Executive Sous Chef

Maricopa, AZ, 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

Leadership development

paid time off (PTO)

401(k) retirement plan

Tuition Reimbursement

Medical insurance

Dental Insurance

Vision Insurance

Cash Referral Program

Community involvement initiatives

Recognition and awards program

Job Description

Buffalo Wild Wings is a leading casual dining restaurant chain known for its vibrant sports bar atmosphere, extensive menu of wings with a variety of sauces, and commitment to delivering an exceptional guest experience. As a company that prides itself on a dynamic dining environment where guests can enjoy great food and watch sports events live, Buffalo Wild Wings has earned a reputation for high-quality food and enthusiastic customer service. This establishment focuses on creating a welcoming atmosphere where friends and families can gather for entertainment and delicious meals. With numerous locations nationwide, Buffalo Wild Wings continues to expand while maintaining its core values of quality, innovation, and hospitality.

The Executive Sous Chef position at Buffalo Wild Wings plays a pivotal role in upholding these values within the kitchen. This role is critical for managing the culinary team and ensuring every dish served meets the company’s high standards for taste, presentation, and safety. The Executive Sous Chef is responsible for overseeing daily kitchen operations, particularly when the Executive Chef is unavailable, ensuring seamless continuity and operational excellence at all times. This leadership position requires a culinary professional with significant experience in high-volume kitchen settings and an ability to motivate and guide a diverse team. The role also involves managing inventory and food costs, maintaining compliance with health and safety regulations, and contributing to menu development and recipe refinement. Working in this fast-paced environment requires excellent organizational skills and the ability to multitask effectively, especially during peak periods.

In addition to technical culinary skills, the Executive Sous Chef collaborates closely with front-of-house management to foster a positive and unified service experience that enhances overall guest satisfaction. The position offers competitive compensation with bonus potential and a comprehensive benefits package designed to support employee well-being and professional growth. Buffalo Wild Wings emphasizes flexible scheduling to promote work-life balance, along with ongoing training and leadership development. As part of a company with significant advancement opportunities, an Executive Sous Chef has the chance to build a rewarding career while making a tangible impact on every guest’s dining experience.

Job Requirements

Proven experience in a high-volume kitchen management role
Exceptional culinary skills
Experience leading a large kitchen team
Excellent organizational and time management skills
Strong communication skills
Commitment to food safety and sanitation standards

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