Executive Sous Chef

Chef Thomas Keller's Surfside destination, The Surf Club Restaurant, is seeking skilled and capable individuals who are enthusiastic about food, beverage, and hospitality to join the culinary brigade as Executive Sous Chef.

In this role, you will work closely with the Chef de Cuisine to oversee and manage all aspects of the kitchen, including the production of all menu items and the Stewarding department. You will uphold the company’s standards of food quality and cleanliness while consistently training and mentoring the team to help them exceed their personal and professional goals.

Located within the Four Seasons Hotel at the iconic Surf Club, Chef Keller’s restaurant honors the location’s history of good times and grand parties with classic Continental cuisine for a modern audience. Like the swinging patrons of the '50s and '60s hotspots this restaurant celebrates, The Surf Club Restaurant knows how to have fun.

Responsibilities:

• Collaborate closely with the culinary team to consistently enhance the guest experience, service quality, and operational effectiveness.
• Oversee purchasing responsibilities of ingredients and supplies on a daily basis.
• Supervise the kitchen team, ensuring that direction and guidance is provided, and quality standards are achieved.
• Continually mentor and provide opportunities to advance the education and development of staff as it relates to food, wine, and service.
• Supervise and maintain a clean, organized, and safe kitchen environment, ensuring all areas meet cleanliness and safety regulations.
• Responsible for product quality, ensuring proper execution of culinary techniques.
• Efficiently expedite food service while maintaining pace, presentation, and quality, coordinating with the dining room expeditor to ensure an exceptional guest experience.

Qualifications:

• 5 years of experience in a fine culinary environment, preferably in culinary leadership.
• Possess a valid State Health Certificate and HACCP Training are preferred.
• Strong organizational skills and impeccable cleanliness standards.
• Excellent communication skills and the ability to work well in a team.
• Ability to thrive in a dynamic, high-demand environment. Flexibility to handle changing demands and priorities with grace.
• A deep enthusiasm for food, beverage, and hospitality. Desire to work with top-tier equipment, ingredients, and talented professionals.

Chef Keller’s collection of restaurants are founded on a culture of mentorship and provide a solid foundation of skills to support the culinary profession. We are proud to offer:

• Opportunities for growth and advancement
• Peer mentorship
• Scholarship programs
• Competitive health insurance options, with employer contributions toward your premium based on the plan you choose*
• Voluntary plans such as vision, life and AD&D insurance, accident, hospitalization, critical illness short- and long-term disability insurance, and pet insurance.
• 401K with no waiting periods and the opportunity to receive up to 4% of your salary as matching contributions
• Employee discounts at Chef Thomas Keller's casual properties
• Family meal
• Complimentary parking
• Paid time off

Who we are:

With more than 10 properties and 800 employees, the Thomas Keller Restaurant Group (TKRG) has grown from one restaurant to a large family of businesses.

TKRG proudly represents The French Laundry, Per Se, The Surf Club Restaurant, Bouchon Bistro, Bouchon Bakery, Ad Hoc and RO Restaurant & Lounge. The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the hospitality profession.

As we have expanded over time, the expectations that set apart our restaurants have not changed: ensuring that every guest feels special, and every guest experience is exceptional. A guest can walk into The French Laundry or one of the Bouchon Bakeries and have the most enjoyable, unique and memorable experience. A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a common striving for excellence.

Outside the kitchens, every action we…