Executive Sous Chef

Aba•Austin, TX

7d•$60,000 - $90,000•Onsite

About The Position

Aba Austin is hiring an Executive Sous Chef to lead back-of-house kitchen operations. The role oversees mid and closing duties, kitchen shifts, food preparation and cooking, inventory, ordering, and food and labor cost controls. The Executive Sous Chef supervises kitchen, dish, and other back-of-house teams; supports hiring, onboarding, training, and employee development; and coordinates with the general manager and management team. The position requires working a variety of days and shifts, including early mornings, late nights, and weekends, and may involve work at multiple sites with or without overnight travel. The salary range is $60,000–$90,000 per year. Aba is a Mediterranean restaurant with a California influence, located on South Congress at Music Lane in Austin. Its menu reflects Chef Partner CJ Jacobson’s modern approach to Mediterranean cooking, and its beverage program features spirits and rare wines from lesser-known Mediterranean regions. The restaurant is part of Lettuce Entertain You Restaurants, which describes its culture as people-focused and committed to welcoming unique perspectives and nurturing diverse talents.

Requirements

At least 4 years of Executive Sous Chef experience in a full-service restaurant.
Ability to lead and manage kitchen staff.
Ability to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds.

Responsibilities

Oversee all mid- and closing kitchen duties and contribute to inventory, ordering, and control of food and labor costs.
Run back-of-house shifts and ensure effective and efficient operations, including food preparation and cooking; maintain adequate inventory of food and supplies; and supervise kitchen, dish, and other back-of-house teams.
Lead back-of-house pre-shift meetings and participate in line, temperature, and cooler checks and food tastings for the shift.
Partner with the general manager and/or designated managers or chefs to regularly review and maintain recipe books.
Perform regular line checks throughout the day to ensure the quality of menu items.
Purchase and order food products and supplies, including daily product orders.
Communicate food production and timing issues, needs, and special requests effectively between front-of-house and back-of-house teams.
Partner with the general manager and management team to interview, hire, onboard, train, supervise, and develop back-of-house employees and teams as needed.
Model and promote teamwork across all teams.
Use tact and good judgment when addressing challenges involving guests, vendors, and employees, responding with patience and courtesy.
Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites with or without overnight travel, as needed.