Executive Sous Chef

Job Description

Who We Are

At Hawkers Asian Street Food, our purpose is simple: we spark adventure. Everything we do is driven by three mantras that define who we are and how we show up every day. We always care — for each and every guest as if they are our only guest, and for our team as family. We never compromise — paying attention to the details and maximizing the potential in every team member and every experience. And we be disruptive — challenging the status quo, refusing to succumb to industry norms, and continually raising the bar.

If you’re ready to bring that spirit to work every single day, we want you on our team.

POSITION SUMMARY

The Executive Sous Chef (ESC) is the second-highest culinary leader at the restaurant level, serving as the direct operational partner to the Executive Chef. This role carries a broader scope of responsibility than the Sous Chef —managing shift operations with full accountability and functioning as the primary acting leader in the Executive Chef's absence.

The ESC is directly accountable for food quality, shift execution, ticket time performance, team development, vendor relations, and contributory financial responsibility for food cost, labor cost, kitchen maintenance, and supply management. This is a full-time, salaried, exempt position requiring open availability including nights, weekends, and holidays.

COMPENSATION & BENEFITS

• Competitive salary commensurate with experience and market.
• Performance-based bonus eligibility tied to restaurant financial and operational metrics.
• Meal benefits during scheduled shifts.
• Paid time off per company policy.
• Health, dental, and vision benefits eligibility per company benefits plan.
• Clear pathway for advancement to Executive Chef within a rapidly growing multi-unit brand.

Culinary Operations & Food Quality

• Uphold and enforce all Hawkers food quality standards, recipe adherence, plate presentation, and production time targets across all BOH positions and all dayparts.
• Assist the Executive Chef in overseeing all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, and service time standards.
• Assume full responsibility for planning and directing kitchen operations in the absence of the Executive Chef.
• Serve as the final quality checkpoint in the kitchen; provide immediate, constructive feedback on food quality, execution, and presentation as items are produced.
• Conduct daily culinary line checks and sanitation checks to ensure the kitchen is guest-ready before every service.
• Lead daily pre-service meetings to align the BOH team on priorities, 86s, ticket time targets, and service execution.
• Ensure target ticket times are consistently achieved on every shift without compromising food quality.

Financial & Operational Accountability

• Actively contribute to meeting or exceeding food cost, labor cost, sales, revenue, and profitability targets in partnership with the Executive Chef and General Manager.
• Assist the Executive Chef with vendor relations, ensuring kitchen equipment is maintained in satisfactory working condition and all supply needs are met within budget.
• Support kitchen inventory management, ordering processes, and waste reduction efforts.
• Maintain all kitchen equipment and storage areas in a clean, well-organized, and fully operational condition.
• Oversee ongoing kitchen repairs and maintenance needs; escalate issues proactively to minimize disruption to operations.

Sanitation, Safety & Compliance

• Ensure the kitchen consistently meets or exceeds all Health Department standards and passes all inspections and audits.
• Enforce strict adherence to food safety, sanitation, and storage practices through active supervision, training, and accountability at every shift.
• Ensure all BOH team members are trained on and comply with OSHA and HACCP standards.
• Foster and maintain a safe, respectful, and harassment-free kitchen environment.

Team Leadership & Development

• Directly manage, coach, and develop Sous Chefs and all BOH hourly team members, holding the team accountable to Hawkers' performance and conduct standards.
• Execute the Hawkers training guide program with consistency and ensure all team members achieve a passing score before working independently in position.
• Assist the Executive Chef in conducting formal staff evaluations and provide regular coaching, recognition, and corrective feedback throughout the year.
• Train and develop Sous Chefs on shift management, team coaching, financial awareness, and operational systems.
• Execute and train all BOH leaders on company systems, platforms, and operational tools as applicable.
• Communicate proactively with the Executive Chef, General Manager, and front-of-house leadership to promote a positive, unified restaurant culture.
• Demonstrate the ability to perform every BOH position and step into any role as operational needs require.
• Take swift, sound action when addressing performance concerns and apply consistent, reasonable judgment in all disciplinary matters.
• Other duties may be assigned as the need arises.

QUALIFICATIONS & EXPERIENCE

• Minimum of 2-4 years of progressive BOH leadership experience, with at least 1-2 years in an Executive Sous Chef, Sous Chef, or equivalent kitchen management role in a high-volume restaurant environment; fast-casual or multi-unit experience strongly preferred.
• Culinary degree or equivalent professional culinary training preferred but not required.
• Demonstrated understanding of kitchen financials including food cost, labor cost, and inventory management.
• Proven ability to lead and develop a team of 20-30 in a fast-paced, high-volume kitchen environment, including other management-level personnel.
• Strong knowledge of food safety, sanitation standards, and HACCP principles; ServSafe Manager Certification preferred.
• Must have or be willing to obtain Food Handler's Certification prior to or within 30 days of hire.
• Strong written and verbal communication skills; ability to communicate clearly across all levels of the organization.
• Proficiency with restaurant management systems, scheduling platforms, and kitchen operations tools.
• Open availability required, including nights, weekends, and holidays.
• Must be at least 18 years of age.

PHYSICAL DEMANDS

The physical demands described below are representative of those that must be met to successfully perform the essential functions of this role. Reasonable accommodations may be made for individuals with disabilities.

• Ability to stand and walk for the duration of a full shift, typically 8-10 hours or more.
• Frequent bending, squatting, reaching above shoulder level, and twisting throughout the shift.
• Ability to lift and carry up to 50 lbs. regularly.
• Ability to safely handle sharp kitchen tools including knives, slicers, and mandolines.
• Ability to work in an environment with exposure to extreme heat (open flame, ovens, fryers) and extreme cold (walk-in coolers and freezers).
• Ability to work in a high-noise, fast-paced kitchen environment.
• Ability to read, write, and communicate clearly in English to process documentation, complete reports, and lead team communications.
• Manual dexterity required for food preparation, keyboarding, and use of restaurant management systems.