Overview

The Restaurant Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of any assigned event. 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 is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.

This role will pay a yearly salary of $80,000 to $90,000.

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

• Support and lead all back-of-house operations with a focus on consistency, speed, and organization.
• Act as a key leader during service—driving execution, managing flow, and maintaining standards.
• Train, coach, and develop line cooks and junior kitchen leaders.
• Ensure all dishes meet presentation, quality, and timing standards.
• Oversee prep, station organization, and service readiness daily.
• Assist with labor management, scheduling, and team productivity.
• Support ordering, inventory, and food cost control alongside leadership.
• Maintain a clean, organized, and disciplined kitchen environment.
• Step into a leadership role across all shifts, ensuring consistency regardless of coverage.
• Controls labor costs through effective scheduling of kitchen staff, cross-training, and development of employees.
• Ensures that the purchasing and preparation of all food products meet OVG's standards of quality and consistency.
• Responsible for the development of menus, ensuring quality, consistency, and style of concept are maintained.
• Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. 
• Monitors all food served relative to appearance, temperature, sanitary, and quality standards.
• Supervises all line setup, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness.
• Maintains a positive and compliant employee relations climate.
• Responsible for staffing, training, evaluation, and counseling of Public Foods kitchen staff. 
• Promotes support and communication with entire staff. 
• Positively interacts with front-of-house staff and rapidly solves problems.
• Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Promotes teamwork among staff through effective communication, follow-through, and goal setting.
• Leads by example and thorough instruction to effectively obtain quality management of product, service, and philosophy of concept.

Qualifications

• Minimum of 3-5+ years of kitchen management experience in a full-service restaurant or events venue.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations. Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling. Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• 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.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation required.
• 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.
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to obtain and maintain certification in a nationally recognized sanitation program