Executive Sous Chef

Flying Food Group; Inglewood (CA); On-site; USD 75,000 - 85,000; Full time

Job summary

An established industry player is seeking a talented Executive Sous Chef to lead culinary operations in a fast-paced environment. This role is pivotal in ensuring high-quality food production and managing a dynamic kitchen team. The ideal candidate will possess a culinary degree and extensive leadership experience, demonstrating strong organizational skills and a passion for culinary excellence. Join a vibrant team that values creativity and quality, where you can make a significant impact in a thriving kitchen setting. If you thrive under pressure and have a keen eye for detail, this opportunity is perfect for you.

Benefits

Medical Insurance

Vision Insurance

401(k)

Tuition Assistance

Disability Insurance

Qualifications

• Culinary degree or equivalent professional experience required.
• 5+ years in progressive culinary leadership roles essential.

Responsibilities

• Assist Executive Chef in managing kitchen operations.
• Supervise kitchen staff and ensure food quality.
• Contribute to menu planning and inventory management.

Skills

Culinary Skills

Leadership

Communication

Food Production Techniques

HACCP Knowledge

High-Volume Kitchen Experience

Education

Culinary Degree

5+ Years Culinary Experience

Job description

This range is provided by Flying Food Group. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$75,000.00/yr - $85,000.00/yr

Direct message the job poster from Flying Food Group

Department: Culinary / Kitchen Operations

Position Summary:

The Executive Sous Chef is the second-in-command in the kitchen and plays a critical leadership role in overseeing day-to-day culinary operations. They assist the Executive Chef in managing all kitchen staff, ensuring consistent food quality, enforcing sanitation standards, and meeting production schedules. This position demands strong organizational, leadership, and culinary skills.

Key Responsibilities:

• Assist the Executive Chef in planning, organizing, and directing all kitchen operations.
• Supervise kitchen staff, including Sous Chefs, Line Cooks, Prep Cooks, and Dishwashers.
• Oversee food production to ensure consistency, portion control, quality, and presentation.
• Manage and coordinate large batch production and high-volume service with precision.
• Ensure compliance with food safety, hygiene, and health standards at all times.
• Contribute to menu planning, costing, and seasonal updates in collaboration with the Executive Chef.
• Monitor inventory levels, requisition supplies, and control food waste.
• Train, mentor, and evaluate kitchen employees to maintain high team performance.
• Step in for the Executive Chef in their absence and ensure smooth kitchen operations.
• Work collaboratively with other departments (e.g., purchasing, quality assurance, service) to align kitchen output with operational needs.

Required Skills & Qualifications:

• Culinary degree or equivalent professional experience.
• Minimum 5+ years in progressive culinary leadership roles.
• Deep knowledge of food production techniques, HACCP, and kitchen safety standards.
• Strong leadership and communication skills.
• Experience in high-volume kitchens or airline catering (if applicable) is a plus.
• Ability to work under pressure and handle multiple priorities.

Working Conditions:

• Fast-paced, high-pressure kitchen environment.
• Flexible schedule required (including weekends and holidays).
• Standing, lifting, and moving for extended periods.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Manufacturing, Production, and Administrative

• Industries

  Accommodation and Food Services and Food and Beverage Manufacturing

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Inferred from the description for this job

Medical insurance

Vision insurance

401(k)

Tuition assistance

Disability insurance

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