Executive Sous Chef

Job Description

Company Description Prime Cincinnati is a contemporary upscale steakhouse located in the heart of downtown Cincinnati, OH, known for its high-quality cuts of meat, fresh seafood, and curated wine selections. The restaurant focuses on delivering an elevated dining experience through attentive service, refined ambiance, and consistently excellent cuisine. Prime Cincinnati emphasizes teamwork, professionalism, and culinary creativity, offering team members the opportunity to grow their skills in a fast-paced, high-standard kitchen environment. The restaurant is committed to using quality ingredients and thoughtful preparation to create memorable experiences for guests.

Role Description The Executive Sous Chef at Prime Cincinnati is a full-time, on-site role based in Cincinnati, OH, responsible for assisting in leading all back-of-house operations. Day-to-day duties include supervising kitchen staff, coordinating food preparation and service, and ensuring dishes meet the restaurant’s quality and presentation standards. The Executive Sous Chef supports menu execution and development, oversees inventory and ordering, and helps control food costs and waste. This role ensures kitchen cleanliness, food safety, and compliance with health regulations, while fostering a positive, respectful, and efficient work environment. The Executive Sous Chef will collaborate closely with the Executive Chef and management team to maintain consistent service during peak hours and special events.

Qualifications

\n
• Demonstrated experience in a high-volume or upscale restaurant kitchen, including prior leadership responsibility such as Sous Chef or similar role.
\n
• Strong culinary skills, including expert knowledge of cooking techniques, meat and seafood preparation, as well as fabrication, and plating standards.
\n
• Ability to lead, train, and motivate diverse kitchen teams, with strong communication and conflict-resolution skills.
\n
• Solid understanding of food safety, sanitation, and health department regulations, with a commitment to maintaining a safe, clean kitchen.
\n
• Experience with inventory management, ordering, and basic cost control to support efficient and profitable operations.
\n
• Capacity to work flexible hours, including evenings, weekends, and holidays, and to perform physically demanding tasks in a fast-paced environment.
\n
• Culinary degree, formal culinary training, or equivalent professional experience in the industry is preferred.
\n
• Professional demeanor, reliability, and a passion for hospitality and delivering exceptional guest experiences.
\n