Executive Sous Chef

Job Description TITLE: Executive Sous Chef (Upscale / Fine Dining Concept) COMPENSATION & BENEFITS Base Salary: $70,000-80,000K annual salary Schedule: Consistent! Bonus Potential: Performance-based incentives Health Insurance: Health, Dental, Vision, Life, Long-term Disability (low rates) Paid Time Off: Starts accruing on date of hire! Daily Meal: Free pre-service staff meal provided daily Dining Privileges: Employee discounts at affiliates Professional Development: Regular in-house trainings on wine, service & cocktails Referral Bonuses: $500 for any department Career Growth: Preference for internal promotion in a fast-growing, multi-unit hospitality company Community: Relationships with local organizations for community initiatives SUMMARY Executive Sous Chefs are key culinary leaders within a high-volume, upscale fine-dining kitchen environment. Working closely with the Chef de Cuisine and Executive Chef, this role oversees all aspects of kitchen execution including prep, line cooking, plating, and service standards. This position plays a critical leadership role in maintaining exceptional culinary quality, consistency, and presentation across all menu offerings. The Executive Sous Chef is also responsible for training and developing kitchen team members, supporting daily operations, and ensuring every dish reflects elevated fine-dining standards and guest expectations. The environment is fast-paced, detail-driven, and rooted in hospitality excellence, seasonal cuisine, and scratch cooking techniques. RESPONSIBILITIES Support kitchen leadership in an upscale/fine-dining restaurant environment Oversee daily kitchen operations including prep, production, line execution, and service Ensure consistency, quality, and presentation standards for all dishes Work closely with Chef de Cuisine/Executive Chef on menu execution and seasonal changes Train, coach, develop culinary team members at all levels Maintain food safety, sanitation, and kitchen organization standards at all times Assist with ordering, inventory control, and cost management as directed Supervise line performance during service to ensure timing and execution standards are met Support continuous improvement in operational performance, staff culinary techniques, and team development QUALIFICATIONS 1+ years as Sous Chef or Executive Sous Chef in upscale or fine-dining restaurant 5+ years BOH experience overall Background in scratch cooking (quality, technique, presentation) Ability to lead and develop kitchen teams in a high-pressure environment Deep understanding of kitchen operations, service execution, and station management Experience with seasonal menus and high-quality ingredient-driven cuisine preferred Ability to maintain composure and consistency during high-volume service periods Knowledge of food safety, sanitation standards, and kitchen compliance requirements Culinary degree or formal training preferred but not required with equivalent experience EQUAL OPPORTUNITY EMPLOYER #J-18808-Ljbffr