Sous Chef – La Med

About the role

The Sous Chef will support the Executive Chef in delivering high‑quality Mediterranean and European cuisine at La Med. This full‑time position involves hands‑on cooking, menu development, and leading the kitchen team to ensure consistent guest satisfaction.

Key responsibilities

• Manage daily kitchen operations, ensuring compliance with Food & Beverage policies and sanitation standards.
• Estimate production needs, communicate requirements to staff, and oversee purchasing, receiving, and storage.
• Prepare and cook a variety of dishes, including special guest menus and decorative food displays.
• Assist the Executive Chef with menu planning, new dish creation, and overall kitchen coordination.
• Supervise, train, and develop kitchen staff, fostering a collaborative and productive work environment.
• Maintain kitchen equipment, report malfunctions, and ensure proper food temperature and handling.

Required profile

• High school diploma or GED with at least 4 years of experience in European & Mediterranean cuisine, **or** a 2‑year degree in Culinary Arts/Hotel Management with 2 years of relevant experience.
• Proven ability to lead kitchen teams and manage food‑related functions.
• Strong understanding of food safety, sanitation, and budgeting principles.

Required skills

• European & Mediterranean cuisine preparation
• Food safety and sanitation compliance
• Menu development and dish presentation
• Purchasing and inventory management
• Kitchen equipment operation

What we offer

• Opportunity to work in a dynamic, upscale restaurant environment.
• Professional growth under an experienced Executive Chef.
• Competitive compensation package.