Job Description

Why this role:

The Executive Sous Chef is a senior back-of-house leader and the primary operational partner to the Executive Chef. This role is ideal for a highly experienced culinary leader who excels at driving consistency, accountability, and execution at scale. The Executive Sous Chef plays a critical role in upholding culinary standards, developing talent, managing kitchen operations, and ensuring excellence across all services while supporting the long-term vision of the kitchen.

Job Summary:

Under the direction of the Executive Chef, the Executive Sous Chef serves as the second-in-command of the kitchen and is responsible for overseeing daily culinary operations, team leadership, and execution standards. This role provides direct oversight of Sous Chefs and kitchen leadership, ensures consistency in food quality and presentation, and supports operational efficiency, labor management, and food safety compliance. 

Key Responsibilities:

Kitchen Leadership & Service Execution:

• Serve as the primary kitchen leader in the absence of the Executive Chef.
• Oversee and support Sous Chefs and BOH leadership during service to ensure seamless execution.
• Expedite food during service to maintain ticket times, quality standards, and consistency.
• Ensure all food meets company standards for taste, presentation, and timing.
• Lead and support pre-shift meetings, ensuring clear communication of priorities and service expectations.
• Maintain strong collaboration with Front-of-House leadership to ensure operational alignment.

Operations, Prep & Inventory:

• Oversee opening and closing procedures, ensuring accuracy and consistency.
• Monitor and manage labor during shifts, including breaks, staffing levels, and labor optimization.
• Support scheduling, budgeting, inventory management, and cost controls.
• Oversee inventory counts, ordering processes, par levels, and vendor coordination.
• Ensure prep execution meets recipe standards, pars, and quality expectations.
• Identify and resolve operational challenges, equipment needs, or supply issues proactively.

Food Safety, Sanitation & Compliance:

• Enforce all food safety, sanitation, and workplace safety standards consistently.
• Ensure compliance with FIFO, labeling, open-dating, protein handling, and temperature logs.
• Monitor and correct safety or sanitation issues immediately.
• Ensure BOH compliance with health department standards and internal audits.
• Report incidents, hazards, and compliance concerns promptly and accurately.

Training, Development & Performance Management:

• Coach, mentor, and develop Sous Chefs and kitchen leadership.
• Support hiring, interviewing, onboarding, and training of BOH staff.
• Provide ongoing feedback, performance guidance, and corrective coaching as needed.
• Foster a professional, respectful, and accountable kitchen culture.
• Support succession planning and internal growth within the culinary team.
• Be available and willing to support or cover any station as needed.

Qualifications:

• High school diploma, GED, or equivalent preferred.
• Minimum of 3–5 years of leadership experience in a high-volume or fine-dining kitchen.
• Must be fully trained and capable of performing all back-of-house positions.
• Proven ability to lead teams, manage labor, and maintain operational excellence.
• Strong organizational, time-management, and problem-solving skills.
• Ability to make sound decisions under pressure and manage competing priorities.
• Strong interpersonal skills with the ability to lead, coach, and hold teams accountable.
• Professional verbal and written communication skills in English; bilingual English/Spanish preferred.
• Thorough knowledge of culinary techniques, food safety regulations, and BOH operations.
• Availability to work evenings, weekends, holidays, overtime, and special events.
• Current Manager Food Handler certification required.

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing up to 45 pounds without assistance.
• Stand, sit, or walk for extended periods, including entire shifts.
• Perform repetitive motions, bending, twisting, stooping, and reaching overhead and below the knees.
• Manual dexterity to operate kitchen equipment safely and efficiently.
• Visual acuity and hearing ability in both daytime and nighttime environments.

Benefits & Perks:

As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and work-life balance. Benefits include:

• Medical Insurance
• Dental Insurance
• Vision Insurance
• Paid Time Off (PTO)
• Life Insurance

Benefits eligibility and details may vary by position and location.

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