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Executive Sous Chef Salary at Flagship Restaurant Group Naperville, IL
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $65,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Health savings account
Paid Time Off
dining discount
Management training
Job Description
Flagship Restaurant Group is a dynamic and fast-growing company in the hospitality industry, dedicated to creating unique and memorable dining experiences. Operating a collection of modern, sophisticated, and innovative restaurants, Flagship Restaurant Group is committed to fostering a positive work culture and providing comprehensive training programs that support both personal and professional growth. With a focus on diversity, inclusion, and empowerment, the company strives to create an environment where every team member feels valued and has the opportunity to advance their career. Flagship Restaurant Group is also committed to celebrating milestones and achievements, ensuring that employees feel appreciated and motivated.
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Job Requirements
- Minimum of 3 years of high-volume culinary experience preferably 1-2 years in management
- culinary school education preferred but practical experience and education combination accepted
- knowledge of Microsoft Word Excel Outlook
- familiarity with restaurant management software
- proficiency in Compeat Advantage desirable
- valid driver’s license
- eligible to work in the United States
- agreement to background check upon request
Job Qualifications
- Minimum of 3 years of high-volume culinary experience preferably 1-2 years in management
- culinary school education preferred but practical experience and education combination accepted
- knowledge of Microsoft Word Excel Outlook
- familiarity with restaurant management software
- proficiency in Compeat Advantage desirable
- skilled in food planning preparation purchasing sanitation company policies personnel management recordkeeping
- valid driver’s license
- eligible to work in the United States
Job Duties
- Lead kitchen staff effectively fostering a positive and collaborative work atmosphere
- manage daily back-of-house operations ensuring efficient kitchen workflows
- prioritize tasks and orders to ensure timely preparation
- enforce food safety regulations sanitation practices and hygiene standards
- oversee plating garnishing and food presentation ensuring quality and aesthetic appeal
- collaborate across teams to enhance dining experiences
- maintain recordkeeping and prepare operational reports
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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