Executive Sous Chef 2

Eat'n Park Hospitality Group•Washington, PA

17d

About The Position

The Executive Sous Chef is the second culinarian in a department with managed annual volume of $3.5 million to more than $10 million, working under the direction of the Executive Chef. The position serves as a second-level kitchen leader, is solely accountable for a cost center, and independently leads a kitchen site. When the Executive Chef is not onsite, the Executive Sous Chef assumes full ownership of the kitchens. The role oversees meal preparation, food inventory, production adjustments based on fresh ingredient availability, and the day-to-day work of hourly team members. It also contributes to menu development, supply monitoring and ordering, staffing, team development, and guest satisfaction with culinary offerings. The Executive Sous Chef is expected to deliver high-quality, well-presented meals in accordance with Parkhurst Gold Standards, manage kitchen operations, and foster a respectful and inclusive kitchen culture.

Requirements

At least 7 years of professional experience, including at least 5 years in culinary roles.
Skilled in food preparation, menu planning, execution, and quality control.
Ability to manage food costs, portion control, and waste reduction while adhering to budget guidelines.
Experience supervising and training kitchen staff in safety, sanitation, and production practices.
Strong focus on guest satisfaction, menu responsiveness, and maintaining cooperative relationships across departments.

Nice To Haves

Degree in Culinary Arts preferred.

Responsibilities

Deliver high-quality, well-presented meals that exceed guest expectations and meet Parkhurst Gold Standards.
Lead and support the kitchen team, fostering a respectful and inclusive environment.
Oversee kitchen operations, including menu execution, inventory management, and food preparation.
Build, guide, and develop the team to ensure efficient operations, high-quality production, and a positive kitchen culture.
Oversee preparation of meals for guests and adjust food production to match fresh ingredient availability.
Manage food inventory, monitor and order supplies, and contribute to menu development.
Oversee hourly team members on a day-to-day basis and contribute to staffing and team development.
Lead a kitchen site independently and assume full ownership of the kitchens when the Executive Chef is not onsite.
Maintain guest satisfaction with culinary offerings and cooperative relationships across departments.
Manage a cost center and food costs, portion control, and waste reduction in accordance with budget guidelines.
Supervise and train kitchen staff in safety, sanitation, and production practices.