Independently owned and operated restaurant group is looking for an Executive Sous Chef for their wildly popular steakhouse. With a well-loved classic core menu, this role collaborates with the Executive Chef and Culinary Director on seasonal updates, specials, and winemaker dinners. Candidates should possess a lead-by-example approach and have an understanding of admin (ordering, inventory, scheduling), with the ability to adapt to the kitchen’s needs as they arise. This is a great opportunity to work with an experienced team and a group excited to support the development of their leaders.
Executive Sous Chef Responsibilities:
- Ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
- Support Executive Chef in administrative duties: ordering, receiving, quality control, inventory of all kitchen items
- Labor cost controls: scheduling staff as needed based on business trends
- Create a positive work environment through proactive leadership: mentor and coach the team; provide performance feedback, recognition, and mutual respect
- Maintain cleanliness, sanitation and organization along with the safety of all work areas
- Attending to the line as needed to assure a successful service
Executive Sous Chef Requirements:
- 5+ years of experience as a Sous Chef or 3+ years as a Senior Sous Chef, Chef de Cuisine, or Kitchen Manager
- Passion for excellent food quality and ensuring compliance with all health and safety procedures as well as safe food handling practices
- Ability to lead by example, and jump in when and where needed to support the kitchen
- Excellent communication skills and the ability to genuinely motivate others
- Flexible schedule to include mornings, nights, weekends and holidays
- Strong Spanish skills are preferred
Compensation / Benefits:
- Base Salary Range of $75-80k
- Strong individual group medical coverage with dental and vision benefits
- 401k
- PTO Plan
- Closed Christmas Day