Sous Chef Manager

As a key role in the culinary team, the Executive Sous Chef plays a vital part in supporting menu execution, leadership, and kitchen operations.

The ideal candidate will possess a strong culinary foundation, expertise in flavor development, and exceptional leadership skills.

Core Responsibilities:

• Maintain consistency, flavor integrity, and plating accuracy across all services.
• Lead the line during peak periods, ensuring smooth execution and effective communication.

Leadership & Team Development:

• Assist in hiring, training, and developing all BOH staff to ensure a cohesive and motivated team.
• Set a positive example by promoting discipline, teamwork, and respect throughout the kitchen.

Menu & Program Development:

• Collaborate on menu ideation, seasonal updates, specials, and event offerings that meet both culinary standards and operational needs.
• Provide creative input grounded in both flavor craftsmanship and practicality.

Operations & Systems Management:

• Manage daily kitchen operations, including opening and closing procedures.
• Oversee inventory, ordering, and vendor relationships to optimize cost and quality.

Brand Standards & Culture:

• Uphold the sensory experience of the brand, from the aroma and sound of the kitchen to precision plating and pacing.
• Foster a kitchen culture that mirrors the refined yet energetic tenor of the workplace.