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Job Overview
Employment Type
Full-time
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, known for its innovative approach to modern California cuisine enhanced by classic European techniques. The restaurant places a strong emphasis on a "hardcore farm-to-table" philosophy, sourcing sustainable, fresh, seasonal, and local produce and proteins to craft menus that are both precise and creative. At Bulle, dining is not just about food but a celebration of quality, creativity, and joy in an inviting and sophisticated atmosphere. The name "Bulle," which means "bubble" in French, represents the lightness and delight embodied in their dishes and overall dining experience. The establishment has quickly become recognized as... Show More
Job Requirements
- 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 Qualifications
- 3-5+ years of experience as a Sous Chef or equivalent lead role in a high-volume, upscale/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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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