Executive Sous Chef

You will oversee kitchen operations across multiple outlets and service formats. You will establish operating standards, maintain food and workplace safety, train staff, manage hiring and disciplinary decisions, coordinate new outlet openings and VIP experiences, and meet cost-per-head targets. You will also support staff development, retention, and overall food-service management.

Responsibilities

• Set and enforce operating standards across multiple kitchen outlets and service formats
• Support kitchen operations, team 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 new outlet openings and VIP experiences
• Manage day-to-day operations of new outlets
• Plan and meet cost-per-head targets
• Support hiring, development, retention, and management of food-service staff

Requirements

• Culinary degree and 4+ years of industry experience, or 6+ years of industry experience
• 2+ years of experience in a multi-outlet operation facility
• Microsoft Office
• Outlook
• High-volume or batch cooking
• Kitchen equipment
• Kitchen safety
• Kitchen or dining-area renovation and construction
• ServSafe or equivalent manager-level food-handler certification
• Valid driver's license
• Valid food manager certification

Benefits

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