Elevated Culinary Leader

Summary

We are seeking a highly skilled and experienced Executive Sous Chef to join our team. As the culinary backbone of our organization, you will support the Executive Chef in menu execution, team leadership, and kitchen operations while contributing to a culinary identity rooted in elevated comfort, global influence, bold flavors, and sports-driven storytelling.

Key Responsibilities

• Ensure every dish meets our culinary and presentation standards.
• Maintain consistency, flavor integrity, and plating accuracy across all services.
• Lead the line during peak periods, ensuring smooth execution and communication.
• Oversee prep systems, recipe adherence, portioning, and taste checks.

Kitchen Leadership & Team Development

• Assist the Executive Chef in hiring, training, and developing all BOH staff.
• Lead by example—promoting discipline, teamwork, and respect throughout the kitchen.
• Conduct ongoing coaching, culinary training, and skills development.
• Support scheduling, station assignments, and labor management.

Menu & Program Development

• Collaborate on menu ideation, seasonal updates, specials, and event offerings.
• Provide creative input grounded in both flavor craftsmanship and operational practicality.
• Execute R&D sessions with the Executive Chef and ownership.
• Implement new menu items with precision and documented procedures.

Operations & Systems Management

• Manage daily kitchen operations including opening/closing procedures.
• Oversee inventory, ordering, and vendor relationships to optimize both cost and quality.
• Maintain BOH organization, sanitation, and equipment upkeep in accordance with health and safety standards.
• Ensure all BOH systems (prep guides, recipe books, allergen charts, etc.) remain accurate and updated.

Financial Stewardship

• Assist in managing food costs, portioning, waste reduction, and purchasing strategy.
• Contribute to labor planning and BOH scheduling in partnership with leadership.
• Analyze kitchen operations to identify cost-saving opportunities without sacrificing quality.

Culture & Brand Standards

• Uphold the sensory experience of the brand—from the aroma and sound of the kitchen to the precision of plating and pacing.
• Foster a kitchen culture that mirrors the refined yet energetic tenor of our organization.
• Maintain professionalism, composure, and a solutions-focused mindset in all situations.

Cross-Department Collaboration

• Maintain strong communication with FOH leadership to coordinate service flow, timing, and experience design.
• Support private dining, special events, game-day activations, and VIP experiences with precision and creativity.
• Work closely with ownership and the Executive Chef on programming and promotions.

Qualifications

• 3–5+ years of experience as a Sous Chef or Executive Sous Chef in upscale, high-volume, or concept-driven kitchens.
• Strong culinary foundation with expertise in flavor development, technique, and station leadership.
• Pasty experience not mandatory, but a plus.
• High proficiency in kitchen systems, cost controls, and organizational discipline.
• Ability to thrive under pressure while maintaining a calm and positive presence.
• Proven leadership skills with the ability to train, mentor, and elevate a full BOH team.
• Experience with scratch cooking, seasonality, and thoughtful menu development.
• Passion for elevated hospitality and the culture of sport, ritual, and gathering.

Benefits

• Competitive salary + performance-based incentives.
• Health, dental, and vision benefits.
• PTO and professional development opportunities.
• Dining perks within the hospitality group.
• Opportunity to shape a marquee culinary program in a flagship concept.

How to Apply