Job Details

As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment.

Key Responsibilities

• Culinary Leadership & Execution
  • Support the Executive Chef in overseeing all aspects of kitchen operations
  • Ensure that every dish meets high-quality standards in taste, presentation, and consistency
  • Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service
  • Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency
  • Create and execute seasonal menu specials aligned with our brand and guest expectations
  • Collaborate with the Events Department to update menus and meet event-specific culinary demands
• Team Development & Culture
  • Train, mentor, and develop kitchen staff to uphold our brand standards
  • Ensure a collaborative and respectful work environment for both BOH and FOH teams
  • Foster a culture of excellence, creativity, and teamwork in the kitchen
  • Inspire and motivate the culinary team to perform at the highest level
• Operational & Financial Management
  • Maintain labor, food costs, and inventory control within budget parameters
  • Implement waste reduction strategies and optimize portion control
  • Work closely with the purchasing team to ensure high-quality ingredient sourcing
  • Monitor P-mix reports and adjust menus based on sales trends
  • Review monthly P&L reports and address variances
• Safety, Compliance & Cleanliness
  • Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards
  • Maintain a spotless and organized kitchen, exceeding all cleanliness standards
  • Ensure proper storage, rotation, and handling of food items to maintain freshness and safety
  • Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured

What We’re Looking For

• 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment
• Proven ability to manage kitchen operations, control food costs, and optimize efficiency
• Strong leadership, communication, and team development skills
• Expertise in menu development, execution, and culinary innovation
• Ability to execute all kitchen positions and support staff when needed
• SERV Safe Food Manager Certification (or equivalent as per state law)
• Experience with restaurant POS and inventory management systems