Executive Sous Chef 2

Parkhurst Dining (Eatn Park Hospitality Group)•Washington, PA

19d

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 role serves as a second-level leader for the kitchens and is solely accountable for a cost center. The Executive Sous Chef independently leads a kitchen site and assumes full ownership of the kitchens when the Executive Chef is not onsite. The position oversees meal preparation for guests, food inventory, production adjustments based on fresh ingredient availability, and day-to-day supervision of hourly team members. Additional responsibilities include contributing to menu development, monitoring and ordering supplies, staffing, team development, and guest satisfaction with culinary offerings. The role is full-time and averages 50 hours per week, including some evenings and weekends.

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

A degree in Culinary Arts is preferred.

Responsibilities

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