Job Description

Executive Sous Chef – Growing Restaurant Group

Salary: $80,000–$95,000 + Bonus

A rapidly growing restaurant group is seeking a hands-on Executive Sous Chef to lead daily kitchen operations, develop a strong culinary team, and ensure consistent food quality and execution.

Executive Sous Chef Responsibilities:

• Oversee all daily kitchen operations, preparation, and service
• Recruit, train, coach, and develop back-of-house employees
• Maintain food quality, recipe consistency, presentation, and ticket times
• Manage ordering, inventory, waste, product rotation, and food costs
• Enforce food safety, sanitation, and cleanliness standards
• Partner with culinary leadership on recipes, systems, and operational improvements
• Identify and develop future kitchen leaders

Executive Sous Chef Requirements:

• At least 1–2 years of culinary leadership experience in a full-service restaurant
• Strong cooking, preparation, knife, and expediting skills
• Understanding of food costs, inventory, purchasing, labor, and P&L statements
• Hands-on, team-focused leadership style
• ServSafe certification
• Ability to work days, nights, weekends, and holidays as needed

This company offers strong compensation, benefits, bonus potential, professional development, and tremendous growth opportunities as it continues expanding into new markets.

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