As the Sous Chef, you will act as the second-in-command, partnering directly with the Executive Chef to run an elite, high-volume line. We need a leader who can maintain meticulous fine-dining standards (plate presentation, precision cooking temperatures, raw bar execution) while managing labor, ordering, and kitchen staff development.

Key Responsibilities

• Elite Line Execution: Direct food preparation, ensuring every plate meets premium steakhouse and raw bar standards for taste and presentation.
• Team Leadership: Oversee, schedule, and train a large back-of-house staff, creating a positive, highly productive kitchen environment.
• Operational Management: Manage food supplies, inventory tracking, ordering, and kitchen equipment maintenance.
• Uphold TRG Culture: Actively...