Executive Sous Chef

Job Description

Job Description

Company Description The Harvey House is a modern celebration of Wisconsin’s iconic supper clubs, located behind Madison’s Historic Train Depot in a beautifully renovated former Baggage Claim House and train car. Founded by Midwest natives Shaina and Joe Papach, the restaurant blends 19th-century history, culture, and cuisine with contemporary design and culinary creativity. The team offers guest-focused hospitality for all occasions, creating bespoke experiences for each table.

Role Description The Executive Sous Chef is a full-time, on-site role based in the Greater Madison Area, working closely with the Chef to lead kitchen operations and uphold The Harvey House’s culinary vision. Day-to-day responsibilities include overseeing line execution during service, supervising and mentoring kitchen team members, and ensuring consistent quality, presentation, and flavor across all menu items. The Executive Sous Chef will collaborate on special events, seasonal specials and menu execution, while maintaining high standards of food safety and cleanliness. This role manages inventory, assists with ordering and vendor relationships, and helps control food costs and waste. The Executive Sous Chef also plays a key part in fostering a positive, inclusive kitchen culture and coordinating with front-of-house leadership to deliver an exceptional guest experience.

Qualifications

• Strong culinary skills, including advanced cooking techniques, sauce work, and experience with scratch kitchens and elevated comfort food.
• Proven experience in kitchen leadership, staff training, team management, and maintaining a collaborative, respectful work environment.
• Knowledge of food safety, sanitation standards, and health regulations, with a track record of maintaining a clean and organized kitchen.
• Ability to manage inventory, assist with ordering, monitor food costs, and minimize waste while maintaining high quality.
• Strong communication and organizational skills, with the ability to work effectively in a fast-paced, high-volume restaurant setting.
• Previous experience as a Sous Chef or Executive Sous Chef in a high-volume restaurant.
• Culinary degree or formal culinary training is beneficial but not required; relevant professional experience will be strongly considered.
• Availability to work evenings and weekends.