Overview

The Cafe Executive Sous Chef must provide a high level of event oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of the operations. A critical function of the Executive Sous Chef will be to actively mentor, train, and help employees meet company quality standards and to promote a positive, enthusiastic, and cooperative work environment. 

This role will pay a yearly salary of $75,000 to $85,000.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until July 24, 2026.

Responsibilities

• Lead daily kitchen execution across multiple concepts simultaneously.
• Drive organization, structure, and systems to ensure smooth, high-volume service.
• Act as a command center during service—managing flow, pacing, and communication across stations.
• Train, develop, and hold accountable a large and diverse culinary team.
• Ensure consistency, quality, and speed across all concepts and service periods.
• Oversee prep systems, production planning, and station readiness at scale.
• Partner with leadership on labor deployment, scheduling, and productivity.
• Support ordering, inventory, and food cost controls with discipline.
• Maintain exceptional standards in cleanliness, organization, and food safety.
• Anticipate challenges before they happen—and solve them in real time.

Qualifications

• Minimum of 3-5 years in Sous Chef or Executive Sous Chef role in high-volume, complex kitchen operations.
• Proven experience managing large teams and multi-station or multi-concept operations.
• Exceptional organizational skills and systems thinking.
• Ability to lead under pressure in fast-paced, high-demand environments.
• Strong understanding of prep systems, production flow, and kitchen logistics.
• High level of accountability, urgency, and attention to detail.
• Natural leader—respected, decisive, and solutions-oriented.
• Experience in food halls, hotels, stadiums, or large-scale operations strongly preferred.
• Opening experience is a major plus.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Maintains a current food handler's card and alcohol service permit if required by state or local government.