: $54,000.00-$60,000.00 per year

Benefits:

Company events Dental care Discounted or free food Employee assistance program Extended health care Paid time off Store discount Tuition reimbursement Vision care
Work Location: In person