Executive Sous Chef

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Located in Eureka, CA

Salary: $70,000-$80,000/year

Executive Sous Chef

Salary Range: $70,000 – $80,000 per year (Salaried Position)

 

We are seeking an experienced Executive Sous Chef to serve as the second-in-command in a high-volume, fast-paced culinary operation. This role leads kitchen operations, supervising staff, maintaining culinary standards, and ensuring consistent execution across daily service and special events. Experience in both restaurant and events preferred.

 

The ideal candidate is a hands-on leader who thrives in active kitchens, values consistency and teamwork, and understands the balance between food quality, people leadership, and operational discipline.

Key Responsibilities

• Oversee daily kitchen operations and food production
• Supervise and coordinate kitchen team members across assigned areas
• Maintain high standards for food quality, consistency, presentation, and sanitation
• Lead by example with a hands-on management approach during service and prep
• Train, coach, and mentor kitchen staff to reinforce skills, accountability, and teamwork
• Promote safe food handling, sanitation practices, and workplace safety standards
• Menu development and execution, production planning, and timing to meet service demands
• Assign tasks, monitor performance, and ensure proper portion control
• Help minimize waste, control spoilage, and address operational challenges as they arise
• Participate in preparation for banquets, catered events, and special functions as needed
• Prepare and maintain accurate work schedules for kitchen team members
• Inspect kitchen areas to ensure cleanliness, organization, and compliance with standards
• Foster a professional, respectful, and positive work environment
• Perform other related duties as assigned by leadership

Leadership & Culture Expectations

• Build morale and promote a collaborative kitchen culture
• Encourage mutual respect, integrity, and professionalism at all times
• Enforce performance, service, and safety standards consistently
• Maintain dependable attendance and set a positive example for the team
• Contribute to a workplace focused on guest satisfaction and operational excellence

Supervisory Responsibilities

• Directly supervises the team of kitchen staff
• Manage team performance by interviewing, training, coaching, scheduling, and disciplining as needed
• Supports leadership decisions in accordance with company policies and applicable laws

Qualifications

Education & Experience

• Associate degree in culinary arts or related field OR equivalent combination of education and experience
• Minimum of 1 year of supervisory or leadership experience in a professional kitchen preferred

Skills & Abilities

• Strong working knowledge of kitchen operations and food preparation
• Ability to lead, train, and motivate team members
• Solid understanding of food safety and sanitation standards
• Effective communication skills, both verbal and written
• Basic math skills related to food production and portioning
• Sound judgment and problem-solving ability in a fast-paced environment

 Compensation

• Annual Salary: $70,000 – $80,000
• Classification: Salaried
• Comprehensive benefits package available (details provided during the hiring process)

 

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