Executive Sous Chef

Execute daily service to Vandelay standards, ensuring food is prepared with consistency, quality, and timeliness. Support the Executive Chef in leading all kitchen operations, including opening, closing, and service execution, while overseeing inventory management and maintaining proper food handling practices. Lead the team through service, providing real-time coaching and support to ensure a smooth and efficient kitchen. Assist in recruiting, interviewing, hiring, and onboarding new team members, and train, cross-train, and develop team members to build bench strength. Lead pre-shift meetings to communicate key updates, set expectations, and align the team for service. Ensure all dishes are prepared and presented according to company recipes, portioning, and plating standards. Maintain organized and efficient kitchen systems that support workflow, cleanliness, and consistency. Complete and submit all required reports, documentation, and operational updates accurately and on time. Ensure full compliance with all local, state, and federal regulations. Support performance management and uphold company standards related to accountability and team culture. Attend and actively participate in weekly manager meetings.