Executive Sous Chef

Beaumont’s is now accepting applications for Executive Sous Chef and Sous Chef positions to join our team.

With an employee-centric focus, our goal is to build a team as passionate about people as we are. We seek leaders that provide genuine, warm, friendly, and approachable experiences both to our guests AND to our staff. We look for people that need to work in a positive, team-driven environment. We want people that truly care about the guest, about each other, and about creating a great restaurant. And we need people with an exceptional work ethic and a bright personality. A good sense of humor is encouraged and appreciated.

Both the Executive Sous Chef and Sous Chef roles will be responsible for driving and executing our vision and overseeing every aspect of culinary operations. They must be uncompromising in their commitment to quality, consistency, and organizational standards. In collaboration with the executive chef, the CDC, and the Sous team, these individuals will help shape the kitchen’s strategic direction, cultivate and develop exceptional talent, and drive operational excellence through refined systems and processes.

Great restaurants are the result of great leadership – the chef team must embody our values and our company culture and leverage both to create an exceptional environment for our team.

Responsibilities include, but are not limited to the following:

• Drive company culture through predictable, stable, and composed leadership that embodies our values.
• Lead by example and develop the BOH staff through structured training, coaching, and guidance to uphold our standards and support their professional growth.
• Achieve established financial targets through consistent inventory management, labor and food cost optimization, and expense forecasting.
• Mentor and empower employees, fostering a culture of accountability and integrity.
• Manage day-to-day kitchen operations including opening/closing responsibilities, expediting, ordering, receiving, inventory management, and maintaining restaurant facilities.
• Uphold defined standards for food quality and hold the culinary team accountable to meet and exceed those standards; complete daily line checks.
• Record all recipes with accurate weights and volumes for all culinary items. Maintain a clear, step-by-step recipe index.
• Happily assist and/or fill in for other staff members (line cooks, prep cooks, dishwashers, etc.) whenever necessary.
• Ensure strict adherence to proper food handling and sanitation procedures.
• Participate in routine manager meetings.
• Communicate professionally and kindly with guests, staff, vendors, and management.
• Perform administrative tasks and other duties as assigned by senior management.
• Proficiently manage the expo station when necessary.

Minimum Qualifications (Education, Experience, Skills)

• Minimum 10 years of kitchen experience.
• Minimum 3 years of sous chef or higher experience in a high-volume, full-service restaurant required for CDC position.
• Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning.
• Computer efficiency, particularly with Microsoft Excel, inventory management software, and email communications.
• Advanced culinary expertise.
• Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership.
• Current/valid ServSafe Manager Certification, Allergen Certification, and Sexual Harassment Prevention Certification (in addition to any other mandated local, state or federal certifications) are required.

Physical Demands and Work Environment

• Ability to operate and use all equipment necessary to run the restaurant.
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds.
• Ability to work varied hours/days as business requires.
• Ability to stand for up to 10-12 hours per day.
• Average 55 hours/week (fluctuates between 50-60 hours depending on the season).

Compensation & Benefits

• Salary: $70,000 - $90,000 per year, pending position, ability, and experience.
• PTO:
  • Executive Sous: 2 weeks (10 business days)
  • Sous Chefs: 1 week (5 business days) year 1 and 2 weeks (10 business days) in year 2.
• Health insurance: Blue Cross Blue Shield; 35% employer coverage.
• Dining discounts.