Coaching, Compensation and Benefits, Continuous Improvement, Cook Dishes, Cost Control, Inventory Management, Leadership, Mentoring, Menu Development, Order Management, Product Control, Resource Utilization, Restaurant, Safety/Work Safety, Sanitation, Time Management
Executive Sous Chef
An esteemed independent fine dining restaurant is seeking an Executive Sous Chef to join their high-performing culinary team. This is a unique opportunity to work alongside an accomplished Executive Chef, hone your leadership skills, and influence an elevated culinary program within a dynamic, high-volume kitchen environment.
Executive Sous Chef Benefits & Compensation
- Competitive salary + bonus potential
- PTO
- 401(k) with match
- Team culture focused on excellence, mentorship, and continuous improvement
- Exposure to seasonal menu development and creative culinary projects
- Employee meals
- Travel opportunities
Executive Sous Chef Requirements & Qualifications
- Proven experience in a fine dining kitchen, with substantial leadership or supervisory responsibilities
- High-volume experience above $10M in annual revenue
- Strong knowledge of culinary techniques, flavor profiles, and fine dining standards
- Commitment to kitchen safety, sanitation, and compliance with health codes
- Exceptional organization, communication, and time management abilities
Executive Sous Chef Preferred Background & Skills
- Experience supporting or running high-volume service in an independent or chef-driven restaurant
- Responsibility for menu development, costing, and inventory control
- Ability to coach and inspire teams at all levels
- Familiarity with current culinary trends and techniques
Executive Sous Chef Day-to-Day Responsibilities
- Lead daily kitchen execution, ensuring all dishes meet established standards for quality, consistency, and presentation
- Supervise, train, and mentor sous chefs, line cooks, and prep staff to foster a high-performing team
- Maintain efficient service during high-volume periods while upholding fine dining standards
- Assist with menu development, seasonal updates, and execution of special events and tastings
- Manage inventory, ordering, and product utilization to control costs and minimize waste
- Enforce health, safety, and sanitation protocols to ensure a compliant kitchen environment
- Collaborate with front-of-house leadership for seamless guest experiences