Executive Sous Chef

Nbutexas; Greenville (SC); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Health insurance

401(k) with match

PTO

Job summary

We are seeking an accomplished Executive Sous Chef to join a chef-driven restaurant operation. This role focuses on leading day-to-day culinary operations in a busy, upscale kitchen, ensuring top-quality food and smooth service.

The ideal candidate is a hands-on kitchen leader with 5+ years in Executive Sous Chef, Sous Chef, or Chef de Cuisine roles in upscale or scratch kitchens. Expect a competitive base salary, bonus potential, and comprehensive benefits in a respected hospitality group.

Qualifications

• 5+ years as Executive Sous Chef, Sous Chef, or Chef de Cuisine in an upscale casual, scratch kitchen.
• Strong kitchen systems, team leadership, and quality control background.
• Flexible availability, including evenings and weekends.

Responsibilities

• Lead kitchen operations for a high-volume, scratch, guest-driven upscale restaurant.
• Oversee daily execution, prep, sanitation, and service standards.
• Develop and mentor back-of-house staff in a supportive, fast-paced environment.
• Uphold consistency and quality across seasonal chef-inspired menus.

Skills

Hands-on leadership

Kitchen leadership

Food quality

Discipline & organization

Flexible availability

Strong systems

Job description

$70,000–$80,000 + Bonus | 100% Paid Health Insurance | 401(k) + Match | PTO

We are seeking an accomplished Executive Sous Chef to join a highly regarded, chef-driven restaurant operation. This is an excellent opportunity for a culinary leader who has built their career in upscale or fine-dining, scratch-kitchen environments and is equally comfortable driving exceptional food quality and executing at significant volume.

The ideal candidate is a hands-on chef and strong kitchen leader who understands that elevated cuisine requires more than creativity—it requires discipline, consistency, organization, strong systems, and the ability to develop a team. This individual will work closely with the Executive Chef to lead day-to-day culinary operations while maintaining high standards for food quality, presentation, sanitation, cost control, and team performance.

This opportunity is best suited for a chef who has a strong culinary foundation, thrives in a busy professional kitchen, and wants to continue developing within a respected hospitality organization.

Executive Sous Chef Responsibilities:

• Lead kitchen operations for a high-volume, scratch, guest-driven upscale restaurant
• Oversee daily execution, prep, sanitation, and service standards
• Develop and mentor back-of-house staff in a supportive, fast-paced environment
• Uphold consistency and quality across seasonal chef-inspired menus

Executive Sous Chef Qualifications:

• 5+ years as Executive Sous Chef, Sous Chef, or Chef de Cuisine in an upscale casual, scratch kitchen
• Strong kitchen systems, team leadership, and quality control background
• Passionate about food and people—no egos, no pretense
• Flexible availability, including evenings and weekends

Executive Sous Chef compensation:

• $70K–$80K base + bonus
• 100% employer-paid health insurance
• 401(k) with match
• PTO and long-term career growth
• Stable leadership team and a culture built on respect