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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $85,000.00
Work Schedule
Weekend Shifts
Benefits
competitive salary
Opportunity to grow
Creative freedom
Employee Meals
Employee Discounts
health benefits
Job Description
Bulle is Fresno's newest upscale dining destination, renowned for blending modern California ingredients with classic European techniques. The restaurant embraces a 'hardcore farm-to-table' philosophy, focusing on sustainable, fresh, seasonal, and locally sourced produce and proteins. These ingredients are prepared with precision, creativity, and joy, offering diners an elevated yet approachable culinary experience. Inspired by the simple pleasure of a 'bulle' (bubble in French), Bulle's menu celebrates sophisticated flavors and presentation within a welcoming and refined atmosphere. As a prominent establishment in Central Valley's evolving culinary scene, Bulle prides itself on quality, innovation, and community engagement.
The Lead Sous Che... Show More
The Lead Sous Che... Show More
Job Requirements
- 3-5+ years of experience as a sous chef or equivalent lead role in upscale or fine-dining restaurant
- ServSafe certification or willingness to obtain
- Ability to work evenings, weekends, and holidays
- Strong knowledge of French cooking techniques
- Proven leadership skills
- Passion for local sourcing and quality ingredients
- Excellent organizational and communication skills
Job Qualifications
- 3-5+ years of experience as a sous chef or equivalent lead role in a high-volume, upscale or fine-dining restaurant
- Strong background in farm-to-table, seasonal, or California-modern cuisine preferred
- Proven leadership skills with experience managing and developing a kitchen team
- Solid knowledge of French cooking techniques including braising, sauces, and precision plating
- Passion for local sourcing, ingredient quality, and creative menu execution
- Excellent organizational, communication, and problem-solving skills
- ServSafe certification or willingness to obtain
- Ability to work evenings, weekends, and holidays as needed
Job Duties
- Assist the Executive Chef in menu development, seasonal updates, and special events
- Lead kitchen shifts including prep, production, plating, and service coordination
- Maintain the highest standards of food quality, consistency, presentation, and safety (HACCP/ServSafe practices)
- Supervise, train, and motivate kitchen staff
- handle scheduling, performance feedback, and team development
- Manage inventory, ordering, food costs, and waste control to support profitability
- Ensure smooth back-of-house operations, including station setup, timing, and communication with front-of-house
- Step in as kitchen leader during peak service or in the Chef's absence
- Contribute creative ideas while upholding farm-to-table philosophy and French-influenced techniques
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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