Executive Sous Chef

Executive Sous Chef

Location: 3220 Monroe Ave Pittsford, NY 14618

Availability Requirement for this role: Morning, afternoon, evening (includes weekends).

Age Requirement: Must be 18 years or older

Time Type: Full time

Pay Range: $80,000 - $90,000 / year

Why Work Here

Working at Wegmans provides opportunities to grow, flexible scheduling, incredible benefits, and the experience of working for a company with a reputation you can be proud of.

Job Description:

Earn a $5,000 sign-on bonus! Note: This position is based in Rochester, NY. Candidates not currently based in the Rochester area would be required to relocate. Relocation assistance is available; additional details will be provided during the interview.

The executive sous chef at Next Door serves as the culinary leader in the kitchen, supporting the executive chef in the planning, preparation, and delivery of high-quality menu offerings that create an exceptional guest experience. This role helps ensure efficient and profitable kitchen operations while leading and developing culinary team members. In partnership with the executive chef and development chefs, the executive sous chef supports the testing and introduction of new recipes and brings them to life through daily menu offerings and the Tasting Menu.

What You'll Do

• Manage and develop a team of employees, engage in meaningful conversations, build trusted relationships and provide the resources, feedback, and development opportunities they need to be successful
• Lead and work alongside culinary team members in daily food preparation and service, ensuring exceptional quality, consistency, and presentation standards
• Create and refine seasonal menu offerings and specials informed by guest feedback, culinary trends, market insights, and business objectives.
• Lead the execution of private events, special dinners, and other unique dining experiences
• Develop culinary talent through hands-on coaching, skill building, and feedback while ensuring recipe standards, job aids, and culinary best practices are consistently followed
• Foster strong collaboration between front-of-house and back-of-house teams to deliver an exceptional guest experience and efficient restaurant operations
• Oversee daily kitchen operations, including staffing, food quality, inventory, ordering, food safety, and human safety standards
• Monitor financial performance, product trends, and operational metrics to drive sales, control costs, and improve profitability
• Address operational challenges, resolve issues effectively, and lead the team through changing priorities while maintaining a smooth and productive operation

Required Qualifications

• 2 or more years of experience as a sous chef
• Experience working in a variety of positions in upscale or fine dining restaurant
• Experience in food service profit & loss management
• Collective internal and/or external managerial/supervisory experience living our values and achieving results in our 5 measures, including interviewing, selection, performance management, employee development and managing financials

Preferred Qualifications

• Diverse culinary experience, including working with a variety of food in a variety of regions and/or cultures
• Bachelor's degree in culinary arts