Executive Sous Chef

Executive Sous Chef leading the kitchen under the Executive Chef to ensure seamless daily operations, uphold high-quality taste and presentation, and foster a high-performance, team-first environment. Responsibilities include overseeing all kitchen operations, expediting orders, performing line checks, developing seasonal menus, collaborating with Events to meet culinary needs, training and developing staff, managing labor and food costs, implementing waste control, ensuring health and safety compliance, maintaining cleanliness, and supervising closing procedures. Requires 5+ years of culinary leadership in a high-volume, upscale dining setting, strong leadership and communication skills, expertise in menu development and culinary innovation, ability to manage all kitchen positions, and SERV Safe Food Manager Certification (or equivalent). Proficiency with restaurant POS and inventory systems, plus the physical ability to stand for long periods and lift up to 50 lbs; flexible schedule including nights, weekends, and holidays.