Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $78,000.00 - $85,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Merit-based raises
Performance incentives
Medical insurance
Dental Insurance
Vision Insurance
Group Life Insurance
Disability insurance
Group Accident Insurance
Hospital Indemnity insurance
critical illness insurance
401(k) Plan
Paid sick time
Paid Time Off
Employee assistance program
Commuter Benefits
dependent care benefits
employee dining discounts
Complimentary onsite meals
Career development opportunities
limitless growth opportunities
Job Description
THE ONE GROUP is a renowned global hospitality brand specializing in vibrant, upscale dining experiences that blend innovative cuisine with exceptional service. With a presence across major cities, THE ONE GROUP is celebrated for its commitment to excellence in culinary artistry, guest experience, and team culture. The company fosters an environment where creativity and passion thrive, promoting growth and career advancement among its employees. This dynamic organization offers not only a workplace but a career platform within an expanding global brand, appealing to those eager to excel in the hospitality industry.
The role of Executive Sous Chef is cr... Show More
The role of Executive Sous Chef is cr... Show More
Job Requirements
- Ability to stand for extended periods and work in a high-heat environment
- Capability to lift and carry up to 50 lbs
- Flexible schedule including availability on nights, weekends, and holidays
Job Qualifications
- 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment
- Proven ability to manage kitchen operations, control food costs, and optimize efficiency
- Strong leadership, communication, and team development skills
- Expertise in menu development, execution, and culinary innovation
- Ability to execute all kitchen positions and support staff when needed
- SERV Safe Food Manager Certification or equivalent as per state law
- Experience with restaurant POS and inventory management systems
Job Duties
- Support the Executive Chef in overseeing all aspects of kitchen operations
- Ensure every dish meets high-quality standards in taste, presentation, and consistency
- Expedite orders efficiently to maintain smooth kitchen flow and timely service
- Conduct daily line checks including temperature verification, ingredient freshness, and plating consistency
- Create and execute seasonal menu specials aligned with the brand and guest expectations
- Collaborate with the Events Department to update menus and meet event-specific culinary demands
- Train, mentor, and develop kitchen staff to uphold brand standards
- Ensure a collaborative and respectful work environment for both BOH and FOH teams
- Foster a culture of excellence, creativity, and teamwork in the kitchen
- Inspire and motivate the culinary team to perform at the highest level
- Maintain labor, food costs, and inventory control within budget parameters
- Implement waste reduction strategies and optimize portion control
- Work closely with the purchasing team to ensure high-quality ingredient sourcing
- Monitor P-mix reports and adjust menus based on sales trends
- Review monthly P&L reports and address variances
- Enforce health and safety regulations ensuring compliance with all local and corporate food safety standards
- Maintain a spotless and organized kitchen exceeding all cleanliness standards
- Ensure proper storage, rotation, and handling of food items to maintain freshness and safety
- Supervise kitchen closing procedures ensuring all equipment and refrigeration units are properly secured
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
OysterLink helps hospitality teams hire in one place.
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