POSTED NOVEMBER 2025

JOB OPENING:
FULL-TIME SOUS CHEF
STARTING IN EARLY 2026

Be the second in command to Chef Henning Nordanger, our Executive Chef

The Executive Chef sets the tone, develops menus, and oversees the big-picture culinary vision. The Sous Chef, on the other hand, is the one turning that vision into reality every single day. They manage the kitchen’s daily operations, supervise kitchen staff members, handle prep and plating, and step in wherever they’re needed. If a station is falling behind, the sous chef is the one jumping in. If a dish isn’t up to par, the sous chef fixes it.

The Sous Chef is crucial to team communication. They bridge the gap between the executive chef and the rest of the kitchen brigade, translating high-level directives into actionable steps. They identify bottlenecks, resolve conflicts, and keep everyone on pace. In many ways, they’re the glue that holds the kitchen together.

A Sous Chef isn’t just supervising and expediting — they’re on the line, prepping, cooking, plating, problem-solving as needed, and collaborating between all staff and many moving parts.

Requirements and skills: strong time management, exceptional communication skills, adaptability under pressure, mentorship and team leadership, passion for the craft, attention to detail, excellent knife skills, stamina and endurance

Days:
Tuesday through Saturday
Hours to be discussed

Compensation:
$50-$60k annual salary
based on experience

To apply, send your C.V. and tell us about yourself
Email: julia@roundtopproductions.com