Executive Sous Chef

Job Title : Executive Sous Chef Location : Deerfield Beach, FL Salary : $75,000 - $85,000 + Quarterly Bonus Skills : Executive Sous Chef Leadership, High-Volume Restaurant Operations, Scratch Kitchen Management, Seafood & Protein Preparation, Team Leadership & Development, Food Cost Control, Menu Execution & Quality Control, Kitchen Labor Management, Food Safety & Sanitation, Inventory & Prep Management About Company / Opportunity : Join a well-established waterfront restaurant in Deerfield Beach, FL, known for its fresh American and coastal cuisine, high-energy atmosphere, and strong community presence. This is an excellent opportunity for an experienced culinary leader to join a high-volume, scratch kitchen and play a key role in daily operations, team development, and food quality. The Executive Sous Chef will work closely with the Executive Chef, helping lead the kitchen, maintain high standards, and drive consistency across service. The position offers a $75K–$85K base salary plus quarterly bonuses, benefits, and opportunities for career advancement. Responsibilities : Oversee daily back-of-house operations and support the Executive Chef in leading a high-volume, scratch kitchen. Lead, train, coach, and develop Sous Chefs, line cooks, prep cooks, and kitchen staff. Ensure consistent food quality, presentation, ticket times, and execution during busy service periods. Manage scratch preparation and execution of fresh seafood, proteins, sauces, and seasonal ingredients. Oversee daily prep, inventory, product availability, and kitchen organization. Monitor food and labor costs while minimizing waste and improving operational efficiency. Maintain strict food safety, sanitation, cleanliness, and equipment maintenance standards. Conduct pre-shift meetings and ensure the kitchen team is prepared for daily service. Partner with the Executive Chef on menu execution, recipe consistency, and kitchen performance. Step into the Executive Chef role when needed, maintaining strong leadership and smooth kitchen operations. Must-Have Skills : High-Volume Scratch Kitchen Experience: Proven experience leading a high-volume, full-service restaurant kitchen with a strong understanding of fresh ingredients, seafood, proteins, and scratch cooking. Kitchen Leadership & Team Development: Ability to lead, train, and develop kitchen teams while maintaining accountability, teamwork, food quality, and consistent execution during busy service periods. Kitchen Operations & Cost Control: Strong understanding of food and labor cost management, inventory, prep execution, food safety, and maintaining efficient back-of-house operations. Nice to Have Skills : Waterfront or Coastal Restaurant Experience: Previous experience in a seafood-focused restaurant or coastal dining concept with an emphasis on fresh ingredients and seasonal menus. Menu Development & Culinary Creativity: Experience assisting with menu development, recipe creation, specials, and improving food presentation while maintaining consistency and profitability. Executive Chef-Level Experience: Previous experience serving as an Executive Chef or stepping into the role, with the ability to oversee all kitchen operations, manage financial performance, and drive culinary standards.