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. Uphold and enforce culinary standards, procedures, and food safety guidelines while overseeing inventory management and proper food handling practices. Lead the team through service with real-time coaching, assist in recruiting and onboarding new members, and train staff to build bench strength. Maintain organized systems, complete required reports, and ensure full compliance with local regulations. Work a flexible schedule including evenings, weekends, and holidays. This role offers a clear path to Executive Chef leadership within a Mexico City-inspired bistro.