Executive Sous Chef

The Executive Sous Chef serves as the second-in-command to the Executive Chef, overseeing all culinary operations, leadership, and operational standards across dining rooms, private events, and venue spaces. This role is responsible for driving operational efficiency, managing food and labor costs, and fostering a high-performance kitchen culture built on professional development and mutual respect. The position requires strategic menu creation, rigorous quality control, and seamless collaboration with front-of-house and corporate teams to deliver exceptional guest experiences.