Executive Sous Chef

Pembroke Pines, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

competitive salary with bonus potential

comprehensive benefits

weekly pay

flexible scheduling

shift meal discount

family dining discount

paid time off (PTO)

401(k) retirement plan

Tuition Benefits / Reimbursement

Medical insurance

Dental Insurance

Vision Insurance

Recognition and awards program

Cash Referral Program

wellbeing support tool

Discount Program

Slip resistant shoes program

Community involvement initiatives

Job Description

Buffalo Wild Wings is a renowned restaurant brand famous for its vibrant sports bar atmosphere, extensive menu featuring its signature wings, and dedication to excellent customer service. Founded with a passion for quality food and communal dining experiences, Buffalo Wild Wings has established itself as a popular destination for guests seeking a lively environment paired with consistently delicious meals. As a part of a large network of casual dining restaurants, it prides itself on innovative menu offerings, state-of-the-art kitchen technology, and fostering a work culture that emphasizes teamwork, learning, and professional growth.

The Executive Sous Chef position at Buffalo Wild Wings is a pivotal role within the culinary operations, responsible for supporting the Executive Chef and ensuring the smooth functioning of the kitchen. In this full-time role, the Executive Sous Chef serves as the culinary cornerstone of the location, expertly managing day-to-day kitchen activities, overseeing food preparation and presentation, and leading the kitchen team to maintain Buffalo Wild Wings' exacting food quality standards. This position is vital in maintaining the high-energy dining experience during both regular shifts and peak rush periods.

An Executive Sous Chef at Buffalo Wild Wings plays a central leadership role requiring exceptional culinary skills and the ability to mentor and motivate a large team efficiently. This individual monitors inventory and food ordering processes to optimize costs, ensures strict adherence to health and safety standards, and actively contributes to menu development and operational improvements. Their organizational and time management skills are key to coordinating kitchen operations, managing labor costs through strategic scheduling, and fostering positive communication between the kitchen and front-of-house teams. The role offers an exciting opportunity to work in a dynamic environment where culinary passion meets innovative restaurant management, with significant room for career advancement and leadership development while enjoying comprehensive benefits and a competitive salary with bonus potential.

Job Requirements

Minimum of 3 years experience in kitchen management or executive sous chef roles
Culinary degree or equivalent professional culinary training preferred
Ability to work in a fast-paced and high-volume kitchen environment
Flexibility to work various shifts including nights, weekends, and holidays
Strong leadership qualities and team management capabilities
Knowledge of health and safety standards including HACCP
Excellent communication and interpersonal skills
Ability to maintain composure and efficiency during peak periods

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 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

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