Executive Sous Chef​/Kitchen Manager

Description Who We Are

At Hawkers Asian Street Food, our purpose is simple: we spark adventure. Everything we do is driven by three mantras that define who we are and how we show up every day. We always care - for each and every guest as if they are our only guest, and for our team as family. We never compromise - paying attention to the details and maximizing the potential in every team member and every experience.

And we be disruptive - challenging the status quo, refusing to succumb to industry norms, and continually raising the bar.

If you're ready to bring that spirit to work every single day, we want you on our team.

This back of house leadership role serves as the direct operational partner to the Executive Chef. This role carries a broader scope of responsibility than the Sous Chef —managing shift operations with full accountability and functioning as the primary acting leader in the Executive Chef's absence.

This leader is directly accountable for food quality, shift execution, ticket time performance, team development, vendor relations, and contributory financial responsibility for food cost, labor cost, kitchen maintenance, and supply management. This is a full-time, salaried, exempt position requiring open availability including nights, weekends, and holidays.

• Competitive salary commensurate with experience and market.
• Performance-based bonus eligibility tied to restaurant financial and operational metrics.
• Meal benefits during scheduled shifts.
• Paid time off per company policy.
• Health, dental, and vision benefits eligibility per company benefits plan.
• Clear pathway for advancement to Executive Chef within a rapidly growing multi-unit brand.

• Uphold and enforce all Hawkers food quality standards, recipe adherence, plate presentation, and production time targets across all BOH positions and all dayparts.
• Assist the Executive Chef in overseeing all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, and service time standards.
• Assume full responsibility for planning and directing kitchen operations in the absence of the Executive Chef.
• Serve as the final quality checkpoint in the kitchen; provide immediate, constructive feedback on food quality, execution, and presentation as items are produced.
• Conduct daily culinary line checks and sanitation checks to ensure the kitchen is guest-ready before every service.
• Lead daily pre-service meetings to align the BOH team on priorities, 86s, ticket time targets, and service execution.
• Ensure target ticket times are consistently achieved on every shift without compromising food quality.

• Actively contribute to meeting or exceeding food cost, labor cost, sales, revenue, and profitability targets in partnership with the Executive Chef and General Manager.
• Assist the Executive Chef with vendor relations, ensuring kitchen equipment is maintained in satisfactory working condition and all supply needs are met within budget.
• Support kitchen inventory management, ordering processes, and waste reduction efforts.
• Maintain all kitchen equipment and storage areas in a clean, well-organized, and fully operational condition.
• Oversee ongoing kitchen repairs and maintenance needs; escalation issues proactively to minimize disruption to operations.

• Ensure the kitchen consistently meets or exceeds all Health Department standards and passes all inspections and audits.
• Enforce strict adherence to food safety, sanitation, and storage practices through active supervision, training, and accountability at every shift.
• Ensure all BOH team members are…