Executive Sous Chef

Napa, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Day Shifts

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Professional development opportunities

Job Description

BOA Steakhouse is a premier dining establishment located within the Casa Mani Resort that specializes in delivering an unparalleled American steakhouse culinary experience. Situated in Southern California, BOA Steakhouse is part of the Innovative Dining Group, a celebrated collection of cutting-edge restaurants including Sushi Roku and Katana Robata & Sushi Bar. The restaurant is renowned for its inventive take on traditional steakhouse fare, blending classic American dishes with modern flair, all served within a vibrant and stylish atmosphere. Accompanying the exquisite food offerings is a curated selection of custom cocktails, designed to elevate the dining experience further. With a strong commitment to hospitality and excellence, BOA Steakhouse has swiftly become a favored destination for food enthusiasts and tastemakers both local and international. Boasting a team-oriented culture, BOA Steakhouse prides itself on creating an environment that fosters creativity, innovation, and professional growth among its staff. The company values diversity, welcomes all applicants, and maintains equal opportunity employment policies.

The role of Executive Sous Chef at BOA Steakhouse is vital to maintaining the exceptional quality and operational standards within the kitchen. This leadership position involves overseeing kitchen activities in close collaboration with the Executive Chef or Chef de Cuisine (CDC), ensuring that food preparation adheres to the high standards synonymous with BOA Steakhouse. The Executive Sous Chef will possess expert knowledge of the restaurant's food and beverage program, ensuring all dishes meet precise quality and presentation standards. Responsibilities include managing, coaching, and motivating the back-of-house staff to deliver consistent excellence, maintaining compliance with food safety regulations, and actively participating in creating work schedules and inventory management. This role demands a hands-on leader who also contributes to recipe development, inventory control, and performance assessments. Candidates must bring a strong work ethic, a positive and adaptable attitude, and the capacity to thrive in a fast-paced, high-volume environment. With a focus on supportive leadership, the Executive Sous Chef champions a culture of teamwork, continuous learning, and exceptional hospitality, ensuring that each guest enjoys an extraordinary culinary journey at BOA Steakhouse Napa. This is a full-time opportunity for experienced culinary professionals eager to contribute their talents to a distinguished and dynamic restaurant group.

Job Requirements

Two years previous experience as an Executive Sous Chef in a high-end, high-volume restaurant
Ability to multi-task and work efficiently under pressure
Proficient in Microsoft Suite including Outlook, Word, Excel, and restaurant POS systems
Strong communication skills
A positive, upbeat attitude with a strong work ethic
Flexible availability for days, nights, and weekends
Valid Food Handler Card upon hire
Ability to work standing for long periods and lift up to 50 lbs
Must be 18 years or older.

Job Qualifications

Two years experience as an Executive Sous Chef in a high-end, high-volume restaurant
Strong communication skills with guests and teammates
Proficient in Microsoft Suite including Outlook, Word, and Excel
Experience with restaurant POS systems
Ability to multi-task and work efficiently under pressure
Positive and upbeat attitude with strong work ethic
Flexible availability including days, nights, and weekends
Valid Food Handler Card upon hire
Ability to work standing for long periods and lift up to 50 lbs
Must be 18 years or older.

Job Duties

Supervise kitchen operations in conjunction with Executive Chef or CDC
Ensure food production workers perform duties as prescribed by company standards
Manage kitchen staff and provide supportive leadership and motivation
Train and coach kitchen staff on company standards, policies, and sanitation requirements
Assist in creating weekly work schedules for hourly back-of-house employees
Direct kitchen employees with food production using a hands-on approach
Oversee daily ordering and receiving operations, ensure quality and order accuracy
Assemble food production lines and maintain proper stock throughout service
Set up production cycles and manage inventory levels
Participate in recipe development and maintain core recipe files
Conduct orientation and performance evaluations for new employees
Monitor food production areas for safety and sanitation
Complete administrative tasks including invoicing, budgeting, and pricing
Pursue self-education on food trends
Foster a positive work environment through professional communication
Demonstrate excellent customer service skills and composure under pressure
Embody exceptional service and hospitality.