Executive Sous Chef

Executive Sous Chef

The Sous Chef at The Cavalier plays a key role in maintaining our standards of food quality, consistency, and kitchen operations. Working closely with the culinary leadership team, the Sous Chef helps lead daily service, supports and develops kitchen staff, and ensures a professional, organized, and collaborative work environment.

Oversee daily kitchen operations, ensuring consistent food quality, presentation, and execution.

Prepare and execute dishes according to established recipes and standards.

Lead, train, and support kitchen staff to ensure efficient and successful service.

Maintain high standards of cleanliness, sanitation, and food safety.

Assist with inventory management, ordering, waste reduction, and food cost control.

Coordinate kitchen prep, opening and closing procedures, and daily service needs.

Execute large-scale private events and high-volume service, ensuring efficient kitchen operations, proper timing, and consistent food quality.

Work closely with management to maintain proper staffing, scheduling, and kitchen efficiency.

Communicate effectively with both front- and back-of-house teams.

Contribute to menu development, seasonal specials, and ongoing improvements to kitchen operations.

You have a passion for food, hospitality, and creating exceptional dining experiences.

You have previous experience in a professional kitchen, ideally in a leadership role.

You have experience executing high-volume service and large-scale private events, including coordinating kitchen teams and managing multiple courses.

You are organized, dependable, and detail-oriented.

You communicate clearly and work well with others.

You lead by example and enjoy training and developing your team.

You can remain calm, focused, and efficient in a fast-paced environment.

You take initiative, solve problems, and adapt to changing priorities.

You treat colleagues with respect and contribute to a positive workplace culture.

You are a team player who is comfortable both taking direction and delegating responsibilities.

You take pride in your work and are committed to maintaining high culinary standards.

The Cavalier is open on both Thanksgiving and Christmas Day. These are mandatory workdays for our culinary leadership team, and availability on both holidays is a non-negotiable requirement of this position.

Compensation: Salary ($75,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Dining Discounts

Leadership

Training and Development

Organizational Skills

Dependability

Attention to Detail

Team Collaboration

Calmness under pressure

Problem Solving