Sous Chef

Job Description Sous Chef Restaurant: Suzu — Opening Early 2026 Position Type: Exempt, Full-Time Location: Cincinnati, Ohio About SUZU Hospitality SUZU is our vision of modern Japanese hospitality and cuisine, embodying the harmony between innovation and timeless tradition. Located in Madisonville, Cincinnati, SUZU is inspired by the craftsmanship, flavors, and modern dining culture of Japan. As part of a growing hospitality group with restaurants across the United States, we are committed to delivering exceptional food, authentic hospitality, and a guest experience that is seamless, thoughtful, and inviting. Whether in the front of house or back of house, every team member plays an essential role in creating an environment built on professionalism, respect, teamwork, and continuous growth. SUZU Hospitality is an Equal Opportunity Employer, and we are proud to foster an inclusive workplace where all individuals have the opportunity to thrive. Position Summary The Sous Chef is a key member of Suzu’s culinary leadership, responsible for upholding our fine-dining standards and ensuring flawless execution of every dish that leaves the kitchen. This role supports the Executive Chef in menu development, team leadership, and the orchestration of a smooth and refined service. The ideal candidate has exceptional culinary technique, strong organizational skills, and a deep respect for Japanese cuisine and fine-dining culture. Key Responsibilities Culinary Execution & Quality Control Ensure every dish meets fine-dining standards for flavor, technique, and presentation Oversee the execution of tasting menus, à la carte items, and seasonal specials Maintain consistency of cooking methods, plating, and ingredient usage Conduct regular tasting checks to uphold the restaurant’s culinary identity Leadership & Staff Development Supervise and mentor Chef de Partie, Commis, and culinary staff Provide ongoing training in fine-dining techniques, efficiency, and discipline Lead the kitchen during service and act as Executive Chef when needed Foster a culture of precision, teamwork, and respect Menu Development & Innovation Collaborate with the Executive Chef on new menu concepts Contribute ideas for seasonal dishes, omakase items, and limited offerings Research and integrate Japanese ingredients, techniques, and traditions Operational Excellence Ensure kitchen readiness for every service: mise en place, cleanliness, and organization Monitor production schedules, prep quality, and station performance Work closely with the FOH team to maintain timing, pacing, and guest experience Food Safety & Compliance Maintain strict adherence to fine-dining hygiene, HACCP, and food safety standards Ensure proper storage, labeling, and rotation of premium ingredients Oversee equipment maintenance and sanitation procedures Administrative Duties Assist with inventory management, vendor relationships, and cost control Support scheduling, labor planning, and staff evaluations Track waste and implement cost-saving efficiencies without compromising quality Qualifications Minimum 3+ years in as Sous Chef or Lead Line Cook Strong foundation in classical and modern cooking techniques Experience with Japanese cuisine is highly preferred Demonstrated leadership and team-management skills Food Handler Certificate Ability to work calmly and precisely under pressure Excellent communication and disciplined work habits ServSafe or food-safety certification preferred What Suzu Offers Competitive salary and growth opportunities within the program Staff meals, training, and ongoing professional development Opportunity to help shape the culinary identity of a new Japanese concept Powered by JazzHR 2mXzXvu53v