Executive Sous Chef – Greenwich, CT

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Executive Sous Chef-Greenwich, CT

Reports To: Executive Chef

Supervises: Sous Chefs, Chef de Parties, Line Cooks, Commis Chefs, Kitchen Stewards

The Executive Sous Chef is responsible for assisting the Executive Chef in overseeing all kitchen operations, ensuring the highest standards of food quality, presentation, hygiene, and cost control. The role includes managing kitchen staff, coordinating food production, maintaining inventory, and ensuring smooth day-to-day culinary operations.

Executive Sous Chef Benefits & Compensation

• Competitive base salary ($75,000-$85,000)
• Comprehensive medical, dental, and vision coverage
• PTO, Retirement / 401k; Sick Days

Executive Sous Chef Requirements & Qualifications

• Diploma or Degree in Culinary Arts, Hospitality Management, or related field.
• Minimum 5–8 years of culinary experience, with at least 2–3 years in a supervisory role.
• Strong leadership and team management skills.
• Excellent knowledge of food preparation techniques and kitchen operations.
• Knowledge of food safety and sanitation regulations.
• Ability to work under pressure in a fast-paced environment.
• Strong communication and organizational skills.

Executive Sous Chef Preferred Background & Skills

• Leadership and team development
• Time management
• Cost control and budgeting
• Problem-solving and decision-making
• Attention to detail
• Creativity and menu innovation
• Customer service orientation

Executive Sous Chef Day-to-Day Responsibilities

• Oversee daily food production and service operations.
• Assist the Executive Chef in planning, organizing, and supervising all kitchen activities.
• Ensure compliance with food safety regulations and sanitation standards
• Enforce HACCP and company food safety procedures.
• Assist with purchasing and receiving food supplies.
• Monitor inventory levels and reduce food waste.
• Maintain kitchen records, reports, and documentation.
• Assist in budget planning and cost management.
• Prepare staff schedules and manage labor costs.

JOB ID: 179637

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Dana Lawrie

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