Lead and manage back‑of‑house culinary operations, ensuring menu execution, profit budgeting, and staff development in a fast‑paced restaurant environment.
Responsibilities
Execute menu items according to company specifications in both prep and line areas
Direct culinary operations on a shift basis under the guidance of the Chef to ensure a clean, organized, and successful kitchen with a focus on fresh ingredients and quality control
Manage sales and profit budgets
Develop and motivate staff
Participate in hiring, training, and scheduling for multiple positions
Field Sous Chef rotates across all houses on a campus, providing daily coverage, back‑of‑house operations, and support for special events while partnering with senior chefs for development.
Responsibilities
Receive daily assignments and lead service
Execute house menus to standard
Manage back‑of‑house operations
Partner with front‑of‑house teams
Rotate across houses
Requirements
Culinary degree or equivalent professional kitchen experience
Nice to have: high‑volume residential hospitality experience
Station Cook responsible for preparing high‑quality dishes, managing guest orders, and maintaining kitchen standards in a fast‑paced hospitality environment.
Responsibilities
Prepare menu items according to designated recipes and quality standards
Manage guest orders efficiently while ensuring a positive dining experience
Execute advanced cooking techniques such as sauces, roasting, grilling, plating
Inspect all preparations and dishes ahead of serving to ensure quality and presentation
Maintain a clean and organized workspace following food handling and safety protocols
The Executive Sous Chef serves as a key culinary leader within a high-volume, fast-paced, multi-kitchen corporate dining operation, partnering closely with the Executive Chef and Culinary Director to deliver exceptional food quality, hospitality, and operational excellence.
Compensation
Salary: 85,000-95,000
Responsibilities
Lead and oversee daily back-of-house operations, ensuring excellence in food quality, presentation, flavor, consistency, and execution across all service periods.
Act as the operational leader in the absence of the Executive Chef, ensuring smooth kitchen performance and timely resolution of service, production, staffing, and operational challenges.
Supervise, coach, and develop Sous Chefs, cooks, and culinary team members through training, mentoring, performance management, and career development initiatives.
Partner with the Executive Chef and Culinary Director to support menu development, recipe implementation, seasonal programming, and culinary innovation while maintaining operational feasibility and cost controls.
Drive execution of production plans and ensure appropriate staffing, preparation, and resource allocation to meet daily business demands and special events.
Requirements
Culinary degree preferred
Formal culinary training
Nice to have: Corporate dining experience
Nice to have: multi-unit experience
Nice to have: multi-kitchen operational experience
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