Executive Sous Chef - Hartford CT
About The Position
The Executive Sous Chef is a member of the restaurant management team and conducts day-to-day restaurant operations according to company standards and policies, working under the General Manager. This hands-on leadership role supports menu and concept development, standardizes recipes, controls food costs, and helps ensure quality, consistency, and hygiene across restaurant products and equipment. The role allocates resources, executes operational controls, trains and develops kitchen staff, and maintains efficient kitchen and food-service operations. The Executive Sous Chef manages kitchen activities, mentors back-of-house employees, and collaborates with the Culinary Operations Manager on recipes, dishes, and procedures. The position is responsible for food quality, service, presentation, sanitation, ordering, inventory, storage, and product rotation. The chef is scheduled to open the restaurant two to three days per week as the manager on duty. This is a full-time, in-person position with day, evening, and weekend availability.
Requirements
- High school diploma or GED equivalent.
- At least 2–3 years in a leadership role within a full-service restaurant kitchen.
- ServSafe certification.
- Thorough knowledge of food safety systems and procedures.
- Excellent food preparation and knife skills.
- Strong computer skills.
- Ability to analyze food, purchasing, and labor costs.
- Ability to work on your feet for up to 10 hours at a time.
- Ability to lift at least 50 pounds.
- Ability to travel within the region.
- English language proficiency.
- Day, evening, and weekend availability.
Nice To Haves
- Formal culinary training or an Associate Degree in Culinary Arts.
- Basic Spanish language skills.
- Experience with Microsoft Office and Brink POS.
Responsibilities
- Manage all activities within the kitchen.
- Teach and mentor back-of-house employees.
- Collaborate with the Culinary Operations Manager to develop recipes, dishes, and procedures.
- Train kitchen personnel in cleanliness and sanitation best practices.
- Control food costs to budgeted levels.
- Conduct daily line checks to ensure food is prepared to company standards.
- Supervise and inspect preparation procedures to ensure company recipes are followed.
- Maintain a clean and safe environment and train staff on food preparation, storage, and equipment usage.
- Ensure food products, presentation, and plating meet high quality standards and are prepared in a timely manner.
- Maintain responsibility for food quality, food service, and presentation while adhering to recipes and standard operating procedures.
- Place food orders and conduct end-of-period inventory counts.
- Monitor refrigeration and storage operations and rotate products appropriately to minimize spoilage.
- Recognize and develop future culinary leaders within the back-of-house team.
- Open the restaurant two to three days per week as the manager on duty.
- Communicate effectively with managers and staff in a fast-paced restaurant environment.
- Use direction and feedback to improve future performance.
Benefits
- Health insurance
- Dental insurance
- Vision insurance
- Short-term disability
- Long-term disability
- Group life insurance
- Sick time
- Vacation time / paid time off
- Bonus
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
High school or GED
