Executive Sous Chef

Our company is seeking a dedicated Executive Sous Chef to become a pivotal member of our culinary leadership team. As an iconic brand known for exceptional dining experiences, our establishment is committed to delivering high-quality food and outstanding service to our valued guests. We pride ourselves on maintaining a strong core value system, upholding policies and procedures, and fostering an environment where team members can grow and thrive. The Executive Sous Chef role is a leadership position that requires a blend of culinary expertise, management skills, and a commitment to excellence. This role operates in a fine dining, high-volume restaurant environment where maintaining exceptional standards in food preparation, presentation, and kitchen operations is essential.

The Executive Sous Chef is entrusted with assuming full responsibility for kitchen operations in the absence of the Executive Chef. This role demands a proactive approach to managing kitchen staff, supervising food preparation, and ensuring that all dishes meet the highest culinary standards. The Executive Sous Chef will work closely with the Executive Chef to manage food ordering, plan seasonal menus, and test recipes to keep offerings innovative and aligned with customer expectations. By coordinating and participating in daily kitchen operations, this role helps maintain smooth workflows and adherence to safety and sanitation protocols. In addition to culinary leadership, the role involves cost and labor management, including monitoring food and labor costs to meet restaurant budget goals.

This position requires someone who has at least five years of experience in a fine dining, high-volume environment and has progressively assumed culinary and management responsibilities. Strong organizational skills are necessary to juggle diverse duties and direct staff effectively. The Executive Sous Chef must also demonstrate effective communication and interpersonal skills to motivate and develop kitchen co-workers. Possession of food safety certifications and a commitment to health and safety regulations are mandatory aspects of the role.

Additional qualifications include advanced knife skills, the ability to manage kitchen equipment safely, and outstanding time management capabilities to make sound decisions quickly. Physical stamina is also important, as the job involves standing and walking for extended periods, lifting heavy items, and repetitive motions. The ability to lead in both English and Spanish (preferred but not required) will enhance communication effectiveness within our diverse team. Comfort with technology, including POS systems, scheduling software, Microsoft Office, and inventory and budgeting tools, will support efficient daily operations.

The salary range for this full-time position is $80,000 to $85,000, reflecting the level of skill, responsibility, and leadership required. Joining our team means becoming part of a brand that values service excellence and hospitality, where your expertise will directly contribute to creating memorable guest experiences and maintaining our reputation for culinary distinction. We are looking for a culinary leader who wants to grow within a supportive, dynamic environment and help us continue to set the standard in the hospitality industry.