Executive Sous Chef

Blaine, MN, 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

Leadership development

Career advancement opportunities

Recognition Program

Job Description

Buffalo Wild Wings is a renowned American casual dining restaurant and sports bar franchise specializing in flavorful chicken wings, diverse American cuisine, and a vibrant atmosphere enhanced by multiple screens showcasing live sports. Established as a leader in the casual dining industry, Buffalo Wild Wings prides itself on delivering an engaging guest experience where food, sports, and social interactions blend seamlessly. With numerous locations across the country, the brand is known for its dynamic work environment and commitment to quality, consistency, and customer satisfaction.

The Executive Sous Chef at Buffalo Wild Wings plays a crucial role in the culinary and operational success of the location. Serving as the culinary cornerstone, this position is pivotal in leading the kitchen team to deliver consistently delicious, high-quality meals that not only satisfy but exceed guest expectations. In this demanding role, the Executive Sous Chef is responsible for managing daily kitchen operations, ensuring that each dish meets the restaurant's rigorous standards for preparation, taste, and visual appeal, particularly during peak hours. As a bridge between the Executive Chef and kitchen staff, the Executive Sous Chef adeptly oversees all back-of-house activities, maintains inventory controls, and fosters a positive working environment conducive to teamwork and excellence.

This leadership position requires a blend of exemplary culinary skills and strong management capabilities. The Executive Sous Chef mentors and inspires a diverse kitchen team, emphasizing precision, speed, and adherence to safety protocols. By efficiently managing food costs and waste, controlling labor schedules, and actively participating in menu development and kitchen process improvements, this role ensures operational efficiency without compromising quality. Moreover, the Executive Sous Chef collaborates closely with front-of-house management to ensure smooth coordination, optimize guest satisfaction, and uphold buffalos legendary standards. The role also embraces continuous learning and leadership development, reflecting the company’s dedication to nurturing talent and offering significant advancement opportunities. Competitive compensation, comprehensive benefits, and a vibrant work culture make this an excellent career opportunity for culinary professionals dedicated to excellence and growth.

Job Requirements

High school diploma or equivalent
Proven experience in kitchen management or similar culinary leadership role
Strong knowledge of food safety regulations and sanitation standards
Ability to work flexible hours including nights, weekends, and holidays
Capability to manage high-pressure situations in a fast-paced kitchen environment
Physical stamina to stand for extended periods and lift heavy kitchen equipment
Effective interpersonal and communication skills for team leadership and collaboration

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