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An established, high-volume waterfront restaurant is seeking an experienced Executive Sous Chef to help lead a busy scratch kitchen focused on fresh American and coastal cuisine. This role serves as the Executive Chef’s right hand, overseeing daily execution, developing the culinary team, and taking ownership of kitchen operations when the Executive Chef is away. The ideal candidate is a hands-on culinary leader with strong technical skills who can command the line, develop people, and maintain consistency during high-volume service.
Executive Sous Chef Compensation and Benefits
- Very competitive Salary
- Strong and Attainable bonus
- Real growth with an expanding group
- H/D/V packages
- 401K with match
Executive Sous Chef Requirements and Qualifications
- 3+ years of upper culinary leadership experience in a high-volume, full-service restaurant
- Strong scratch-kitchen background with experience working with fresh seafood, proteins, sauces, and produce
- Proven ability to lead line execution while maintaining food quality, presentation, ticket times, and consistency
- Experience training and developing Sous Chefs, line cooks, prep cooks, and other BOH team members
Executive Sous Chef Preferred Background and Skills
- Experience in high-volume waterfront, seafood, upscale casual, or chef-driven restaurant concepts
- Strong understanding of food cost, labor management, waste reduction, inventory, and kitchen efficiency
- Ability to step into the Executive Chef role and confidently lead all BOH operations when needed
- Hands-on leadership style with high standards for food safety, organization, accountability, and team culture
JOB ID: 181630
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Ron Voncannon