Executive Sous Chef

Napa, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Day Shifts

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

401(k)

Career development opportunities

Paid holidays

Job Description

BOA Steakhouse, a distinguished name in the realm of American steakhouse cuisine, is currently seeking a dedicated Executive Sous Chef to join its esteemed culinary team. Located at the Casa Mani Resort, BOA Steakhouse is part of the Innovative Dining Group, a collection of trendy and vibrant dining establishments in Southern California that include Sushi Roku and Katana Robata & Sushi Bar. This innovative steakhouse blends traditional dishes with inventive culinary techniques, set in a lively atmosphere complemented by an array of custom cocktails. Our commitment to unmatched hospitality has quickly made BOA Steakhouse a preferred destination for gastronomes and tastemakers from all corners of the world. If you have a passion for culinary arts and leadership, this role offers a unique opportunity to be part of a dynamic team that is shaping the future of fine dining in Napa.

As the Executive Sous Chef, you will play a pivotal role in supervising kitchen operations alongside the Executive Chef or Chef de Cuisine (CDC) and stepping in during their absence to maintain high standards. Your responsibilities will range from overseeing food production to ensuring compliance with food service regulations and proper handling procedures. You will lead and motivate your kitchen staff, fostering an environment of support, training, and adherence to company standards. This role requires hands-on involvement in daily kitchen functions, including directing food production on the line, managing inventory levels, completing orders, and participating in recipe development. Additionally, you will perform administrative tasks such as filing paperwork, managing food budgets, and contributing to pricing strategies. Excellent customer service skills are vital as you will be expected to maintain composure under pressure and consistently deliver exceptional service and hospitality. This role is not only about kitchen leadership but also about creating a positive, professional workplace culture that encourages growth and learning. Join BOA Steakhouse to embark on a rewarding culinary journey where your expertise will directly impact our restaurant's continued success and renowned reputation.

Job Requirements

2 years previous experience as an Executive Sous Chef in a high-end, high-volume restaurant
ability to multi-task and work efficiently under pressure
proficiency in Microsoft Suite: Outlook, Word, Excel
experience with Restaurant POS Systems
strong communication skills
positive attitude and strong work ethic
flexible availability to work days, nights, weekends
valid Food Handler Card at time of hire
ability to work standing for long periods
ability to lift up to 50 lbs
ability to manage physically demanding role
must be 18 years or older

Job Qualifications

2 years previous experience as an Executive Sous Chef in a high-end, high-volume restaurant
proficiency in Microsoft Suite including Outlook, Word, Excel
familiarity with Restaurant POS Systems
strong communication skills with guests and teammates
positive and upbeat attitude with strong work ethic
valid Food Handler Card
ability to work standing for long periods, lift up to 50 lbs, and perform physically demanding tasks
flexibility to work days, nights, weekends
must be 18 years or older

Job Duties

supervise kitchen operations in conjunction with the Executive Chef or CDC
ensure all food production workers perform duties according to company standards
maintain extensive knowledge of restaurant food offerings and beverage program
ensure compliance with food service regulations and proper food handling
manage kitchen staff with supportive leadership and motivation
train and coach kitchen staff on company standards 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
manage daily ordering, receiving and quality control for kitchen operations
assemble food production lines ensuring proper stock levels
set up production cycles and manage inventory levels
participate in recipe development and maintain core recipe files
conduct orientation and performance evaluations for kitchen staff
monitor food production areas for safety and sanitation compliance
file paperwork and complete daily operational tasks
continue self-education on food trends
foster a positive work environment through caring and professional communication
demonstrate excellent customer service and composure under pressure
embody exceptional service and hospitality