Executive Sous Chef

Job Summary

Position Summary

The Executive Sous Chef supports the Executive Chef in overseeing all kitchen operations while maintaining a safe, clean, and sanitary work environment for all staff. This individual is responsible for directing and coordinating food production, ensuring exceptional food quality and presentation, maintaining cost controls, and supporting the daily operation of a high-volume kitchen. The Executive Sous Chef prepares or directs the preparation of meals in accordance with company standards, culinary programs, and operational guidelines, while serving as the Executive Chef's designee in their absence.

Key Responsibilities

Kitchen Operations

• Assist the Executive Chef in planning, organizing, and supervising all kitchen operations.
• Coordinate the activities of kitchen personnel engaged in food preparation and service.
• Prepare or direct the preparation of meals in accordance with company culinary programs, recipes, and quality standards.
• Ensure consistent preparation, quality, portioning, and presentation of all menu items.
• Oversee daily food production and ensure timely execution during service.
• Roll out new culinary programs in partnership with the culinary and marketing teams.
• Assist with menu planning, recipe development, seasonal offerings, and menu costing.

Staff Leadership

• Supervise, train, coach, and develop kitchen staff to maintain high performance standards.
• Prepare employee schedules and assist with labor management.
• Conduct performance evaluations and provide ongoing coaching and feedback.
• Foster a positive, collaborative, and professional work environment.

Food Safety & Sanitation

• Maintain a safe, clean, organized, and sanitary kitchen environment.
• Ensure compliance with all food safety, sanitation, HACCP, and health department regulations.
• Supervise staff to ensure proper cleaning, sanitation, and organization throughout the kitchen.
• Monitor equipment condition and coordinate maintenance as needed.

Inventory, Purchasing & Cost Control

• Assist in all phases of planning, purchasing, ordering, receiving, inventory management, and food preparation.
• Monitor inventory levels and maintain proper product storage and stock rotation (FIFO).
• Support food and labor cost controls while managing departmental expenditures.
• Reduce food waste through proper portion control and inventory management.
• Conduct regular inventory counts and stock audits.

Administrative & Operational Support

• Maintain production records, inventory documentation, and operational reports.
• Coordinate with other departments to ensure efficient service delivery.
• Address guest concerns related to food quality in a professional manner.
• Perform other duties as assigned.

Job Summary

Qualifications

• Bachelor's Degree in Culinary Arts, Food Service Management, Hospitality Management, or a related field; or an Associate of Occupational Studies (A.O.S.) Degree in Culinary Arts with additional specialized culinary training.
• Minimum of 3–5 years of relevant culinary experience, preferably in a supervisory or leadership role.
• Experience in high-volume, complex foodservice operations strongly preferred.
• Institutional or batch cooking experience is desirable.
• Strong knowledge of food production, menu planning, purchasing, inventory management, and kitchen operations.
• Thorough understanding of food cost management, product quality identification, and cost control practices.
• Working knowledge of food safety regulations, HACCP principles, and sanitation standards.
• Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and internet applications.
• Excellent interpersonal, leadership, customer service, and written/verbal communication skills.
• Ability to work efficiently under pressure while managing multiple priorities.

Working Conditions

• Ability to stand for extended periods and work in a fast-paced kitchen environment.
• Ability to lift up to 50 pounds and perform physical kitchen duties.
• Must be available to work evenings, weekends, holidays, and extended hours as business demands require.