Executive Sous Chef

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Executive Sous Chef Villagio Hospitality Group is growing! We are seeking a dedicated and detail‑oriented Executive Sous Chef to join our award‑winning team at 2 Silos Brewing Co. If you have a passion for hospitality and thrive in a high‑energy, team‑oriented environment, this role is for you! The Executive Sous Chef shall be responsible for overseeing all prepared foods, receiving of all goods and coordinates with the Executive Chef to ensure consistent, and the highest level of food quality and sanitation. This position effectively and proactively monitors the daily functions of his/her department. This includes executing events while working and communicating closely with FOH staff to ensure a successful and effective event resulting in a positive guest experience. This position is responsible for the development of his employees and all aspects of the food execution process. The Executive Sous Chef is responsible for monthly inventory, food ordering and receiving. Primary Responsibilities Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand standards. Oversee and direct food production in a timely and efficient manner. Collaborate with others to develop new menu items, create and test recipes. Ensure that all food products are consistently prepared and served according to recipes, portioning, cooking, and serving standards. Manage and hold others accountable for food safety, food handling, and sanitation requirements. Train, develop and evaluate staff with regard to proper use of standard kitchen equipment and tools, techniques and skills, to include the methods of cooking, garnishes, and portion sizing. Supervise the dish washing operation. Maintain kitchen at the level necessary to meet/exceed the company standards for quality, service, and cleanliness by personal inspection and following kitchen’s preventative maintenance program. Responsible for kitchen inventories including food, beverage, glass, china, supplies, chemicals, equipment, and tools. Work closely with front‑of‑house staff to ensure smooth service and effective communication during service Attend daily/regular meetings such as BEO and F&B meetings. Conduct divisional/departmental staff meetings on a regular basis. Follow sustainability guidelines and practices Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards. Perform other duties as requested by management. Requirements Experience hiring, training, scheduling, and coaching across departments Experience creating annual F&B business plans and monthly action plans to hit goals. Strong leadership skills with the ability to motivate and inspire a diverse team Excellent communication and interpersonal skills Proven ability to multitask and prioritize in a fast‑paced environment. Strong culinary skills with a focus on high‑quality food preparation and presentation Education, Training & Experience Culinary degree or comparable experience required, preferably in a high‑volume restaurant environment 3–5 years of relevant culinary experience Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E‑mail and the Internet High volume, complex foodservice operations experience - highly desirable ServSafe certification Benefits We Offer Competitive pay based on experience 401(k) with employer matching Health, Dental, and Vision Insurance Paid time off and employee discounts Tuition Reimbursement A collaborative and supportive work environment with room for professional growth. Villagio Hospitality Group is an Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities #J-18808-Ljbffr