Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $90,000.00
Work Schedule
Standard Hours
Job Description
Wegmans is a renowned supermarket chain based in Rochester, New York, known for its commitment to quality, customer service, and community engagement. Founded in 1916, Wegmans has grown into a celebrated name in the retail and food service industry, frequently recognized on the Fortune 100 Best Companies to Work For® list since its inception in 1998. The company prides itself on fostering a supportive and values-driven work environment that prioritizes the needs of its employees just as much as its customers. Employees at Wegmans benefit from competitive wages, comprehensive benefits, and opportunities for personal and professional growth, making it a rewarding place to build a career.
The Executive Sous Chef position at Next Door, a part of the Wegmans family, is a pivotal culinary leadership role located in Pittsford, NY, at 3220 Monroe Ave. This full-time role offers an annual salary range of $80,000 to $90,000 and includes a $5,000 sign-on bonus, highlighting the company's commitment to attracting top culinary talent. Candidates must be 18 years or older, and candidates residing outside the Rochester area must be willing to relocate, with relocation assistance provided.
In this senior kitchen leadership role, the Executive Sous Chef supports the Executive Chef in overseeing the entire culinary operation to deliver exceptional menu offerings that elevate the guest experience. This includes managing daily food preparation, enhancing menu creativity with seasonal specials, and leading special events such as private dinners and unique dining experiences. The role requires a strong balance between culinary creativity, operational management, and team leadership. The Executive Sous Chef plays a critical role in mentoring and developing culinary staff through hands-on coaching, constructive feedback, and ensuring adherence to recipe standards and food safety practices.
Collaboration is key for this position, as the Executive Sous Chef works closely with both front-of-house and back-of-house teams to maintain seamless restaurant operations and exceptional service quality. The role also involves managing food safety, inventory, staffing, and operational metrics to align with financial goals, ensuring profitability and efficiency are always maintained. By monitoring product trends and guest feedback, the Executive Sous Chef continually refines offerings to keep the menu fresh, innovative, and aligned with market demands.
Wegmans values the leadership qualities demonstrated by previous experience in upscale or fine dining establishments. The successful candidate will have at least two years of experience as a sous chef, with a track record of managing food service profit and loss, along with experience in various culinary roles that hone a well-rounded skill set. Preferred qualifications include a diverse culinary background across different cultures and cuisines as well as a bachelor's degree in culinary arts.
Working at Wegmans offers more than just a job; it offers a chance to be part of a mission-driven, employee-focused company that celebrates diversity, innovation, and mutual respect. Employees enjoy a comprehensive benefits package including paid time off, health care, higher premium pay for overtime or holiday work, retirement plans with 401(k) match, educational scholarships, and wellness programs designed to support emotional, work-life, and financial health. This role is an excellent opportunity for an ambitious culinary professional seeking to advance their leadership career in a supportive, dynamic, and respected culinary environment.
The Executive Sous Chef position at Next Door, a part of the Wegmans family, is a pivotal culinary leadership role located in Pittsford, NY, at 3220 Monroe Ave. This full-time role offers an annual salary range of $80,000 to $90,000 and includes a $5,000 sign-on bonus, highlighting the company's commitment to attracting top culinary talent. Candidates must be 18 years or older, and candidates residing outside the Rochester area must be willing to relocate, with relocation assistance provided.
In this senior kitchen leadership role, the Executive Sous Chef supports the Executive Chef in overseeing the entire culinary operation to deliver exceptional menu offerings that elevate the guest experience. This includes managing daily food preparation, enhancing menu creativity with seasonal specials, and leading special events such as private dinners and unique dining experiences. The role requires a strong balance between culinary creativity, operational management, and team leadership. The Executive Sous Chef plays a critical role in mentoring and developing culinary staff through hands-on coaching, constructive feedback, and ensuring adherence to recipe standards and food safety practices.
Collaboration is key for this position, as the Executive Sous Chef works closely with both front-of-house and back-of-house teams to maintain seamless restaurant operations and exceptional service quality. The role also involves managing food safety, inventory, staffing, and operational metrics to align with financial goals, ensuring profitability and efficiency are always maintained. By monitoring product trends and guest feedback, the Executive Sous Chef continually refines offerings to keep the menu fresh, innovative, and aligned with market demands.
Wegmans values the leadership qualities demonstrated by previous experience in upscale or fine dining establishments. The successful candidate will have at least two years of experience as a sous chef, with a track record of managing food service profit and loss, along with experience in various culinary roles that hone a well-rounded skill set. Preferred qualifications include a diverse culinary background across different cultures and cuisines as well as a bachelor's degree in culinary arts.
Working at Wegmans offers more than just a job; it offers a chance to be part of a mission-driven, employee-focused company that celebrates diversity, innovation, and mutual respect. Employees enjoy a comprehensive benefits package including paid time off, health care, higher premium pay for overtime or holiday work, retirement plans with 401(k) match, educational scholarships, and wellness programs designed to support emotional, work-life, and financial health. This role is an excellent opportunity for an ambitious culinary professional seeking to advance their leadership career in a supportive, dynamic, and respected culinary environment.
Job Requirements
- Must be 18 years or older
- Full-time availability including morning, afternoon, evening shifts and weekends
- Willingness to relocate to Rochester, NY area if not currently based locally
- Ability to work collaboratively and manage a team in a fast-paced kitchen environment
- Strong commitment to food safety and quality standards
- Proficient in managing kitchen inventory, ordering, and staffing
- Capable of handling financial metrics related to kitchen operations including cost control and profitability
Job Qualifications
- Two or more years of experience as a sous chef
- Experience working in a variety of positions in upscale or fine dining restaurant
- Experience in food service profit and loss management
- Collective internal and/or external managerial or supervisory experience including interviewing, selection, performance management, employee development and managing financials
- Diverse culinary experience including working with a variety of food in a variety of regions and/or cultures
- Bachelor's degree in culinary arts
Job Duties
- Manage and develop a team of employees, engage in meaningful conversations, build trusted relationships and provide the resources, feedback, and development opportunities they need to be successful
- Lead and work alongside culinary team members in daily food preparation and service, ensuring exceptional quality, consistency, and presentation standards
- Create and refine seasonal menu offerings and specials informed by guest feedback, culinary trends, market insights, and business objectives
- Lead the execution of private events, special dinners, and other unique dining experiences
- Develop culinary talent through hands-on coaching, skill building, and feedback while ensuring recipe standards, job aids, and culinary best practices are consistently followed
- Foster strong collaboration between front-of-house and back-of-house teams to deliver an exceptional guest experience and efficient restaurant operations
- Oversee daily kitchen operations, including staffing, food quality, inventory, ordering, food safety, and human safety standards
- Monitor financial performance, product trends, and operational metrics to drive sales, control costs, and improve profitability
- Address operational challenges, resolve issues effectively, and lead the team through changing priorities while maintaining a smooth and productive operation
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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