Job Description

Job Description

Job Description

We are seeking a skilled and motivated Executive Sous Chef to support the Executive Chef in leading all culinary operations within our upscale, high-volume restaurant. As part of a respected and growing hospitality group, this is an opportunity to take on a key leadership role in a kitchen that values creativity, precision, and teamwork.

The ideal candidate will bring strong operational and culinary expertise, helping to ensure excellence in food quality, presentation, and consistency. This role is ideal for a hands-on culinary leader who thrives in a fast-paced environment and is ready to mentor, lead, and grow alongside a talented kitchen team.

Executive Sous Chef Benefits/Compensation:

• Competitive base salary ($85K–$95K) plus performance-based bonus
• Health, dental, and vision insurance
• Company-paid life insurance and Employee Assistance Program
• Paid parental leave and weekly pay
• Annual merit increase
• Career growth opportunities within a nationally expanding hospitality group

Executive Sous Chef Requirements/Responsibilities:

• 3–5+ years of experience as an Executive Sous Chef, Sous Chef, or Kitchen Manager in upscale, full-service dining
• Support the Executive Chef in all aspects of Back-of-House (BOH) operations, ensuring food quality, safety, and consistency
• Lead and develop BOH team members through hands-on training, mentoring, and daily performance management
• Oversee prep, line, and expo operations to ensure timing, accuracy, and presentation standards are met
• Assist in managing kitchen labor, inventory, and food costs to maintain profitability goals
• Collaborate with the Executive Chef, General Manager, and FOH leadership to ensure smooth communication and flawless execution during service
• Uphold health, safety, and sanitation compliance across all BOH operations
• Contribute to menu development, recipe adherence, and implementation of seasonal or brand-driven updates
• Step into leadership of kitchen operations in the absence of the Executive Chef
• Culinary degree preferred; ServSafe certification required or ability to obtain upon hire

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