Opal, a Coastal American Restaurant from the team at Nina May, is looking to build its team! Opal is a welcoming neighborhood restaurant emphasizing seasonality and sustainability through vegetable-forward dishes and a focused selection of fish and meat sourced from the American coastline. Candidates applying and being considered for these positions should be restaurant professionals with a passion for F&B and who understand the concept of our story.

We are looking for passionate and creative minded people to join our team. Just bring a great attitude and become part of a great team!

We offer competitive wages, career progression and professional development!

We are currently looking for a Sous Chef to join our team at Opal. Sous Chef is responsible for leading the team and supporting the Chef De Cuisine and Executive Chef. The Sous Chef oversees and coordinates the planning, organizing and training necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Chef works 45-55 hours per week and is always having 2 days off per week.

The Sous Chef will work closely with the Owner, Executive Chef and General Manager in continuing to uphold and build the business with the best staff, management team, food and service. As a Sous Chef, you will have the chance to work closely with our award-winning Chef - Colin McClimans, who was named Zagat’s 30 under 30 for his work in the industry.

If you would like to be a part of a growing restaurant group and work with some of the best hospitality and culinary professionals in the city, we would love to meet you!

What makes you a great candidate:

• Previous management experience in a professional kitchen is a +
• Excellent technical cooking skills and strong eye to details
• Knowledge of seasonal produce and seasonal menu development
• Team oriented leadership with focus on staff development/retention
• Humble approach to culinary artistry
• Efficiency minded production capacity

Skills & Requirements:

• Manage all aspects of opening kitchen operations
• Exceed DOH standards of sanitation
• Supervise kitchen staff and manage staff training
• Maintain all inventory and manage all ordering
• Oversee all kitchen prep and ensuring accuracy and quality of all menu items

What’s in it for you:
Extensive training will be provided

Our Staff Culture is one of our top priorities:

• Work – life balance
• Respect and fairness
• Drive for achievement
• Sense of belonging