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Executive Sous Chef
$90,000–$100,000+ | Full Benefits
Responsibilities
- Partner with the Executive Chef to oversee daily kitchen operations
- Lead, coach, and develop Sous Chefs and BOH team members
- Maintain food quality, consistency, sanitation, and operational standards
- Manage ordering, inventory, pars, labor, and cost controls
- Drive accountability, communication, and team performance
- Assist with scheduling, training, and employee development
- Ensure smooth execution in a high-volume environment
- Act as the kitchen leader when the Executive Chef is unavailable
Requirements
- 3+ years of Executive Sous Chef, Chef de Cuisine, Executive Chef, or comparable leadership experience
- Experience leading large culinary teams in a high-volume operation
- Strong understanding of food cost, labor management, inventory, and ordering systems
- Proven ability to coach, mentor, and hold teams accountable
- Strong organizational, communication, and follow-through skills
- Proficiency with basic administrative tasks, spreadsheets, and written communication
- Professional, team-oriented leadership style
What We Offer
- Competitive salary: $85,000–$90,000+ based on experience
- Medical, dental, and vision insurance
- 401(k) with company match
- Generous PTO and paid sick time
- Consistent 5-day workweek with two consecutive days off
- Supportive leadership team and strong company culture
- Long-term growth opportunities within a stable organization
JOB ID: 177568
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Nicole Bernard