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Join a dynamic and innovative hospitality group as an Executive Sous Chef overseeing multiple distinct culinary concepts. This opportunity offers the chance to drive operational excellence, mentor diverse teams, and make a lasting impact across a portfolio of celebrated restaurants and prep facilities.
Executive Sous Chef Benefits & Compensation
- $92,000 annual salary
- Opportunity to lead at a senior level within a highly respected, growing restaurant organization
- Collaborative culture focused on professional growth, inclusivity, and team development
- Health benefits and bonus potential
Executive Sous Chef Requirements & Qualifications
- Minimum 5 years of senior culinary leadership experience in high-volume or multi-unit restaurant settings
- Strong experience in prep kitchen or commissary operations is highly preferred
- Demonstrated success managing and mentoring back-of-house teams, including sous chefs, prep cooks, and support staff
- Deep understanding of prep systems, production management, inventory control, labor management, and multi-unit operations
- Exceptional organizational discipline and keen attention to detail
- Proven financial acumen related to food cost, inventory, purchasing, and waste control
- Strong written and verbal communication skills to coordinate across teams and partners
- Comfortable navigating shifting priorities and operational challenges with composure and professionalism
Executive Sous Chef Preferred Background & Skills
- Spanish proficiency is preferred
- Experience with operational systems such as MarginEdge or equivalent inventory/purchasing platforms
- Track record of building collaborative, high-performing kitchen environments
Executive Sous Chef Day-to-Day Responsibilities
- Oversee daily culinary and prep operations across multiple restaurant venues and a central commissary, ensuring high standards in quality, organization, and safety
- Lead prep production to guarantee all locations are supplied with top-quality, properly executed ingredients and products
- Implement and monitor operational systems for prep, inventory, labeling, storage, and sanitation
- Develop, train, and support a diverse back-of-house team, fostering open communication and professional development
- Partner with leadership on menu testing, rollout coordination, and operational improvements
- Monitor and adjust labor models, inventory processes, and waste reduction efforts to achieve budgetary goals without compromising quality
- Ensure compliance with food safety, sanitation, and equipment maintenance standards
This is a hands-on leadership role ideal for someone passionate about culinary excellence, team development, and building processes that enable high performance within a multi-concept hospitality group.
JOB ID: 177254
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Marisa Roberts