Job Description

As the Executive Sous Chef, you will serve as the second-in-command of the culinary operation, partnering closely with the Executive Chef to lead the kitchen and ensure exceptional food quality, service, and operational performance.

This is a hands-on leadership role for an experienced culinary professional who can confidently step into the Executive Chef’s role when needed, lead a diverse team, and thrive in a fast-paced environment. You’ll have opportunities to support menu development, client tastings, catering and events, and day-to-day culinary operations.

Key Responsibilities:

• Serve as the culinary leader in the absence of the Executive Chef, overseeing kitchen operations, menu execution, and client needs.
• Partner with the Executive Chef on menu development, daily production, food quality, and presentation.
• Provide hands-on culinary support across the line, banquets, catering, and special events as business needs require.
• Lead, coach, mentor, and develop sous chefs and culinary associates while promoting teamwork and accountability.
• Partner with FOH leadership to ensure seamless service and an exceptional guest experience.
• Participate in client tastings, catering events, and direct client interactions.
• Oversee food safety, sanitation, EHA responsibilities, and daily compliance documentation.
• Prepare and maintain culinary operations for corporate and Flik/Compass audits.
• Conduct ongoing training in culinary skills, food safety, sanitation, and company standards.
• Monitor food costs, product quality, and proper product utilization.
• Stay current with culinary trends and incorporate creative food concepts and presentation techniques.

• Bachelor’s degree in Culinary Arts, Foodservice Management, or related field preferred; equivalent culinary education and experience considered.
• 3–5 years of progressive culinary experience with demonstrated leadership responsibilities.
• Strong hands-on experience across multiple kitchen stations and culinary operations.
• Ability to lead confidently, make decisions quickly, and perform effectively in high-volume environments.
• Strong understanding of food costs, quality standards, production, and kitchen operations.
• Excellent leadership, communication, interpersonal, and client service skills.
• Current knowledge of culinary trends and creative food presentation.
• ServSafe, HACCP, or applicable food safety certification preferred.
• Flexibility to work evenings, weekends, extended hours, and high-volume events as needed.

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