Executive Sous Chef
Are you a culinary visionary ready to lead in a dynamic, high-volume environment? As our Executive Sous Chef, you’ll spearhead the creation of globally inspired, from-scratch menus, overseeing every aspect of kitchen operations in our corporate food dining cafe. We’re looking for a culinary leader with a profound skillset who is capable of delivering exceptional quality, managing complex operations, and building a strong, collaborative culture.
Your Role
Opening Leadership: Join the opening team, help establish systems and processes, and set kitchen standards for long-term success.
Research & Development: Drive menu development, test new recipes, and shape the café’s culinary identity.
Training & Mentorship: Train and onboard new staff, set expectations, and build a strong kitchen culture.
Culinary Leadership: Create globally inspired menus while ensuring scratch-made, high-quality food.
Team Management: Lead Jr. Sous Chefs, Pastry, Line Cooks, Prep Cooks, Dishwashers, and more through mentorship, training, and performance management.
Client Interaction: Collaborate with client chefs, attend meetings, and ensure the highest standards in service and presentation.
Operational Excellence: Manage food quality control, kitchen operations, safety, and sanitation compliance, including HACCP plans.
Culture Building: Foster a creative, collaborative, and structured work environment.
- Compensation: $62,000 - $82,000
- Work-Life Balance: Monday-Friday schedule with no nights or weekends!
- Generous Benefits:
- 2 weeks of Paid Time Off
- 12 Paid Holidays Off
- Medical, Dental, and Vision Insurance
- Life Insurance
- 401k plan
- Complimentary meals during your shift.
Essential Responsibilities
Execute high-volume production according to recipes and daily directions
Manage and evaluate kitchen staff performance, morale, and appearance
Control inventory, budgets, and operational goals
Conduct daily and monthly reviews of food quality, kitchen cleanliness, and health standards
Develop and test new recipes, overseeing prep and service
Partner with client chefs to ensure expectations are met
Maintain food safety, HACCP plans, and regulatory compliance
What We’re Looking For
Strong knowledge of multicultural cuisines and high-volume production
Proven leadership experience in large, fast-paced kitchens
Ability to work closely with clients while maintaining professionalism and clear communication
Cool under pressure, promotes positivity, and balances fun with discipline
Preferred Qualifications
Experience in Corporate Dining (preferred)
Culinary Degree (preferred)
5+ years kitchen management experience in moderate to high-volume operations
Bilingual (Spanish) a plus
Computer literacy (Google Suite, Microsoft Suite, others)
Food Handler’s/ServSafe Certificate