Executive Sous Chef
$90,000–$100,000+ | Full Benefits
-
Partner with the Executive Chef to oversee daily kitchen operations
-
Lead, coach, and develop Sous Chefs and BOH team members
-
Maintain food quality, consistency, sanitation, and operational standards
-
Manage ordering, inventory, pars, labor, and cost controls
-
Drive accountability, communication, and team performance
-
Assist with scheduling, training, and employee development
-
Ensure smooth execution in a high-volume environment
-
Act as the kitchen leader when the Executive Chef is unavailable
-
3+ years of Executive Sous Chef, Chef de Cuisine, Executive Chef, or comparable leadership experience
-
Experience leading large culinary teams in a high-volume operation
-
Strong understanding of food cost, labor management, inventory, and ordering systems
-
Proven ability to coach, mentor, and hold teams accountable
-
Strong organizational, communication, and follow-through skills
-
Proficiency with basic administrative tasks, spreadsheets, and written communication
-
Professional, team-oriented leadership style
-
Competitive salary: $85,000–$90,000+ based on experience
-
Medical, dental, and vision insurance
-
401(k) with company match
-
Generous PTO and paid sick time
-
Consistent 5-day workweek with two consecutive days off
-
Supportive leadership team and strong company culture
-
Long-term growth opportunities within a stable organization
