AM Sous Chef - Koshu Club

Our Michelin-starred restaurant group is seeking an experienced AM Sous Chef for our 50-seat fine dining restaurant, Koshu Club.

Koshu Club is a Japanese inspired steak restaurant led by James Beard finalist and Michelin starred Executive Chef J. Trent Harris. Our menu highlights exceptional cuts of Japanese and American wagyu beef alongside pristine seafood. The meal is complemented by a deeply curated selection of wine and sake. With its intimate setting, Koshu Club invites guests to settle in for an evening that is both sophisticated and transportive.

We’re looking for an AM Sous Chef that will oversee all AM kitchen operations and provide leadership and support to the AM culinary team.

Experience matters, but so do attitude and sensibility. We value people who approach service as a craft: calm, aware, and exacting. Our dining room is built on quiet confidence and respect for the guest’s experience.

If you take pride in craft, value discipline, and want to work in an environment built on respect and standards, we would like to talk to you.

Requirements

• Experience in fine dining restaurants and service
• Strong interpersonal skills
• Ability to communicate while multi-tasking
• Ability to interact positively and professionally with supervisor, management and coworkers
• Ability to produce work in a timely manner, which is accurate, complete, and of high quality
• Ability to write reports, business correspondence, and procedure manuals
• Ability to calculate figures and amounts such as food cost, labor cost, proportions, percentages
• Actively practices food safety procedures
• Able to train and motivate team
• Organizational skills
• Effective time management

If you take pride in craft, value discipline, and want to work in an environment built on respect and standards, we would like to talk to you

Benefits & Perks

Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!

Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)

Required Years of Experience

2+ years in the hospitality industry with proven experience as a Lead Line Cook, Sous Chef or equivalent kitchen leadership in a finer dining restaurant

Physical Demands

• Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces
• Required to stand and walk for extensive periods of time without breaks during busy times
• Required to be able to lift or move up to 50 pounds without assistance

"Passionately pursuing the perfect dining experience — one guest at a time"