Executive Sous Chef

Join to apply for the Executive Sous Chef 1 role at Parkhurst Dining
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Are you looking for a values-driven environment with opportunities to learn and grow? Do you want to join a fun, supportive team where you can build lifelong relationships? At Parkhurst Dining, a brand of Eat’n Park Hospitality Group, we’ve been creating smiles since 1949—one guest, one meal, and one team member at a time. Now we’re searching for an Executive Sous Chef 1 to join our team!

Eat’n Park Hospitality Group represents a diverse family of brands that span 14 states across more than 150 locations and with nearly 10,000 team members. We are a family‑owned and operated company with deep roots that inspire our future. Our enduring commitment to our Core Values and our shared purpose, “to Create a Smile,” guide and fuel our growth as a group and as individuals.

As a part of the management team, the Executive Sous Chef 1 works under the direction of the Executive Chef as the second culinarian in a department where the managed volume is between $1.51-3.5M annually. This position acts as a second level leader for the kitchens and is solely accountable for a cost center. The role also leads a kitchen site independently and assumes full ownership of the kitchens when the Executive Chef is not onsite.

The Executive Sous Chef 1 oversees the preparation of meals for guests, maintains food inventory, adjusts food production to meet fresh ingredients availability, and oversees hourly team members on a day-to-day basis. Other responsibilities include contributing to menu development, supply monitoring and ordering, staffing, and development and guest satisfaction with culinary offerings.

• Create A Smile:
  Deliver high-quality, well-presented meals that exceed guest expectations and maintain Parkhurst Gold Standards.
• Join A Caring Team:
  Lead and support a collaborative kitchen team, fostering a respectful and inclusive environment.
• Bring Your Energy:
  Oversee kitchen operations, including menu execution, inventory management, and food preparation.
• Connect With Heart:
  Build, guide, and develop your team ensuring efficient operations, high-quality production, and a positive kitchen culture.
• Reach Your Goals:
  Grow your culinary and leadership skills with hands‑on responsibility, training opportunities, and professional development.

• 5+ years of professional experience, including 3+ years in culinary roles; degree in Culinary Arts preferred
• Skilled in food preparation, menu planning, execution, and quality control
• Ability to manage food costs, portion control, and waste reduction while adhering to budget guidelines
• Experience supervising, and training kitchen staff in safety, sanitation, and production practices
• Strong focus on guest satisfaction, menu responsiveness, and maintaining cooperative relationships across departments

• Schedule:
  
  Full-time role averaging 50 hours per week, including some evenings and weekends
• Health and Well-Being:
  Medical, dental, vision, life insurance, and 401(k), paid time off
• Career Growth:
  Access to Smile Universe training and internal promotion pathways
• Welcoming and Fun:
  Free meals during shift, monthly family meal, and 20% discount at all ENPHG brands

Mid-Senior level

Full-time

Management and Manufacturing

Food and Beverage Services

Eat’n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.