The Executive Sous Chef is responsible for overseeing the daily job responsibilities for line cooks and prep cooks in order to produce all the necessary products for Chef's Case, Cafe on the Run, and Catering. You will assist in scheduling all necessary partners to produce the required products within the budgetary guidelines. Maintaining a clean and sanitary work area throughout the kitchen, walk-ins, and storage areas is essential.

In this role, you will spend the majority of your time using independent judgment in making employment-related and business decisions, or effectively recommending such decisions. This includes but is not limited to product and department-related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding, or otherwise engaging in resolving Partner-related matters.

You will be responsible for total kitchen production in the absence of the Executive Chef.

• Flexible schedule including openings, closings, and weekends.
• Opportunity for professional development and new product development.
• Engagement in menu costing and inventory management.

• 3+ years of experience as an Executive Sous Chef.
• Proven leadership experience in a complex environment.
• Professional culinary training or equivalent work experience.
• Excellent customer service skills.
• Strong communication and organization skills.
• Experience in ordering, inventory maintenance, and shrink control.
• Proficiency with automated reporting systems.
• Ability to supervise, train, and cross-train kitchen staff.
• Knowledge of sanitation standards.