Longstanding Orange County steakhouse is seeking a talented Executive Sous Chef to join its high-volume scratch kitchen. Strong operational acumen and experience within established, respected restaurant groups are essential. The ideal chef is an organized hands-on leader who mentors their team while fostering consistency, structure and a positive kitchen culture. A background in steak and seafood is a huge plus. Strong benefits as well!
Executive Sous Chef Responsibilities:
- Execute dishes with a commitment to high quality and consistency
- Maintain a positive work environment via effective, professional communication with other employees and managers
- Provide assistance to Exec Chef wherever possible
- Maintain proper ordering, scheduling, and inventory
- Effectively manage costs and labor
- Lead, coach and mentor a strong team
- Ensure best practices for safety and sanitation in the kitchen
Executive Sous Chef Requirements:
- 1+ years of experience as a Chef de Cuisine, Senior Sous Chef, or Executive Kitchen Manager in a busy concept OR 4+ years as a Kitchen Manager or Sous Chef
- Past experience with steak and seafood fabrication and grilling is a plus
- History in chef-driven scratch kitchens
- Excitement to work with premium proteins, coastal seafood, and market-driven produce with an eye on current food trends and seasonality
- Ability to thrive in a high-pressure environment
- Highly organized with the ability to work in fast paced high volume kitchen
- Effective communication and leadership skills
- Flexible schedule, including weekends, and on holidays
Compensation and Benefits Include:
- Competitive Base Salary in the $75k-85k range
- Medical, Dental and Vision Benefits
- PTO plan
- 401k with company match
- Parking