Executive Sous Chef

Job Title: Executive Sous Chef Better Half & Hold Out

The Executive Sous Chef at Hang Twenty Enterprise oversees operations of the shared kitchen spaces of Better Half Coffee & Cocktails and Hold Out Brewing. This role is a management position that falls directly under the Executive Chef in the kitchen hierarchy.
The Executive Sous should be able to manage all day-to-day kitchen operations and the culinary teams with positivity and creativity when the Executive Chef is not present. The Executive Sous Chef will also be responsible for assisting the chef with all menu development and execution of new menu items. The Executive Sous Chef will have full control over the kitchen in the chef s absence, providing an opportunity to both lead and grow professionally, under the guidance of the Executive Chef

The Executive Sous Chef manages the department in a way that reflects the company's overall commitment to our team, a safe and inclusive workspace, products that live up to our high quality standards; and the satisfaction of our customers.

ESSENTIAL FUNCTIONS

Leadership & Management:

• Responsible for every aspect of BOH operations in the Executive Chef's absence.

• Assist the Executive Chef in establishing the schedule and organizing kitchen operations.

• Manage kitchen labor budgets and scheduling to meet budgetary requirements and optimize profitability, including oversight of kitchen staff by leadership Exec Chef, Exec Sous, Head Baker, or Kitchen Managers during all operating hours.

• Proactive contribution to hitting overall BOH labor targets across both properties, with a labor goal of 27% of gross food sales (never to exceed 29%).

• Direct oversight of Kitchen Managers and other BOH department leads to assess productivity and contributions to team morale and performance.

• Hire, train, mentor, coach, discipline, and terminate kitchen staff as needed, fostering a positive and professional work environment with continuous learning and growth opportunities. Hand-on instruction on the use of SOPs, checklists, and order guides.

• Coordination and execution of on-site banquet events and parties.

• Must be an effective delegator capable of maintaining work/life balance while meeting business needs.

• Ensure mutually positive and constructive relationships and work dynamics with the Front of House.

• Flexibility to work evenings, weekends, and holidays.

Menu Development, Specials & Culinary Vision:

• Work with the Executive Chef to produce diversified menus in accordance with Better Half's and Hold Out's vision and identity, including catering menus for private events.

• Collaborate with the Executive Chef and partnership team to come up with new dishes which appeal to customers, contribute to the creative process for new menu items and specials, and help standardize new menu item rollout processes and calendars.

• Develop catering menus to drive sales and margins through the event spaces without compromising regular kitchen services.

• Collaborate with the partnership team to maintain and carry forward the restaurant's culinary vision.

• Create thorough documentation of all recipes and work with the Admin Department to verify recipes and prices are accurate and meet COGS requirements.

Cost Control, Inventory & Ordering:

• Manage food costs, inventory, and ordering to meet budgetary goals while maintaining high standards of quality, presentation, and freshness.

• Proactive contribution to overall BOH inventory and cost control goals, with a food cost target of 25% by end of Q2 2026.

• Be capable of adapting existing systems or creating new systems to meet all ordering and costing needs.

Safety, Sanitation, Cleanliness & Equipment:

• Ensure adherence to hygiene, food safety, and sanitation guidelines at all stages of food handling, utilizing hands-on training, checklists, and other operational documents.

• Implementation and routine verification of sanitization systems, food systems, and standards.

• Maintain a clean and efficient kitchen, ensuring overall cleanliness and organization across both properties.

• Ensure professional equipment is in good condition and signal any malfunction before it affects the staff or the clients.

• Proactively contribute to overall upkeep and maintenance of facilities and equipment.

Other Skills & Abilities:

• Demonstrates an ability to produce a high volume of accurate, complete, high-quality work in a timely manner.

• Demonstrates an ability to interact positively with supervisors, management, coworkers, staff, and the public.

• Demonstrates reliability, professionalism, and constructive teamwork.

• Demonstrates an ability to forecast restaurant needs for production, prep par levels, ordering, receiving, and production.

• Demonstrates an ability to manage oneself and the department when no other leadership is present.

Language Skills:

• Ability to communicate effectively in a multi-cultural environment.

• Bilingual Spanish/English preferred but not required.

• Proactive communication: asking for help, staying in the loop, contributing to manager-level meetings.

EDUCATION and/or EXPERIENCE:

• Associate's degree in Culinary Arts is preferred

• Must have at least 1.5 years professional culinary experience with supervisory responsibilities.

• Extensive food and beverage knowledge and creativity leadership/management level experience required

• Knowledge of purchasing, ordering, receiving, and staff scheduling

CERTIFICATES, LICENSES, REGISTRATIONS:

• Associate s degree from professional cooking university

• ServSafe Food Manager certificate, or local equivalent

• Austin Food Handler's Certificate

Job Type: Full-time

Pay: $50, $65,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person