The Sous Chef at L'Atelier is responsible for leading daily kitchen execution while supporting the Executive Chef in maintaining culinary standards, operational discipline, and team development. This role requires strong command of Italian cuisine, hands-on leadership during service, and the ability to manage people, product, and pace in a high-expectation kitchen.

Your Responsibilities:

• Lead daily kitchen operations including prep, production, and service execution, ensuring consistency, quality, and timing.

• Act as the primary point of leadership on the line during service, maintaining control, focus, and communication in high-volume periods.

• Support the Executive Chef and Chef de Cuisine with menu planning, recipe execution, and seasonal specials rooted in Italian tradition.

• Train, mentor, and hold kitchen staff accountable to technique, standards, and professionalism.

• Oversee ordering, inventory awareness, and proper storage to maintain product quality, cost discipline, and minimal waste.

• Ensure full compliance with health, safety, sanitation, and HACCP standards at all times.

• Drive efficiency and productivity across the kitchen by organizing prep, staffing, and station flow.

• Support scheduling, prep planning, and daily task assignment as directed by culinary leadership.

• Uphold SEIA culinary standards, discipline, and professionalism at all times.

• Support opening and closing kitchen procedures as assigned.

Your Qualifications:

• 5+ years of experience in a professional kitchen environment, preferably Italian-focused or fine dining.

• Strong culinary foundation with deep knowledge of Italian cuisine and cooking techniques.

• Proven leadership experience with the ability to lead teams calmly and effectively during service.

• Strong organizational skills, time management, and attention to detail.

• Clear communication skills and ability to collaborate across kitchen leadership roles.

• Ability to thrive in a fast-paced, high-pressure kitchen environment.

• Flexible availability, including evenings, weekends, and holidays.

• Genuine passion for Italian cuisine, leadership, and culinary excellence.

What We Offer:

• Comprehensive Medical, Dental, and Vision Insurance

• Pre-Tax Commuter Benefits

• Employee Assistance Program

• Pet Insurance Discounts

• Benefits Hub Discounts

• Family Meal Provided

Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC.

The Sous Chef at L'Atelier is responsible for leading daily kitchen execution while supporting the Executive Chef in maintaining culinary standards, operational discipline, and team development. This role requires strong command of Italian cuisine, hands-on leadership during service, and the ability to manage people, product, and pace in a high-expectation kitchen.

Your Responsibilities:

• Lead daily kitchen operations including prep, production, and service execution, ensuring consistency, quality, and timing.

• Act as the primary point of leadership on the line during service, maintaining control, focus, and communication in high-volume periods.

• Support the Executive Chef and Chef de Cuisine with menu planning, recipe execution, and seasonal specials rooted in Italian tradition.

• Train, mentor, and hold kitchen staff accountable to technique, standards, and professionalism.

• Oversee ordering, inventory awareness, and proper storage to maintain product quality, cost discipline, and minimal waste.

• Ensure full compliance with health, safety, sanitation, and HACCP standards at all times.

• Drive efficiency and productivity across the kitchen by organizing prep, staffing, and station flow.

• Support scheduling, prep planning, and daily task assignment as directed by culinary leadership.

• Uphold SEIA culinary standards, discipline, and professionalism at all times.

• Support opening and closing kitchen procedures as assigned.

Your Qualifications:

• 5+ years of experience in a professional kitchen environment, preferably Italian-focused or fine dining.

• Strong culinary foundation with deep knowledge of Italian cuisine and cooking techniques.

• Proven leadership experience with the ability to lead teams calmly and effectively during service.

• Strong organizational skills, time management, and attention to detail.

• Clear communication skills and ability to collaborate across kitchen leadership roles.

• Ability to thrive in a fast-paced, high-pressure kitchen environment.

• Flexible availability, including evenings, weekends, and holidays.

• Genuine passion for Italian cuisine, leadership, and culinary excellence.

What We Offer:

• Comprehensive Medical, Dental, and Vision Insurance

• Pre-Tax Commuter Benefits

• Employee Assistance Program

• Pet Insurance Discounts

• Benefits Hub Discounts

• Family Meal Provided

Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC.