Executive Sous Chef

About the Job

We are seeking a highly skilled and passionate Executive Sous Chef to support the culinary leadership of Bourbon Steak. This key role partners closely with the Executive Chef to oversee daily kitchen operations, ensuring exceptional food quality, consistency, and service standards in a luxury dining environment. The ideal candidate is a hands-on leader who thrives in a fast-paced, high-performance kitchen and is committed to excellence, team development, and delivering an outstanding guest experience.

What You Do:

• Support the Executive Chef in leading all culinary operations, ensuring efficiency, consistency, and adherence to brand standards
• Oversee daily kitchen execution, including prep, service, and expediting from canapé through mignardises
• Maintain the highest standards of food quality, presentation, and service in alignment with Michelin-level and luxury dining expectations
• Ensure all dishes are prepared according to established recipes, portioning, and presentation standards
• Lead, coach, and develop kitchen team members, fostering a culture of respect, growth, and high performance
• Assist in creating and evolving seasonal menus for main dining and private events
• Train and mentor staff in culinary techniques, food knowledge, and operational standards
• Manage inventory, purchasing, receiving, and cost controls to meet financial objectives
• Ensure all products are received, stored, and handled according to quality and safety standards
• Maintain accurate recipe documentation and ensure systems (e.g., RecipeXchange) are up to date
• Schedule labor effectively to align with business needs while controlling labor costs
• Monitor kitchen cleanliness, organization, and equipment maintenance
• Ensure compliance with all health, safety, sanitation, and labor regulations
• Support performance management, including coaching, evaluations, and corrective actions
• Collaborate with People & Culture on recruitment, training, and development initiatives, including internship programs
• Participate in daily meetings and actively contribute ideas for continuous improvement
• Step into leadership responsibilities in the absence of the Executive Chef as needed
• Maintain strong communication and collaboration across all departments
• Perform other duties as assigned

What You Bring to the Table:

• Minimum of 4 years of experience in a culinary leadership role within a luxury or fine dining environment
• Strong knowledge of culinary techniques, global cuisines, and high-end service standards
• Proven leadership ability with strong coaching, communication, and team development skills
• Experience in high-volume, high-performance kitchens with attention to detail and consistency
• Strong organizational, multitasking, and problem-solving skills under pressure
• Financial awareness, including food cost, labor management, and inventory control
• Passion for hospitality, innovation, and continuous improvement
• Ability to maintain professionalism and composure in a fast-paced environment
• Food Protection Certification (ServSafe or equivalent) required
• Culinary degree or formal apprenticeship preferred
• Ability to read, write, and communicate effectively in English
• Ability to stand and walk for extended periods in a fast-paced kitchen environment
• Ability to lift and carry up to 50 pounds and push/pull up to 100 pounds
• Ability to work in varying temperatures, including hot and cold environments
• Manual dexterity to operate kitchen equipment and perform detailed culinary tasks
• Ability to perform efficiently under pressure in high-stress situations