About the Role
The Executive Sous Chef is the direct support to the Executive Chef. This is a working leadership role that operates at a high level — both on the line and in the management of culinary standards, kitchen teams, and daily BOH operations. The Executive Sous Chef steps into the Chef de Cuisine role when required and is expected to lead with the same standard and accountability at the restaurant level in every situation. This role is for a senior culinary leader who is ready to take the next step and has the discipline, business acumen, and kitchen command to operate at a group level.
Responsibilities
- Support the Executive Chef in overseeing BOH operations, culinary standards, and team performance across all locations
- Execute and enforce recipe standards, plating specifications, and quality benchmarks at every service period
- Step into the Chef de Cuisine role when assigned, assuming full kitchen authority at the location level
- Lead the kitchen floor during service including managing stations, calling tickets, and holding the pass
- Assist in menu development, seasonal activations, and recipe testing in collaboration with the Executive Chef
- Manage food cost, labor, and inventory at the location level as directed
- Oversee ordering, vendor relationships, and par level management in alignment with approved purchasing controls
- Recruit, train, and develop Sous Chef level team members and below
- Drive cook progression across the culinary team and build a development pipeline for all kitchen staff
- Hold all BOH team members to The Shelby's standards of conduct, execution, and kitchen culture
- Lead or assist with pre-shift meetings and ensure clear BOH communication before every service
Qualifications
- Minimum 5 years of progressive culinary leadership experience including time at the Sous Chef level or above in a high-volume, full-service operation
- Demonstrated ability to manage food cost, labor, and kitchen operations at the location level
- Strong working knowledge of menu engineering, recipe development, and culinary standards management
- Proven experience developing and leading a kitchen team across multiple levels of cook progression
- ServSafe Certification required
- Strong written and verbal communication skills; fluent in English
- Flexible schedule availability including days, nights, weekends, and holidays
What to Expect
This role operates with a high degree of ownership and independence. The Executive Sous Chef is held to the Chef de Cuisine standard when leading at the restaurant level and is expected to carry that authority on every shift. The Shelby is a structured, growth-oriented operation and this position is part of the senior culinary leadership team.
Pay: $60,000.00 - $70,000.00 per year
Benefits:
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
