Executive Sous Chef

Executive Sous Chef partners with the Executive Chef to drive culinary vision, lead service, coach and develop line cooks, and uphold food quality, safety, and presentation. Responsibilities include overseeing prep and execution, managing inventory and ordering levels, ensuring proper food handling and labeling, leading service, recruiting and onboarding new team members, training and cross-training staff, leading pre-shift meetings, ensuring recipes and portions meet standards, maintaining organized kitchen systems, submitting operational updates, and ensuring compliance with local, state, and federal regulations. Strong leadership, communication, and a commitment to hospitality and teamwork are essential; opportunities for growth into Executive Chef leadership are highlighted.