Executive Sous Chef

Weslaco, TX, 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

best in class training

Leadership development

Continuous learning opportunities

Significant advancement opportunities

paid time off (PTO)

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 Programs

community and charitable involvement initiatives

Igniting Dreams Grant Program

Training Contests and incentives

Job Description

Buffalo Wild Wings is a renowned American casual dining restaurant and sports bar franchise known for its vibrant atmosphere, wide range of wings flavors, and dedication to delivering a memorable guest experience through exceptional food and service. Established with a passion for game-day excitement, Buffalo Wild Wings has grown significantly, attracting sports enthusiasts and food lovers alike by combining great food with a lively environment for fans to gather and enjoy games. As a franchise, it prides itself on maintaining consistent quality and fostering a team-oriented culture across its many locations nationwide.

The Executive Sous Chef role at Buffalo Wild Wings is pivotal in upholding the brand's reputation for culinary excellence and operational efficiency. This position serves as the culinary cornerstone of the location, where you will lead the kitchen team in delivering delicious, high-quality food that enhances the overall guest experience. The role involves managing the day-to-day kitchen operations to ensure that each dish meets the company’s stringent standards for preparation and presentation, especially during high-volume periods and peak rush times. The Executive Sous Chef is entrusted with overseeing inventory management, monitoring food quality, enforcing safety and sanitation regulations, and contributing to menu innovation and kitchen efficiency.

In this role, leadership is critical as you will train, mentor, and motivate a large kitchen team to perform at their best while fostering an environment of teamwork and continuous improvement. You will also collaborate closely with the Executive Chef, front-of-house management, and other team members to create seamless operations and ensure excellent service delivery. The position offers competitive salary packages, including potential bonuses, alongside comprehensive benefits like health insurance, paid time off, retirement plans, and various employee development programs. Flexible scheduling promotes work-life balance, and the company invests heavily in training, leadership development, and career advancement, providing an exciting opportunity for culinary professionals looking to grow within a dynamic and supportive environment.

Job Requirements

Proven experience in a high-volume kitchen management role such as sous chef or kitchen manager
Exceptional culinary skills with an understanding of food preparation techniques, quality control, and presentation
Ability to lead, mentor, and motivate a large kitchen team
Excellent organizational and time management skills
Strong communication skills
Commitment to maintaining food safety, sanitation, and kitchen cleanliness

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 and front-of-house management
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