Sous Chef
• Lead daily preparation and service while supporting the Executive Chef and culinary leadership.
• Ensure recipes, portions, seasoning, presentation, and plating standards are followed consistently.
• Train, supervise, and develop back-of-house team members.
• Conduct line checks and coordinate service timing across stations.
• Maintain sanitation, storage, labeling, and food-safety standards.
• Support ordering, receiving, inventory control, and waste reduction.
• Lead with composure, accountability, and genuine hospitality. Qualifications
• Previous Sous Chef or senior kitchen-management experience.
• Fine-dining, Michelin-level, or upscale restaurant experience strongly preferred.
• Strong culinary technique, sanitation knowledge, organization, and communication skills.
• Available evenings, weekends, and holidays.
• Able to lift up to 50 pounds. Tonno Nero is an equal-opportunity employer committed to a respectful and inclusive workplace. Tonno Nero’s projected opening date is October 1, 2026. Orientation and training are expected to begin approximately two weeks before opening. Final details will be shared as we move closer to launch.
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