Ivy On Main is a high-end culinary destination known for our commitment to exceptional cuisine, flawless execution, and an unforgettable guest experience. We are currently seeking a passionate, disciplined, and highly skilled Executive Sous Cheft to lead our back-of-house team and maintain our uncompromising standards of excellence.
Position Overview
As the Executive Sous Chef, you will serve as the second-in-command in our kitchen, working in direct partnership with our Executive Chef. You will oversee daily culinary operations, manage a high-performing line crew, and ensure every plate leaving the pass meets our strict standards for taste, presentation, and precision. The ideal candidate blends exceptional technical culinary skill with strong operational leadership and financial acumen.
Key Responsibilities
- Kitchen Leadership:Direct daily back-of-house operations, ensuring peak performance during high-volume service, and acting as the culinary authority in the Executive Chef's absence.
- Culinary Excellence:Enforce rigorous standards for food quality, plating aesthetics, temperature, and strict adherence to standardized recipes.
- Team Development:Recruit, train, mentor, and schedule kitchen personnel while fostering a culture of mutual respect, accountability, and continuous learning.
- Financial Management:Manage inventory, place orders, track food and labor costs, and implement waste-reduction strategies to maximize profitability.
- Health & Safety Compliance:Ensure the kitchen meets or exceeds all local health department codes, HACCP regulations, and safety standards at all times.
- Menu Collaboration:Assist the Executive Chef with seasonal menu development, daily specials, and recipe testing.
Qualifications & Experience