Upland is seeking a hands-on, lead-from-the-front Sous Chef who is passionate about seasonal ingredients, thoughtful execution, and creating exceptional dining experiences. This is an ideal opportunity for a culinary leader who thrives in a collaborative, high-volume environment and takes pride in mentoring teams, maintaining standards, and delivering consistently outstanding food.
Working a primarily opening/day schedule, the Sous Chef plays a critical role in setting the tone for service success—overseeing daily prep, ensuring operational readiness, and supporting the kitchen team from production through execution. The ideal candidate brings strong culinary fundamentals, a sense of urgency, and a genuine passion for hospitality.
This position offers a comprehensive package including:
- A Base Salary Range of $75,000- $85,000
- Quarterly Bonus Program
- Paid Vacation and Sick Time
- Medical, Dental, and Vision Benefits Coverage
- Dining Discounts at over 25 Affiliated STARR Restaurants - and more!
About the restaurant:
A Michelin Guide restaurant, Upland is a bright culinary retreat nestled along Park Ave & E 26th street with a menu built around a culinary philosophy that takes heavy cues from the seasons. Chef JP Matheussen displays an artful array of starters, entrees and sides, each plate with an enticing and urbane touch.
About Chef JP:
A Montreal native, Chef JP discovered his love for cooking early, preparing meals for his family while his mother worked and studied. He honed his skills at Quebec's Institute of Tourism and Hotel Management before launching his career in Montreal's top bistros. In 2012, he competed on Les Chefs! and later became Executive Chef for the General Delegate of Quebec in Paris.
A recipient of the prestigious Relais & Châteaux Chefs Scholarship, Chef JP trained at Michelin-starred restaurants worldwide, eventually rising to Sous Chef at Blue Hill Stone Barns. He later joined Eleven Madison Park and led Wolfgang Puck's CUT as Executive Chef. Now, Chef JP brings his passion for seasonal produce and refined yet rustic cuisine to Upland’s California-inspired menu.
Qualifications:
- Leadership qualities, including the ability to inspire, teach, and coach restaurant employees
- 2+ years of kitchen leadership experience as a sous chef in high-volume, well-rated restaurants
- Ability to support the line during service while managing transition from prep to service
- Excellent meat/fish butchery and pizza and pasta production experience is highly preferred
- Experience with Socal and seasonal cuisines; with a focus on Italian cuisine preferred
Upland is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.
More detail about UPLAND part of STARR Restaurants, please visit
https://culinaryagents.com/entities/22350-UPLAND
