Sous Chef

THE ONE GROUP is a dynamic and expanding global hospitality brand known for delivering exceptional dining experiences across upscale venues. With a strong commitment to innovation, quality, and hospitality excellence, THE ONE GROUP has cultivated a reputation for creating remarkable environments where guests enjoy thoughtfully crafted menus, attentive service, and stylish ambiances. As a company, THE ONE GROUP values its team members as essential contributors to its success, providing a supportive and inspiring workplace that encourages growth and professional development. The company offers comprehensive employee benefits and competitive compensation, making it an attractive destination for hospitality professionals seeking a rewarding and fulfilling career. THE ONE GROUP operates multiple venues across major cities, each offering unique dining concepts that embrace creativity and culinary artistry. Joining THE ONE GROUP means becoming part of a larger community focused on elevating the guest experience while fostering personal and career advancement within the hospitality industry.

As a Sous Chef at THE ONE GROUP, you will play a pivotal role in kitchen leadership and culinary excellence. This is a full-time position offering an industry-leading compensation package, including up to 10 percent of the base salary in performance-based bonuses and opportunities for merit-based raises. Your primary responsibility will be to assist the Executive Chef in managing all aspects of kitchen operations, ensuring that food quality is consistently exceptional and that service flow is smooth and efficient. You will lead food production efforts, ensuring all dishes meet brand and presentation standards while also conducting quality control through daily line checks on food temperatures and ingredient freshness. The role requires creativity as well, as you will contribute to the development and execution of daily specials that reflect seasonal trends and guest preferences.

Additionally, the Sous Chef will act as a mentor and trainer to kitchen staff, fostering a positive and collaborative kitchen culture that promotes growth and excellence. You will coordinate and schedule team members to maximize labor efficiency while maintaining high communication standards between back-of-house and front-of-house operations. Financial performance oversight will also be part of your duties, including monitoring labor and food costs, managing inventory within budget, and implementing waste reduction and portion control strategies. Collaboration with the purchasing team ensures the best quality ingredients are sourced, and reviewing financial statements helps address any variances. Maintaining safety, cleanliness, and compliance with health and sanitation regulations is essential, as is enforcing proper equipment maintenance and supervising kitchen closing procedures to prepare for the next day’s service. This role requires a strong leader with excellent culinary skills, operational expertise, and the ability to thrive in a fast-paced, high-volume environment. THE ONE GROUP offers an opportunity to join a vibrant team passionate about delivering an unmatched dining experience, with comprehensive benefits and exclusive perks that support employee well-being and career progression.