Executive Sous Chef

Pittsburg, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

competitive salary with bonus potential

Access to comprehensive benefits

weekly pay

flexible scheduling

shift meal discount

Generous family dining discount

best in class training

Job Description

Buffalo Wild Wings is a leading casual dining restaurant chain specializing in wings, sports, and entertainment, renowned for creating an energetic atmosphere where guests can enjoy great food and sports simultaneously. Since its founding, Buffalo Wild Wings has grown to become a popular destination for sports enthusiasts and food lovers alike, offering a diverse menu featuring their signature wings with a variety of sauces and seasonings alongside a robust selection of drinks. The company is committed to delivering exceptional guest experiences through top-notch service and high-quality food in a vibrant, team-focused environment. With a strong emphasis on continuous learning, leadership development, and community involvement, Buffalo Wild Wings cultivates an inclusive workplace where employees can thrive and grow their careers. The employment type for the Executive Sous Chef position is full-time, accompanied by a competitive salary with bonus potential.

As the Executive Sous Chef at Buffalo Wild Wings, you will play a pivotal role as the culinary cornerstone of your location, directly influencing the kitchen's success and the overall guest dining experience. You will take charge of the day-to-day kitchen operations, ensuring that every dish meets the brand's high standards for preparation, taste, consistency, and presentation, even during peak rush hours. This leadership position requires exceptional culinary expertise, organization, and the ability to inspire a diverse kitchen team. Your responsibilities will include overseeing inventory management to control food costs and reduce waste, maintaining strict compliance with health and sanitation regulations, and fostering effective communication between back-of-house and front-of-house teams. In addition, you will contribute to menu development efforts, recipe refinement, and enhancing kitchen processes to improve efficiency and quality. Buffalo Wild Wings values leadership that mentors and motivates its team while upholding the highest standards of food safety, quality, and cleanliness. Working with a culture that prioritizes work-life balance, professional growth, and recognition, you will be supported by extensive training and development programs, wellness initiatives, and advancement opportunities. This role is ideal for culinary professionals seeking to leverage their experience in high-volume kitchens and take a significant leadership position within a dynamic hospitality company.

Job Requirements

High school diploma or equivalent
Proven experience in a high-volume kitchen management role
Strong leadership qualities
Excellent communication skills
Ability to work in a fast-paced environment
Knowledge of food safety and sanitation standards
Ability to manage inventory and control food costs
Flexibility to work various shifts including nights and weekends

Job Qualifications

Proven experience in a high-volume kitchen management role such as sous chef or kitchen manager
Exceptional culinary skills with a deep understanding of food preparation techniques, quality control, and presentation
Demonstrated ability to lead, mentor, and motivate a large kitchen team effectively
Excellent organizational and time management skills
Strong communication skills for effective collaboration with executive chef, front-of-house management, and team members
Commitment to maintaining the highest standards of food safety, sanitation, and kitchen cleanliness

Job Duties

Oversee and manage all aspects of kitchen operations in the absence of the Executive Chef
Lead, train, and manage the culinary team to ensure consistent execution of all menu items and recipes
Maintain stringent food quality and presentation standards for every dish served
Manage inventory, ordering, and receiving processes to control food costs and minimize waste
Ensure strict compliance with all health, safety, and sanitation regulations (HACCP)
Develop and maintain positive working relationships and communication with both back-of-house and front-of-house teams
Contribute to menu development, recipe refinement, and kitchen efficiency improvements
Conduct regular kitchen equipment inspections and coordinate necessary maintenance or repairs
Manage kitchen labor costs through efficient scheduling and deployment of team members