Executive Sous Chef | Upscale Casual Restaurant | $70-75k | Wilmington, DE

We are an esteemed chef-driven, upscale casual restaurant group renowned for our commitment to seasonal menus, scratch kitchens, and genuine hospitality. Our establishment prides itself on a team culture that values creativity, precision, and doing things the right way — whether it be through butchering, fermentation, or the guest experience. We are passionate about food, culinary systems, and leadership, creating an environment where culinary professionals can thrive and express their artistry while maintaining the highest standards. Our restaurants are known for their vibrant atmosphere, tight-knit teams, and dedication to quality and authenticity. We strive to foster a workspace where innovation and hospitality go hand in hand, delivering an exceptional dining experience.

We are currently seeking an Executive Sous Chef for our Wilmington, DE location. This is an exceptional opportunity to join a dynamic team and significantly influence the culinary operations in a high-volume, high-quality kitchen environment. The salary for this role ranges from $70,000 to $75,000 annually, depending on experience, and comes with comprehensive benefits including health, dental, vision insurance, paid time off, and meal perks. Career advancement is a key feature in our group, with a clear path to becoming an Executive Chef as we prioritize internal promotion and professional development.

As the Executive Sous Chef, you will be the right hand to the Executive Chef and hold a pivotal leadership role within the kitchen. You will oversee daily kitchen operations, drive service excellence across lunch and dinner periods, and act as Chef de Cuisine in the Executive Chef's absence. Your leadership will shape the kitchen culture as you manage a team of 15 to 20 cooks, fostering skill development and motivation in a fast-paced, from-scratch kitchen. This position demands a deep understanding of kitchen systems, inventory management, food cost control, menu execution, and compliance with cleanliness and safety standards.

Your role will involve leading menu development initiatives and seasonal research and development, ensuring creativity and quality remain at the forefront of our offerings. You will be responsible for inventory ownership, ordering coordination, and cost control, working closely with the Executive Chef to drive profitability while minimizing waste. Scheduling, labor management, and maintaining operational systems will also be part of your responsibilities, guaranteeing smooth workflows and consistent performance during all shifts.

Ideal candidates will come with at least three years of experience as a Sous Chef or a minimum of two years as an Executive Sous Chef within full-service, scratch kitchen environments. Advanced knife skills, a commanding leadership presence, and the ability to manage a busy kitchen line efficiently are essential. A strong understanding of inventory, ordering, profit and loss management, and kitchen systems is required. ServSafe certification is mandatory, along with a passion for developing culinary talent and a dedication to upholding high standards in both food and team culture.

Working hours will include nights, weekends, and holidays in keeping with the restaurant industry's demands; however, we strive to protect work-life balance wherever possible through our supportive workplace policies. Joining our team means embracing a culture that values your growth, offers creative freedom on menu development, supports your leadership journey, and surrounds you with passionate colleagues who have your back. If you have the drive, expertise, and leadership capability to excel in this role, we encourage you to apply and become part of our thriving culinary family.