Executive Sous Chef

The Executive Sous Chef oversees teams within multiple outlets, fuels the workforce, and emphasizes high-end food experiences for guests and VIPs.

Responsibilities:

• Set and enforce operational standards across multiple kitchen outlets and services.
• Support the executive chef and sous chefs in operations, team development, and department management.
• Ensure food and workplace safety in all food service areas.
• Train staff on work planning, safety protocols, and health inspection guidelines.
• Oversee team hiring and disciplinary actions.
• Coordinate new outlet openings with a focus on VIP experiences.
• Manage ongoing operations of new outlets.
• Meet cost per head targets.
• Support team management, hiring, development, and retention.

Basic Qualifications:

• High school diploma or equivalent.
• Culinary degree with 4+ years of experience or 6+ years of experience.
• 2+ years in a multi-outlet operation.

Preferred Skills and Experience:

• Culinary degree.
• Microsoft Office and Outlook proficiency.
• Corporate environment experience.
• High-volume or batch cooking experience.
• Leading a team of 20 or more.
• Advanced kitchen equipment knowledge.
• Excellent communication skills.

Additional Requirements:

• Kitchen or dining area renovation experience.
• Ability to lift 25 lbs.
• ServSafe certification.
• Long periods of standing.
• Frequent bending, stooping, and lifting.
• Availability for all shifts, overtime, and travel.
• Valid driver's license and food manager's certification.

ITAR Requirements:

• U.S. citizenship or legal residency.