Executive Sous Chef

Executive Sous Chef

Catch Hospitality Group is built on active thinking, active feedback, and a team-first mentality. Guided by our core principles—Great Food, Great Service, Great Vibe. Our continued expansion, including high-profile openings across key markets, reflects our focus on internal mentorship, leadership development, and promoting from within as we grow.

Position Overview: The Executive Sous Chef supports the Executive Chef in overseeing daily kitchen operations while maintaining the highest standards of food quality, cleanliness, organization, and efficiency. This role is hands-on, leadership-driven, and ideal for a culinary professional passionate about mentoring teams, driving consistency, and delivering exceptional dining experiences in a high-energy, high-volume environment.

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities:

• Oversee daily kitchen operations, ensuring cleanliness, organization, and compliance with all health and safety regulations
• Maintain food quality, consistency, and presentation standards during all services
• Train, mentor, and develop kitchen staff while fostering a positive, team-oriented culture
• Supervise inventory, food rotation, and storage to minimize waste and control costs
• Collaborate with the Executive Chef on menu development and product innovation
• Manage workflow and staffing to ensure efficient kitchen operations during high-volume service
• Enforce food safety, sanitation, and workplace safety standards
• Support cross-department collaboration to ensure seamless guest experiences

Qualifications:

• 3–4 years of progressive kitchen leadership experience in fine dining or high-end culinary environments
• Proven ability to lead and mentor large kitchen teams in fast-paced, high-pressure settings
• Advanced culinary skills and strong product knowledge, including seasonal and ingredient-driven cooking
• Experience with menu development, quality control, and cost management
• Solid understanding of food safety, sanitation, and HACCP standards
• Strong leadership, communication, time-management, and organizational skills
• Culinary degree or formal training is a plus; food safety certifications preferred

EEO *Application deadline is 4/30/26. Pay Range USD $65,000.00 - USD $80,000.00 /Yr.