Executive Sous Chef

Skills

About the Role

You will oversee multiple kitchen outlets and service formats, set operating standards, and support food-service operations. You will enforce food and workplace safety, train staff, manage hiring and performance matters, open and operate new outlets, meet cost-per-head targets, and support staff development and retention.

Requirements

• High school diploma or equivalent
• Culinary degree and 4+ years of industry experience, or 6+ years of industry experience
• 2+ years of experience in a multi-outlet operation facility
• Kitchen or dining-area renovation or construction experience
• Ability to lift items up to 25 pounds
• ServSafe or equivalent state-recognized manager-level food-handler certification
• Ability to stand for up to 8 hours and perform frequent bending, stooping, and lifting
• Availability for all shifts, extended hours, and weekends
• Participation in internal leadership and development training
• Willingness to travel occasionally
• Valid driver's license
• Valid food manager certification

Responsibilities

• Set and enforce operating standards across multiple kitchen outlets and service formats
• Support kitchen operations, staff development, and department management
• Enforce food and workplace safety standards
• Train staff on planning materials, safety protocols, and health-inspection guidelines
• Oversee hiring and disciplinary decisions
• Coordinate openings and ongoing operations for new outlets, including VIP experiences
• Meet cost-per-head targets
• Support staff hiring, development, retention, and management

Benefits

• Equity
• Medical coverage
• Vision coverage
• Dental coverage
• 401(k) retirement plan
• Short-term disability insurance
• Long-term disability insurance
• Life insurance
• Discounts and perks