Executive Sous Chef

Overview Catch 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. Position Overview 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 program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401(k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Oversee daily kitchen operations, ensuring cleanliness, organization, and compliance with all health and safety regulations Maintain food quality, consistency, and presentation standards during all services Train, mentor, and develop kitchen staff while fostering a positive, team‑oriented culture Supervise inventory, food rotation, and storage to minimize waste and control costs Collaborate with the Executive Chef on menu development and product innovation Manage workflow and staffing to ensure efficient kitchen operations during high‑volume service Enforce food safety, sanitation, and workplace safety standards Support cross‑department collaboration to ensure seamless guest experiences Qualifications 3–4 years of progressive kitchen leadership experience in fine dining or high‑end culinary environments Proven ability to lead and mentor large kitchen teams in fast‑paced, high‑pressure settings Advanced culinary skills and strong product knowledge, including seasonal and ingredient‑driven cooking Experience with menu development, quality control, and cost management Solid understanding of food safety, sanitation, and HACCP standards Strong leadership, communication, time‑management, and organizational skills Culinary degree or formal training is a plus; food safety certifications preferred Pay Range USD $65,000.00 - USD $80,000.00 /Yr. EEO #J-18808-Ljbffr The Post Oak