Multi-Unit Executive Sous Chef at Craft and Crew Hospitality

Craft & Crew Hospitality•Minneapolis, MN

About The Position

Ready to Lead Across Multiple Kitchens? Craft & Crew Hospitality is seeking a Multi-Unit Executive Sous Chef to provide hands-on culinary leadership and operational support across our restaurant portfolio in the Twin Cities. This is a high-impact leadership role designed for an experienced Sous Chef (minimum 3 years in a Sous Chef role) who thrives in dynamic environments and is ready to develop into an Executive Chef or senior culinary leader within our organization. You won't just support one kitchen - you'll strengthen an entire brand. ABOUT CRAFT & CREW HOSPITALITY Our mission is to provide craft food and spirits in a fun and welcoming setting that reflects our community, our guests, and our team. We are a mission- and values-driven organization focused on strong culture, culinary excellence, and leadership development. Our locations include: The Howe - South Minneapolis Stanley's - Northeast Minneapolis The Block - St. Louis Park The Block - Rogers Pub 819 - Hopkins Duke's on 7 - Minnetonka Wells Roadside - St. Louis Park We believe in growing leaders from within - and this role plays a key part in strengthening and supporting our culinary teams across all locations. WHAT YOU'LL DO AS A MULTI-UNIT EXECUTIVE SOUS CHEF This role is hands-on, adaptable, and leadership-focused. You will: Provide operational BOH leadership across all Craft & Crew locations Support kitchens during peak seasons, leadership transitions, PTO coverage, new openings, or performance improvement initiatives Ensure consistency in food quality, execution, and company standards brand-wide Assist in training and development of Sous Chefs and BOH teams Reinforce food cost controls, labor targets, and inventory systems Support new menu rollouts and seasonal changes Help implement and maintain culinary systems and best practices Step into temporary kitchen leadership roles when needed You'll serve as a cultural leader and standards champion, ensuring each location operates at a high level of consistency, profitability, and team engagement.

Requirements

Minimum 3 years of experience as a Sous Chef
7+ years total restaurant experience
Proven ability to lead in multiple environments
Strong adaptability and problem-solving skills
Food costing, labor management, and inventory expertise
Excellent communication and cross-functional leadership skills
ServSafe Certification
Open and flexible availability
Ability to travel between locations throughout the Twin Cities
You must be confident stepping into different kitchens, building trust quickly, and elevating performance immediately.

Responsibilities

Provide operational BOH leadership across all Craft & Crew locations
Support kitchens during peak seasons, leadership transitions, PTO coverage, new openings, or performance improvement initiatives
Ensure consistency in food quality, execution, and company standards brand-wide
Assist in training and development of Sous Chefs and BOH teams
Reinforce food cost controls, labor targets, and inventory systems
Support new menu rollouts and seasonal changes
Help implement and maintain culinary systems and best practices
Step into temporary kitchen leadership roles when needed
Serve as a cultural leader and standards champion, ensuring each location operates at a high level of consistency, profitability, and team engagement.