Executive Sous Chef

Modesto, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

competitive salary with bonus potential

Access to comprehensive benefits, because when the game is always on, your well-being matters!

weekly pay

Flexible scheduling designed to promote work-life balance

Shift meal discount and generous family dining discount

Best in Class Training, Leadership Development, and Continuous Learning opportunities

Significant Advancement Opportunities within the company

paid time off (PTO)

401(k) retirement plan

Tuition Benefits / Reimbursement

Medical, dental, and vision insurance coverage

Champions of Hope

Cash Referral Program

Journey Wellbeing Support Tool

PerkSpot Discount Program

Recognition and awards program

Slip Resistant Shoes Programs

community and charitable involvement initiatives

Igniting Dreams Grant Program

Training Contests and incentives

Job Description

Buffalo Wild Wings is a leading American casual dining restaurant and sports bar franchise known for its vibrant atmosphere, extensive menu featuring wings and signature sauces, and commitment to providing an exceptional guest experience. Established with a passion for delivering great food and unforgettable moments centered around sports and social gatherings, Buffalo Wild Wings operates numerous locations across the United States and beyond, creating a dynamic environment where food, fun, and community intersect. The brand deeply values teamwork, innovation, and quality service, making it a sought-after place for culinary professionals who aspire to grow within the restaurant industry.

The role of Executive Sous Chef at Buffalo Wild Wings is a pivotal leadership position within the kitchen team, entrusted with maintaining high standards in food preparation, presentation, and overall kitchen operations. As the culinary cornerstone of the location, the Executive Sous Chef plays a critical role in managing daily kitchen activities, ensuring consistent delivery of delicious, high-quality dishes that elevate the guest dining experience. This role requires a seasoned culinary professional capable of handling the fast-paced environment of a high-volume kitchen while effectively leading and mentoring team members.

In this role, the Executive Sous Chef acts as the right hand to the Executive Chef and is responsible for overseeing the kitchen in their absence. The position demands impeccable organizational skills to manage inventory, control food costs, and maintain food safety and sanitation compliance according to HACCP standards. The Executive Sous Chef also contributes to menu development and kitchen process improvements, fostering a culture of excellence and continuous learning within the back-of-house team. This full-time on-site role offers competitive salary with bonus potential, comprehensive benefits, and opportunities for professional growth, making it a rewarding career choice for culinary leaders dedicated to quality and operational efficiency.

Job Requirements

proven experience in high-volume kitchen management
strong culinary skills
leadership and team management ability
excellent organizational skills
effective communication skills
knowledge of food safety and sanitation standards
ability to work in fast-paced environment
flexibility to work varied shifts

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, capable of efficiently directing all back-of-house operations
Strong communication skills for effective collaboration with the Executive Chef, front-of-house management, and team members
Commitment to maintaining the highest standards of food safety, sanitation, and kitchen cleanliness

Job Duties

Your role is central to managing the day-to-day operations, ensuring every dish meets our exacting standards for preparation and presentation, even during peak rush times
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