Job Description

Executive Sous Chef – Upscale Restaurant

$85,000 - $90,000 + Bonus

Join a thriving local restaurant group as the Executive Sous Chef, assisting in leading a dynamic kitchen with a great culture. This is a chance for a passionate culinary leader to deliver exceptional dining experiences while fostering a high-achieving team. Enjoy competitive pay, excellent benefits, and strong career growth.

Benefits:

• Medical, Dental, and Vision insurance 100% paid for employee + family
• HSA and Wellness program opportunities
• Free Parking
• Cell phone allowance
• Dining benefits
• Bonus eligible

Your Role with the Company:

•   Passionate Leadership: Lead the culinary team with a deep passion for food and hospitality, fostering an environment that prioritizes refinement and the integrity of ingredients while demonstrating strong leadership in directing kitchen operations and building a high-performing team
•   Team Development: Cultivate growth and development within the team through hands-on coaching and training, ensuring consistency in execution and alignment with the restaurant’s goals of excellence and innovation. Foster a strong team dynamic through mentorship and clear communication
• Operational Excellence: Oversee all BOH operations, including COGS management, inventory control, ordering, and adherence to SOPs, develop and write menus that align with vision, while maintaining efficiency in a dynamic, fast-paced kitchen
•   Quality and Refinement: Uphold high standards for dish preparation and presentation, ensuring each menu item reflects the restaurant's commitment to quality, sophistication, and consistency

Qualifications:

• Minimum 3+ years of experience as a Executive Sous Chef (or comparable role) in a high volume ($10M+) upscale restaurant
• Proven ability to execute at a high level, ensuring consistency, efficiency, and excellence in all aspects of kitchen operations
• Expertise in crafting seasonal changing menus that highlight high-quality ingredients
• Strong experience maintaining inventory control and managing food and labor costs effectively
• Outgoing personality with a positive attitude, fostering a collaborative environment that aligns with the restaurant's culture

EOE – EQUAL OPPORTUNITY EMPLOYER

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