Executive Sous Chef
About The Position
The Executive Sous Chef serves as the second-in-command in the absence of the Executive Chef and plays a key leadership role in overseeing kitchen operations. This position is responsible for driving daily production, maintaining high food quality standards, and ensuring effective cost control. Success in this role requires a balance of strong culinary expertise and operational leadership. The Executive Sous Chef must be equally comfortable executing high-level cooking techniques on the line while simultaneously managing staff, workflow, and departmental performance in a fast-paced environment.
Requirements
- Flexibility to work extended hours, including evenings, weekends, and holidays to meet operational demands.
- Associate or bachelor’s degree in culinary arts from an accredited culinary school.
- 8-12 years of progressive kitchen experience, with at least 3 years in a supervisory role.
- Demonstrated experience managing kitchen team of 10-30 people across multiple stations or outlets.
- Track record of food cost management.
Nice To Haves
- Michelin Star experience a plus.
Responsibilities
- Manage Multiple menus simultaneously across diverse locations.
- Train and mentor kitchen staff on proper cooking techniques, food preparation, and presentation standards.
- Schedule staff and manage labor budgets to meet operational needs.
- Establish a waste-conscious culture by developing and implementing food utilization and sustainability initiatives.
- Demonstrate a strong passion for food and hospitality, maintaining high standards of culinary excellence while fostering a collaborative, ego-free environment.
- Comprehensive understanding of kitchen hierarchy, brigade structure, and professional culinary communication protocols.
- Demonstrate urgency and responsiveness in addressing operational needs, responding to emails ensuring efficient kitchen execution and service.
- Take ownership of responsibilities and proactively address challenges before they impact service.
- Supervise all kitchen operations during shifts, ensuring food quality, timing, and presentation standards across all outlets.
- Assist the Executive Chef in menu development, recipe costing, and seasonal menu changes.
- Manage daily prep lists, station assignments, and line staffing to match forecasted covers and banquet volumes.
- Monitor food costs daily: track waste, manage portioning discipline, and flag variances to the Executive Chef.
- Execute complex banquet and catering production, coordinating timing across multiple event rooms and outlets.
- Maintain sanitation standards and lead the kitchen through health department inspections and internal audits.
- Order and receive food product, verify quality on delivery, and manage par levels to minimize spoilage.
- Step into the Executive Chef role during absences, representing the culinary department in leadership meetings.
- Enforce HACCP protocols, allergen management procedures, and safe food handling standards throughout the team.
- Must be available to work weekends and holidays as needed.
Benefits
- We celebrate diversity and are committed to creating an inclusive environment for all employees.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
