Executive Sous Chef | Blatt Beer & Table | North Downtown
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $65,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Quarterly bonus
dining discount
Management training
Job Description
Flagship Restaurant Group is a dynamic and fast-growing hospitality company dedicated to delivering exceptional dining experiences across a variety of sophisticated and innovative restaurants. With a commitment to fostering an inclusive and empowering work environment, Flagship emphasizes growth, creativity, and leadership within the culinary industry. The company prides itself on creating diverse and welcoming teams, breaking down barriers related to language, race, sexual orientation, and culture. This inclusive culture ensures that every team member feels a strong sense of belonging and the opportunity to thrive professionally and personally. Flagship Restaurant Group is recognized for its comprehensive training programs, advancement opportunities,... Show More
Job Requirements
- 3+ years of high-volume kitchen experience
- 1-2 years in a leadership role
- proven ability to manage kitchen operations
- knowledge of food safety and sanitation standards
- strong communication and organizational skills
- eligibility to work in the U.S.
- willingness to complete a background check
Job Qualifications
- 3+ years of high-volume kitchen experience, with at least 1-2 years in a leadership role
- a culinary degree is a plus, though a proven track record of hands-on experience and leadership is equally valued
- solid understanding of kitchen management from ordering and scheduling to training and performance
- familiarity with restaurant management systems, experience with Compeat Advantage is a plus
- strong organizational and communication skills with a calm, focused presence in fast-paced environments
- eligibility to work in the U.S. and willingness to complete a background check upon request
Job Duties
- Lead and inspire the kitchen team alongside the Executive Chef, creating a positive, professional, and collaborative work environment
- oversee daily BOH operations, including prep, production, and service
- maintain high standards for food quality, presentation, and consistency
- support menu development and help manage inventory, purchasing, and cost control
- champion food safety and sanitation practices, ensuring a clean and compliant kitchen
- communicate effectively with team members and management to keep everything running smoothly
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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