Executive Sous Chef

Hawkers Asian Street Food • Nashville, TN

4d

About The Position

The Executive Sous Chef (ESC) is the second-highest culinary leader at the restaurant level and the direct operational partner to the Executive Chef. The role has broader responsibility than a Sous Chef, including full accountability for shift operations and serving as the primary acting leader when the Executive Chef is absent. The ESC is accountable for food quality, shift execution, ticket-time performance, team development, vendor relations, and contributing to financial responsibility for food cost, labor cost, kitchen maintenance, and supply management. This is a full-time, salaried, exempt position requiring open availability, including nights, weekends, and holidays.

The Executive Sous Chef upholds culinary and service standards, oversees food procurement, production, and service, and directs kitchen operations as needed. The role contributes to financial and operational targets, supports vendor and equipment management, ensures sanitation and safety compliance, and leads and develops Sous Chefs and BOH team members. The ESC works closely with the Executive Chef, General Manager, and front-of-house leadership to support a positive, unified restaurant culture.

Requirements

• At least 2–4 years of progressive BOH leadership experience, including at least 1–2 years in an Executive Sous Chef, Sous Chef, or equivalent kitchen management role in a high-volume restaurant environment.
• Demonstrated understanding of kitchen financials, including food cost, labor cost, and inventory management.
• Proven ability to lead and develop a team of 20–30 in a fast-paced, high-volume kitchen, including management-level personnel.
• Strong knowledge of food safety, sanitation standards, and HACCP principles.
• Must have or be willing to obtain Food Handler's Certification before or within 30 days of hire.
• Strong written and verbal communication skills, with the ability to communicate clearly across organizational levels.
• Proficiency with restaurant management systems, scheduling platforms, and kitchen operations tools.
• Open availability, including nights, weekends, and holidays.
• Must be at least 18 years of age.
• Ability to stand and walk for a full shift, typically 8–10 hours or more.
• Frequent bending, squatting, reaching above shoulder level, and twisting throughout the shift.
• Ability to regularly lift and carry up to 50 lbs.
• Ability to safely handle sharp kitchen tools, including knives, slicers, and mandolines.
• Ability to work around extreme heat from open flames, ovens, and fryers, and extreme cold in walk-in coolers and freezers.
• Ability to work in a high-noise, fast-paced kitchen environment.
• Ability to read, write, and communicate clearly in English for documentation, reports, and team communications.
• Manual dexterity for food preparation, keyboarding, and using restaurant management systems.

Nice To Haves

• Fast-casual or multi-unit restaurant experience.
• Culinary degree or equivalent professional culinary training.
• ServSafe Manager Certification.

Responsibilities

• Uphold and enforce food quality standards, recipe adherence, plate presentation, and production-time targets across BOH positions and dayparts.
• Assist the Executive Chef with food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, and service-time standards.
• Plan and direct kitchen operations when the Executive Chef is absent.
• Serve as the final kitchen quality checkpoint and provide immediate, constructive feedback on food quality, execution, and presentation.
• Conduct daily culinary line checks and sanitation checks before service.
• Lead daily pre-service meetings to align the BOH team on priorities, 86s, ticket-time targets, and service execution.
• Ensure target ticket times are consistently achieved without compromising food quality.
• Contribute to food cost, labor cost, sales, revenue, and profitability targets in partnership with the Executive Chef and General Manager.
• Assist with vendor relations, kitchen equipment maintenance, and meeting supply needs within budget.
• Support inventory management, ordering, and waste reduction.
• Keep kitchen equipment and storage areas clean, organized, and operational; oversee repairs and maintenance and proactively escalate issues.
• Ensure the kitchen meets or exceeds Health Department standards and passes inspections and audits.
• Enforce food safety, sanitation, and storage practices through supervision, training, and accountability.
• Ensure BOH team members are trained in and comply with OSHA and HACCP standards.
• Foster a safe, respectful, and harassment-free kitchen environment.
• Manage, coach, and develop Sous Chefs and BOH hourly team members, holding them accountable to performance and conduct standards.
• Execute the company training guide program and ensure team members pass the required score before working independently in a position.
• Assist the Executive Chef with formal staff evaluations and provide ongoing coaching, recognition, and corrective feedback.
• Train and develop Sous Chefs in shift management, team coaching, financial awareness, and operational systems.
• Execute and train BOH leaders on applicable company systems, platforms, and operational tools.
• Communicate proactively with the Executive Chef, General Manager, and front-of-house leadership to promote a positive, unified restaurant culture.
• Demonstrate the ability to perform every BOH position and step into any role as operational needs require.
• Address performance concerns promptly and apply consistent, reasonable judgment in disciplinary matters.
• Perform other duties as assigned.

Benefits

• Performance-based bonus eligibility tied to restaurant financial and operational metrics.
• Meal benefits during scheduled shifts.
• Paid time off per company policy.
• Eligibility for health, dental, and vision benefits per the company benefits plan.
• Pathway for advancement to Executive Chef within a rapidly growing multi-unit brand.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed