Our client is seeking a highly motivated and experienced Executive Sous Chef to join their team. As part of our passionate culinary tea focused on seafood, you will work closely with the Executive Chef to oversee and lead daily kitchen operations, ensuring a high-quality guest experience and driving success in a fast-paced, high-volume environment.

Responsibilities:

• Daily management of kitchen operations and coordination of all kitchen activities, including private dining events
• Monitor and control prep production and quality checks of all mise en place prior to service
• Ensure a high-quality guest experience through oversight of employees preparing and cooking food
• Develop and mentor BOH employees and kitchen supervisory positions
• Assist with inventory and purchasing/storage management
• Collaborate with the Executive Chef to drive menu development, food quality, and cost control
• Maintain a clean, organized, and safe kitchen environment
• Demonstrate strong leadership, interpersonal, and communication skills to build relationships and manage staff at all levels

Requirements:

• Minimum of 2 years of previous experience as an Executive Sous Chef or Chef de Cuisine in a full-service establishment
• A Culinary Arts degree is preferred, but we will consider candidates with exceptional experience
• Ability to work a flexible schedule, including days, nights, weekends, and holidays as needed
• Strong leadership, interpersonal, and communication skills
• Ability to stand for long periods of time
• Ability to lift and move 25-50 pounds
• Collaborative mindset, using a team approach to create an equitable workplace environment and respectful working relationships
• Must be a US Citizen