Executive Sous Chef

and the job listing Expires on March 10, 2026

Working Executive Sous Chef sought to ensure the highest standards are met for all food prepared at the commissary for retail and catering events. The Executive Sous Chef is responsible for assisting in creating and ensuring standards, systems and procedures are maintained and followed. The Executive Sous Chef is also responsible for working with the Executive Chef in overseeing and mentoring the culinary team.

S/he will be responsible for the overall commissary operations in the absence of the Executive Chef.

• Work hands on with Executive Chef to continually monitor production procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
• Supervise Sous Chefs to ensure all daily and weekly standards operating procedures, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning..
• Work with Executive Chef on on-going, seasonal or new menu development as necessary.
• Train and educate staff on new and seasonal menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
• Work with Executive Chef and culinary in developing production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.
• Oversee all production areas ensuring training & monitoring for sanitation and food handling in commissary.
• Conduct Daily and Weekly recaps with necessary chefs and managers to plan and forecast all aspects of production
• Prepare, cook and package food for store delivery.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Accountable for working with Executive Chef in meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary operations.
• Work with Executive Chef to ensure proper portioning, preparing and serving quantities are accurate in order to maintain food costs.
• Responsible for creating weekly kitchen labor schedules for commissary staff, meeting labor budgets by utilizing forecasting tools
• Maintain proper methods for counting and recording period end inventory.
• 3+ year senior level chef Management experience in high volume, quality oriented kitchen
• Prior experience in a la carte, banquet and production kitchens helpful
• Bi-lingual in Spanish a plus
• Knowledge of Microsoft Word and Excel
• Must have Serve Safe food handler’s certificate