Executive Chef

Double Knot Delray is a vibrant dining establishment located in the heart of Delray Beach, Florida. This dynamic venue expertly blends the bold flavors of a traditional Japanese izakaya with the energetic vibe of the local community, creating a unique and immersive experience for its guests. Operated as an extension of the Schulson Collective, a renowned name in innovative culinary ventures, Double Knot Delray stands out as a trendsetting dining destination, widely recognized for its exceptional cuisine and lively atmosphere. The restaurant consists of two primary areas – an upstairs cocktail lounge that offers a lively social space featuring crafted cocktails, and a downstairs intimate sushi bar and robata grill where patrons can enjoy expertly prepared fresh sushi and flame-grilled specialties. Double Knot Delray attracts top culinary and mixology talent, making it a hotspot for professionals passionate about their craft and seeking to grow within an exciting environment. The establishment emphasizes quality, creativity, and community, catering to residents and visitors who appreciate thoughtfully curated dining experiences.

The Sous Chef role at Double Knot Delray is integral to maintaining the high standards and innovative spirit that the restaurant embodies. This position requires a seasoned culinary professional responsible for overseeing the kitchen operations, including the back of house team, recipe development, food quality, and sanitation standards. The Sous Chef will conduct regular inspections of food preparation and service, ensuring all dishes meet the restaurant's aesthetic and flavor expectations. Moreover, this role involves significant leadership, including hiring, training, and developing kitchen staff, while implementing corrective measures when needed in accordance with company policies. The Sous Chef contributes to menu planning and recipe testing while monitoring food and labor costs to optimize profitability. Collaboration with the General Manager is essential to maintain product consistency and manage special events. The role demands the ability to fill in at various stations, demonstrating flexibility and hands-on involvement in daily kitchen operations. Additionally, the Sous Chef is accountable for coordinating with vendors, managing maintenance needs, and submitting operational reports. Physical demands include standing or walking for extended periods and the ability to lift moderate weight, supporting the fast-paced nature of the restaurant environment. This full-time position requires at least seven years of kitchen management experience, preferably with a degree in Culinary Arts. Strong communication, problem-solving skills, and proficiency with Microsoft Office and scheduling tools are essential. The candidate must be able to thrive under pressure, meet deadlines, and embody teamwork values aligned with the Schulson Collective's core principles. This opportunity offers an exciting career path for culinary leaders seeking to join a respected and trend-forward hospitality group in a diverse and lively market.