Executive Sous Chef

The Executive Sous Chef serves as the second-in-command in the absence of the Executive Chef and plays a key leadership role in overseeing kitchen operations. This position is responsible for driving daily production, maintaining high food quality standards, and ensuring effective cost control. Success in this role requires a balance of strong culinary expertise and operational leadership. The Executive Sous Chef must be equally comfortable executing high-level cooking techniques on the line while simultaneously managing staff, workflow, and departmental performance in a fast-paced environment.

Responsibilities

Manage multiple menus simultaneously across diverse locations; Train and mentor kitchen staff on proper cooking techniques, food preparation, and presentation standards; Schedule staff and manage labor budgets to meet operational needs; Establish a waste-conscious culture by developing and implementing food utilization and sustainability initiatives; Demonstrate a strong passion for food and hospitality, maintaining high standards of culinary excellence while fostering a collaborative, ego-free environment; Comprehensive understanding of kitchen hierarchy, brigade structure, and professional culinary communication protocols; Demonstrate urgency and responsiveness in addressing operational needs, responding to emails ensuring efficient kitchen execution and service; Take ownership of responsibilities and proactively address challenges before they impact service; Supervise all kitchen operations during shifts, ensuring food quality, timing, and presentation standards across all outlets; Assist the Executive Chef in menu development, recipe costing, and seasonal menu changes; Manage daily prep lists, station assignments, and line staffing to match forecasted covers and banquet volumes; Monitor food costs daily: track waste, manage portioning discipline, and flag variances to the Executive Chef; Execute complex banquet and catering production, coordinating timing across multiple event rooms and outlets; Maintain sanitation standards and lead the kitchen through health department inspections and internal audits; Order and receive food product, verify quality on delivery, and manage par levels to minimize spoilage; Step into the Executive Chef role during absences, representing the culinary department in leadership meetings; Enforce HACCP protocols, allergen management procedures, and safe food handling standards throughout the team; Must be available to work weekends and holidays as needed

Requirements

Flexibility to work extended hours, including evenings, weekends, and holidays to meet operational demands; Associate or bachelor’s degree in culinary arts from an accredited culinary school; 8-12 years of progressive kitchen experience, with at least 3 years in a supervisory role; Demonstrated experience managing kitchen team of 10-30 people across multiple stations or outlets; Track record of food cost management; Comprehensive understanding of kitchen hierarchy, brigade structure, and professional culinary communication protocols; Must be available to work weekends and holidays as needed

Nice to have

Michelin Star experience a plus