Join a dynamic and innovative hospitality group as an Executive Sous Chef overseeing multiple distinct culinary concepts. This opportunity offers the chance to drive operational excellence, mentor diverse teams, and make a lasting impact across a portfolio of celebrated restaurants and prep facilities.

Executive Sous Chef Benefits & Compensation

• $92,000 annual salary
• Opportunity to lead at a senior level within a highly respected, growing restaurant organization
• Collaborative culture focused on professional growth, inclusivity, and team development
• Health benefits and bonus potential

Executive Sous Chef Requirements & Qualifications

• Minimum 5 years of senior culinary leadership experience in high-volume or multi-unit restaurant settings
• Strong experience in prep kitchen or commissary operations is highly preferred
• Demonstrated success managing and mentoring back-of-house teams, including sous chefs, prep cooks, and support staff
• Deep understanding of prep systems, production management, inventory control, labor management, and multi-unit operations
• Exceptional organizational discipline and keen attention to detail
• Proven financial acumen related to food cost, inventory, purchasing, and waste control
• Strong written and verbal communication skills to coordinate across teams and partners
• Comfortable navigating shifting priorities and operational challenges with composure and professionalism

Executive Sous Chef Preferred Background & Skills

• Spanish proficiency is preferred
• Experience with operational systems such as MarginEdge or equivalent inventory/purchasing platforms
• Track record of building collaborative, high-performing kitchen environments

Executive Sous Chef Day-to-Day Responsibilities

• Oversee daily culinary and prep operations across multiple restaurant venues and a central commissary, ensuring high standards in quality, organization, and safety
• Lead prep production to guarantee all locations are supplied with top-quality, properly executed ingredients and products
• Implement and monitor operational systems for prep, inventory, labeling, storage, and sanitation
• Develop, train, and support a diverse back-of-house team, fostering open communication and professional development
• Partner with leadership on menu testing, rollout coordination, and operational improvements
• Monitor and adjust labor models, inventory processes, and waste reduction efforts to achieve budgetary goals without compromising quality
• Ensure compliance with food safety, sanitation, and equipment maintenance standards

This is a hands-on leadership role ideal for someone passionate about culinary excellence, team development, and building processes that enable high performance within a multi-concept hospitality group.