Sous Chef

• Support the Executive Chef in developing and executing seasonal, refined menus aligned with The Avery’s culinary identity

• Supervise and lead daily kitchen operations, ensuring timely and consistent execution of all dishes

• Uphold cleanliness, organization, and safety standards throughout the kitchen

• Maintain high standards for food presentation, portioning, and quality control

• Assist in hiring, training, and mentoring kitchen staff to build a strong and collaborative team

• Lead by example during service, setting the pace and tone for the kitchen

• Manage staff scheduling, shift coverage, and timekeeping in coordination with the Executive Chef

• Conduct regular line checks and performance evaluations to ensure staff accountability and development

• Oversee inventory levels of food, supplies, and kitchen equipment; ensure proper rotation and minimal waste

• Place and receive orders; maintain strong vendor relationships

• Monitor food costs and help manage kitchen budget goals

• Track and report usage trends, spoilage, and waste for inventory optimization

• Communicate clearly with FOH managers to ensure smooth service and guest satisfaction

• Participate in menu tastings, planning meetings, and service reviews

• Step in for the Executive Chef as needed

• 3+ years of experience as a Sous Chef or strong Line Cook in a high-end or chef-driven kitchen

• Strong leadership, organizational, and communication skills

• Proven experience with inventory and labor cost management

• Ability to thrive in a fast-paced, team-oriented environment

• Passion for mentorship, sustainability, and seasonal cooking

The Avery Brasserie is an equal opportunity employer committed to fostering an inclusive and respectful workplace.