Executive Sous Chef

Job Summary
The Executive Sous Chef plays a key leadership role in the day-to-day management of kitchen
operations, supporting the Head Chef in executing the culinary vision while maintaining
exceptional food quality, consistency, and operational excellence.
This role serves as the second-in-command of the kitchen, helping to lead and develop the
culinary team, oversee service execution, and ensure all food and operational standards are
upheld. The Executive Sous Chef is a hands-on leader who drives accountability, supports team
development, and helps create a culture of excellence throughout the back-of-house operation.
Responsibilities
Culinary Execution & Quality Control
 Support the execution of the menu, ensuring all dishes meet established standards for
quality, consistency, presentation, and taste
 Maintain recipe adherence, prep standards, and plating guidelines established by the
Head Chef
 Conduct regular quality checks and tastings during service
 Assist with menu testing, seasonal updates, specials, and culinary development
initiatives
 Ensure all food is prepared and presented to the highest standards
Kitchen Operations & Service Leadership
 Oversee daily kitchen operations, including prep, service, and closing procedures
 Lead and direct kitchen teams during service to ensure efficient execution and smooth
operations
 Ensure stations are properly staffed, organized, and prepared for each shift
 Maintain a clean, safe, and organized kitchen in compliance with health and safety
regulations
 Enforce operational standards and SOPs to ensure consistency across all shifts
 Quickly identify and resolve operational issues that may impact service
Team Leadership & Development
 Assist in recruiting, onboarding, training, and developing culinary team members
 Provide daily coaching, mentorship, and performance feedback
 Help establish and maintain a positive, professional, and accountable kitchen culture
 Support ongoing training initiatives and skills development programs
 Serve as a role model for professionalism, teamwork, and execution
Inventory, Purchasing & Cost Control
 Assist with ordering, inventory counts, and receiving procedures
 Maintain proper product rotation, storage, and inventory organization
 Monitor waste and support initiatives to optimize food cost performance

 Help ensure purchasing decisions align with quality standards and budget goals
 Support vendor relationships and product sourcing as directed by the Head Chef
Administrative Support
 Assist with schedule management and labor planning
 Support payroll processes and timekeeping accuracy
 Maintain documentation related to recipes, training, inventory, and food safety
 Communicate operational updates, challenges, and opportunities to the Head Chef
 Support special events, catering programs, and other business initiatives as required
Qualifications
 3-5+ years of experience in a sous chef, executive sous chef, or comparable kitchen
leadership role within a high-quality, high-volume environment
 Strong culinary foundation and passion for food excellence
 Proven ability to lead teams in a fast-paced kitchen environment
 Experience with inventory management, purchasing, food cost controls, and kitchen
operations
 Strong understanding of food safety, sanitation, and health regulations (Food Protection
Certification required)
 Excellent leadership, communication, organization, and time management skills
 Ability to remain calm and effective under pressure
 Professional, accountable, and solutions-oriented mindset
 Passion for hospitality, mentorship, and continuous improvement
 Flexible availability, including nights, weekends, and holidays
Essential Physical Functions
The following essential physical functions are required with or without reasonable
accommodation.
 Ability to lift up to 25 lbs independently
 Ability to walk, stand, stoop, reach, and bend for at least 6 hours at a time
 Ability to work in an environment that may be exposed to hazardous situations and
conditions that produce cuts or minor burns
 Ability to be exposed to hot and cold temperatures, such as when working near ovens or
retrieving food from freezers
 Ability to work with common kitchen ingredients and common allergens
 Ability to wear protective and safety attire, such as gloves