Join a High-Performing Culinary Team We're looking for a passionate and driven Executive Sous Chef to join our leadership team and help deliver an exceptional dining experience. This is an exciting opportunity to lead a talented kitchen team, influence daily operations, and contribute to the continued success of a fast-paced, guest-focused restaurant. If you're committed to culinary excellence, team development, and operational execution, we'd love to hear from you.

DESCRIPTION

As a member of the management team, the Executive Sous Chef will conduct the day-to-day restaurant operations according to company standards and policies. Working under the General Manager, the Executive Sous Chef will assist in the management and development of new menu items and concepts, create standardized recipes, keep food costs at a minimum, and maintain a strong presence within the restaurant. The Executive Sous Chef will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Executive Sous Chef allocates resources, executes controls, trains and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient kitchen operations.
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SALARY & BENEFITS

• Starting at $70,000 annually depending on experience, plus bonus
• Health Insurance
• Dental Insurance
• Vision Insurance
• Short-Term Disability
• Long-Term Disability
• Group Life Insurance
• Sick Time & Vacation Time/Paid Time Off

• Manage all activities within the kitchen.
• Be a teacher and mentor to all back-of-house employees.
• Collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures as needed.
• Train kitchen personnel in best practices for cleanliness and sanitation.
• Control food costs to budgeted levels.
• Conduct daily line checks to ensure food is prepared to company standards.
• Supervise and inspect all prep procedures to ensure company recipes are followed.
• Maintain a clean and safe environment while training staff on food preparation, storage, and equipment usage.
• Ensure food products, presentation, and plating are of the highest quality and prepared in a timely manner.
• Maintain responsibility for food quality, food service, and presentation while adhering to recipes and standard operating procedures.
• Place food orders and conduct end-of-period inventory counts.
• Monitor refrigeration and storage operations through proper product rotation to minimize spoilage.
• Recognize and cultivate future culinary leaders from within the back-of-house team.
• Be scheduled to open the restaurant 2–3 days per week as the manager on duty.
• Effectively communicate with managers and staff in a fast-paced restaurant environment.
• Possess the ability to take direction and feedback and use it to improve future performance.

• Technical: Thorough knowledge of food safety systems and procedures; excellent food preparation and knife skills; strong computer skills (Microsoft Office, Brink POS preferred); and the ability to analyze food, purchasing, and labor costs.
• Language: English required; basic Spanish preferred but not required.
• Experience:
  • High school diploma or GED equivalent.
  • Formal culinary training or Associate Degree in Culinary Arts preferred but not required.
  • Minimum 2–3 years in a leadership role within a full-service restaurant kitchen.
• Certifications: ServSafe Certified.
• Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in culinary operations. Must be able to work on your feet for up to 10 hours at a time and lift at least 50 pounds. Must be able to travel within your region.
• Details: Full-Time, In-Person, Day, Evening, and Weekend availability.

• Attention to Detail: Taking responsibility for a thorough and detailed method of working.
• Functional Expertise and Usage: Possess the situational awareness to recognize problems and identify creative solutions.
• Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities while understanding the impact of decisions on other areas of the business.
• Oral Communication: Effectively expressing ideas and information.
• Financial Awareness: The ability to read and understand a profit and loss statement.
• Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors.