Sous Chef - $47100 to $63500 per YEAR
Posted on October 24, 2025
Etaru is a distinguished restaurant brought to the United States by Rainer Becker, co-founder and creator of renowned Zuma restaurants worldwide and ROKA London. Etaru specializes in contemporary Japanese robatayaki grill cuisine, offering a unique fusion of casual sophistication in its dining experience. The restaurant features an inviting second-story setting that includes a stylish indoor dining area, a bar, and a terrace. The space is cleverly designed with an equal division between indoor and outdoor seating, enhancing the dining atmosphere for guests. Notably, the beach bar provides a relaxed ambiance where patrons can enjoy service directly on the sand, available Fridays through Sundays. This balance of high-quality culinary offerings with a vibrant and welcoming environment makes Etaru a standout destination for enthusiasts of Japanese cuisine and robust hospitality.
As an Etaru Sous Chef, you will play a pivotal role supporting both the Executive Chef and the Head Chef in all facets of kitchen operations. This role is critical to maintaining the exceptional culinary standards and delivering an unparalleled dining experience for guests. You will work closely with the entire culinary team to ensure that food preparation, cooking, and plating are executed flawlessly, embodying the restaurant's dedication to quality, consistency, and creativity. The Sous Chef will oversee daily kitchen activities, including training and mentoring kitchen staff to elevate skills, productivity, and morale. A key part of your position involves supervising service periods to manage timing and food delivery efficiency meticulously. Additionally, you will be responsible for managing inventory, ordering supplies, scheduling staff, and contributing to budgeting and cost controls. Collaborative menu development is another crucial element, wherein you will assist in designing seasonal menus, special promotions, and culinary events alongside the Executive and Head Chefs. This role requires a passionate culinary professional who thrives in a team-oriented environment and embodies the restaurant’s core values: honoring mastery by striving for perfection, treating others with warmth and openness, and embracing the energetic passion that defines Etaru. Commitment to operational excellence within this vibrant and fast-paced kitchen environment will be essential to your success as an Etaru Sous Chef.
As an Etaru Sous Chef, you will play a pivotal role supporting both the Executive Chef and the Head Chef in all facets of kitchen operations. This role is critical to maintaining the exceptional culinary standards and delivering an unparalleled dining experience for guests. You will work closely with the entire culinary team to ensure that food preparation, cooking, and plating are executed flawlessly, embodying the restaurant's dedication to quality, consistency, and creativity. The Sous Chef will oversee daily kitchen activities, including training and mentoring kitchen staff to elevate skills, productivity, and morale. A key part of your position involves supervising service periods to manage timing and food delivery efficiency meticulously. Additionally, you will be responsible for managing inventory, ordering supplies, scheduling staff, and contributing to budgeting and cost controls. Collaborative menu development is another crucial element, wherein you will assist in designing seasonal menus, special promotions, and culinary events alongside the Executive and Head Chefs. This role requires a passionate culinary professional who thrives in a team-oriented environment and embodies the restaurant’s core values: honoring mastery by striving for perfection, treating others with warmth and openness, and embracing the energetic passion that defines Etaru. Commitment to operational excellence within this vibrant and fast-paced kitchen environment will be essential to your success as an Etaru Sous Chef.
- 2+ years Sous Chef experience or senior culinary position in a high-volume restaurant or hospitality establishment
- Culinary degree or equivalent formal training preferred
- Must hold a valid health and safety certification as required by local regulations
- Ability to work flexible hours, including evenings, weekends, and holidays, as required
- A genuine love for culinary experiences and a passion for Japanese cuisine
- Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences
- A natural team player who is at home working in sync with a large team