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A.M. Sous Chef for a new Fine Dining restaurant in Sonoma
Enclos is a new fine dining restaurant located in downtown Sonoma, opening in late Summer. Helmed by Chef Brian Limoges (Atelier Crenn, Quince, Birdsong, Saison) the restaurant will focus on seasonally driven cuisine inspired by Sonoma, as well as an eclectic array of cuisines and techniques. Enclos has a fully operational 16-acre farm that we will source the majority of our produce from. This is an opportunity to grow and learn with a new restaurant that has high aspirations and to cultivate and create a culture of accountability through positivity and teamwork.
The morning sous chef has a critical role, overseeing early kitchen operations and ensuring that food preparation is up to the highest standards. The morning sous chef assists the head chef in managing the kitchen operations during the morning shift, ensuring that all dishes are prepared according to the restaurant’s quality standards. This role includes overseeing kitchen staff, managing inventory, and providing a clean and safe kitchen environment. Must be open to constructive feedback and a willingness to adjust to being better every day.
Ideal qualifications:
Minimum 2 years experience in a Michelin-rated kitchen
Commitment to quality, excellence, and genuine hospitality
Passion for creating unique guest experiences, food, and beverage
Highly organized and self-motivated, able to manage multiple priorities under time constraints. Ability to handle high-pressure situations and resolve conflicts effectively
Ability to listen, communicate, and make connections
Commitment to quality technique and continued refinement of skills.
Commitment to constant growth and professional development.
Compensation 30-40$/hr DOE, 401k, health care, dental, and vision
