Sous Chef

Clovis, CA, USA|

Job Overview

Compensation

Salary

Range $49,600.00 - $67,000.00

Benefits

competitive salary

Opportunity for growth

Supportive ownership

Collaborative kitchen environment

Work with quality ingredients

Job Description

Bulle is an upscale modern California restaurant located in Northwest Fresno, California, known for its commitment to exceptional ingredients, refined culinary techniques, and an elevated guest experience. Focused on delivering a unique dining atmosphere, Bulle combines the richness of fine dining with a contemporary flair that appeals to food enthusiasts looking for innovation and quality. This restaurant prides itself on creativity and precision, crafting dishes that are both visually stunning and flavorful, reflecting the best of seasonal and ingredient-driven cooking styles. The team at Bulle is passionate about hospitality and strives to offer each guest a memorable culinary journey that showcases the best of California's vibrant food scene. As a developing fine dining restaurant in the Central Valley, Bulle offers an exciting opportunity for culinary professionals eager to grow and make a significant impact within a supportive and collaborative environment.

The role of Sous Chef at Bulle is a key leadership position that requires a talented and motivated culinary expert to work closely with the Executive Chef. This role involves overseeing daily kitchen operations, maintaining the highest standards of quality and food safety, and helping to drive the creative direction of the menu. As a Sous Chef, you will be responsible for leading and supervising the kitchen team during service, ensuring smooth and efficient workflows while mentoring staff to excel in their culinary skills. You will also manage inventory, ordering, and cost control tasks in coordination with the culinary leadership. This position offers competitive compensation based on experience and the chance to work with premium ingredients within a restaurant committed to providing an elevated dining experience. The Sous Chef is expected to uphold cleanliness, organization, and strict compliance with health and safety regulations, stepping in to lead the kitchen in the Executive Chef's absence. This is an ideal opportunity for someone seeking to advance their culinary career within a growing fine dining establishment dedicated to excellence and innovation.

Job Requirements

Minimum 3–5 years of experience in a high-volume, upscale or fine dining kitchen
Strong leadership and organizational skills with the ability to manage a team under pressure
Solid understanding of modern culinary techniques and seasonal, ingredient-driven cooking
Experience with inventory management and food cost control
ServSafe certification or willingness to obtain
Reliable, professional, and passionate about hospitality and excellence

Job Qualifications

Minimum 3–5 years of experience in a high-volume, upscale or fine dining kitchen
Strong leadership and organizational skills with the ability to manage a team under pressure
Solid understanding of modern culinary techniques and seasonal, ingredient-driven cooking
Experience with inventory management and food cost control
ServSafe certification or willingness to obtain
Reliable, professional, and passionate about hospitality and excellence

Job Duties

Assist the Executive Chef in menu development, recipe execution, and daily specials
Lead and supervise the kitchen team during service, ensuring smooth and efficient operations
Maintain strict standards for food quality, presentation, and safety
Manage inventory, ordering, and cost control in collaboration with the culinary leadership
Train, mentor, and develop kitchen staff
Uphold cleanliness, organization, and compliance with health and safety regulations
Step in to lead the kitchen when the Executive Chef is off