Executive Sous Chef

Harker Heights, TX, 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

Paid Time Off

401(k) retirement plan

Tuition Benefits

Medical insurance

Dental Insurance

Vision Insurance

Recognition and awards program

Referral program

wellbeing support tool

Discount Program

Community involvement initiatives

Training Contests and incentives

Job Description

Buffalo Wild Wings is a renowned restaurant chain famous for its wings, sports bar atmosphere, and diverse menu. Established as a vibrant culinary destination, the brand has built a loyal following by providing a lively and engaging dining experience where guests can enjoy quality food alongside big-screen sports entertainment. Known for its commitment to quality and consistency, Buffalo Wild Wings operates multiple locations across various regions, each dedicated to delivering exceptional service and food to every visitor. The company prides itself on fostering a positive work environment that encourages teamwork, continuous learning, and employee growth. As a leading player in the casual dining segment, Buffalo Wild Wings focuses on innovation in menu offerings, customer satisfaction, and operational excellence to maintain its status as a top choice for dining and sports entertainment enthusiasts.

The role of Executive Sous Chef at Buffalo Wild Wings is a pivotal position that centers on the leadership and operational management of the kitchen team. Serving as the culinary cornerstone, the Executive Sous Chef plays a critical role in overseeing day-to-day kitchen activities, ensuring that food preparation and presentation meet the company’s high standards even under high-volume and fast-paced conditions. This position requires a skilled culinary professional equipped with exceptional culinary techniques, strong organizational skills, and the ability to lead and inspire a diverse team. Working closely with the Executive Chef and front-of-house management, the Executive Sous Chef ensures seamless coordination and communication to enhance the overall guest experience. This role involves managing inventory, controlling food costs, maintaining sanitation and safety compliance, and contributing to menu development. With a competitive salary and bonus potential, along with a comprehensive benefits package, this opportunity offers significant room for professional advancement and continuous skill development in a dynamic and supportive environment. The Executive Sous Chef will be integral in maintaining Buffalo Wild Wings’ reputation for quality and consistency, making it an exciting career opportunity for passionate culinary leaders.

Job Requirements

Proven experience in kitchen management roles
strong culinary skills and knowledge of food preparation
leadership experience managing a kitchen team
excellent organizational abilities and time management
good 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, 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

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