Executive Sous Chef

Ankeny, IA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

competitive salary

bonus potential

weekly pay

flexible scheduling

shift meal discount

family dining discount

best in class training

Leadership development

Continuous learning opportunities

Significant advancement opportunities

Paid Time Off

401(k) retirement plan

Tuition benefits/reimbursement

Medical insurance

Dental Insurance

Vision Insurance

Champions of Hope

Cash Referral Program

Journey Wellbeing Support Tool

PerkSpot Discount Program

Recognition and awards program

Slip resistant shoes program

community and charitable involvement initiatives

Igniting Dreams Grant Program

Training Contests and incentives

Job Description

Buffalo Wild Wings is a leading American sports bar and restaurant franchise known for its vibrant atmosphere, extensive menu featuring wings and sauces, and commitment to delivering an exceptional guest experience. Founded in 1982, Buffalo Wild Wings has grown to become a popular destination for sports enthusiasts and food lovers alike, offering a lively setting where customers can enjoy high-quality food while watching live sports. The company pride itself on its dynamic culture, innovation in menu offerings, and a team-oriented approach to service. With a focus on consistency, safety, and culinary excellence, Buffalo Wild Wings continues to expand its footprint and maintain a strong reputation in the casual dining industry.

As the Executive Sous Chef at Buffalo Wild Wings, you will be the culinary cornerstone of the location, playing a crucial role in leading the kitchen team to deliver consistently delicious, high-quality food that enhances the overall guest experience. This role requires a hands-on leader who is adept at managing day-to-day kitchen operations while upholding the highest standards of food preparation and presentation. You will oversee all culinary activities in the absence of the Executive Chef, ensuring that each dish meets the brand's exacting standards even during peak hours. Your leadership will be vital in training, mentoring, and motivating the kitchen staff, ensuring smooth and efficient kitchen operations. You will also be responsible for inventory control, managing food costs, and maintaining compliance with all health and safety regulations. Beyond operational duties, you will contribute to menu development, refine recipes, and implement initiatives to improve kitchen efficiency. This role offers a competitive salary with bonus potential and comprehensive benefits, including weekly pay, flexible scheduling, paid time off, and opportunities for professional growth and leadership development within a well-established and fast-paced environment.

Job Requirements

Proven experience in kitchen management or equivalent culinary leadership role
strong knowledge of food safety regulations and kitchen sanitation standards
excellent leadership, communication, and team management skills
ability to work effectively in a fast-paced, high-volume restaurant environment
strong organizational and multitasking abilities
culinary degree or relevant certification preferred
availability to work flexible hours including nights, weekends, and holidays

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
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