Executive Sous Chef

Executive Sous ChefCatch Hospitality Group is built on active thinking, active feedback, and a team-first mentality. Guided by our core principles—Great Food, Great Service, Great Vibe. Our continued expansion, including high-profile openings across key markets, reflects our focus on internal mentorship, leadership development, and promoting from within as we grow.The Executive Sous Chef supports the Executive Chef in overseeing daily kitchen operations while maintaining the highest standards of food quality, cleanliness, organization, and efficiency. This role is hands-on, leadership-driven, and ideal for a culinary professional passionate about mentoring teams, driving consistency, and delivering exceptional dining experiences in a high-energy, high-volume environment.Benefits:Extensive and well-rounded training programContinued career development and growth opportunitiesGenerous employee discounts on dining, retail, amusements, and hotelsMultiple health benefit plans to suit your needsDental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)Paid sick leavePaid time offMonthly discretionary bonus potentialResponsibilities:Oversee daily kitchen operations, ensuring cleanliness, organization, and compliance with all health and safety regulationsMaintain food quality, consistency, and presentation standards during all servicesTrain, mentor, and develop kitchen staff while fostering a positive, team-oriented cultureSupervise inventory, food rotation, and storage to minimize waste and control costsCollaborate with the Executive Chef on menu development and product innovationManage workflow and staffing to ensure efficient kitchen operations during high-volume serviceEnforce food safety, sanitation, and workplace safety standardsSupport cross-department collaboration to ensure seamless guest experiencesQualifications:3–4 years of progressive kitchen leadership experience in fine dining or high-end culinary environmentsProven ability to lead and mentor large kitchen teams in fast-paced, high-pressure settingsAdvanced culinary skills and strong product knowledge, including seasonal and ingredient-driven cookingExperience with menu development, quality control, and cost managementSolid understanding of food safety, sanitation, and HACCP standardsStrong leadership, communication, time-management, and organizational skillsCulinary degree or formal training is a plus; food safety certifications preferredEEO *Application deadline is 4/30/26. Pay Range USD $65,000.00 - USD $80,000.00 /Yr.