Executive Sous Chef

Job Description

Job Description

Position Overview

We are seeking an experienced and highly motivated Executive Sous Chef to join a distinguished culinary operation in Cleveland OH. This is an excellent opportunity for a hands-on culinary leader who thrives in a high-quality, chef-driven environment and is passionate about exceptional food, hospitality, and team development.

The Executive Sous Chef will work closely with the Executive Chef/Owner to oversee daily kitchen operations, maintain consistently high culinary standards, develop and mentor the culinary team, and ensure an exceptional guest experience. The ideal candidate will bring strong leadership skills, creativity, organization, and a genuine passion for developing people and delivering outstanding cuisine.

Key Responsibilities

• Partner with the Executive Chef in leading all culinary and kitchen operations.
• Oversee daily food preparation, production, and service to ensure exceptional quality and consistency.
• Lead, train, coach, and develop culinary staff while fostering a positive and professional kitchen culture.
• Maintain high standards for food quality, presentation, sanitation, and food safety.
• Assist with menu development, seasonal specials, recipe development, and execution of culinary concepts.
• Monitor food costs, labor costs, inventory, purchasing, and product utilization.
• Ensure proper ordering, receiving, storage, and rotation of food products.
• Maintain appropriate inventory levels while minimizing waste and controlling costs.
• Supervise kitchen operations during service and step in as needed to support the team.
• Ensure all recipes, preparation methods, plating standards, and portion controls are consistently followed.
• Collaborate with management and front-of-house leadership to ensure smooth and efficient service.
• Assist with scheduling, staffing, performance management, and daily kitchen organization.
• Maintain compliance with all health department, sanitation, and safety regulations.
• Help establish and maintain a culture of accountability, teamwork, professionalism, and continuous improvement.
• Serve as a key culinary leader in the absence of the Executive Chef.

Qualifications

• 5+ years of progressive culinary experience, preferably in an upscale, fine-dining, country club, resort, or chef-driven restaurant environment.
• Previous experience as a Sous Chef, Executive Sous Chef, Chef de Cuisine, or similar leadership position.
• Strong knowledge of professional cooking techniques, food preparation, and kitchen operations.
• Demonstrated ability to lead and develop a diverse culinary team.
• Strong understanding of food cost, labor management, inventory control, and kitchen financials.
• Excellent organizational and time-management skills.
• Ability to remain calm, professional, and decisive in a fast-paced environment.
• Strong communication and interpersonal skills.
• Commitment to exceptional food quality, presentation, and hospitality.
• Culinary degree or formal culinary training preferred but not required.

Ideal Candidate

The ideal candidate is a hands-on culinary leader who can balance creativity with operational discipline. They should be equally comfortable working the line during a busy service, coaching a developing cook, managing food costs, and partnering with leadership on the overall direction of the kitchen.

This person should have a strong eye for detail, pride in their work, and the leadership presence to command respect while building a collaborative kitchen culture.

Compensation & Benefits

• Competitive salary based on experience
• Performance-based growth opportunities
• Comprehensive benefits package
• Paid time off
• Employee dining/meal benefits
• Opportunities for professional and culinary development
• Dynamic, high-quality culinary environment

This is an outstanding opportunity for an accomplished Sous Chef who is ready to take the next step in their culinary leadership career.