Executive Sous Chef

Eternal Optimist; Louisville (KY); On-site; USD 65,000 - 70,000; Full time

Job summary

Eternal Optimist in Louisville, KY is seeking an Executive Sous Chef to lead BOH operations with a focus on Italian cuisine excellence. You will supervise two Sous Chefs and a ten-person team, ensuring food quality, safety, and hospitality at a high standard.

The role collaborates with the Executive Chef on menu development, manages costs, and mentors staff in a fast-paced environment while upholding the restaurant's values and guest experience.

Qualifications

• Minimum 5 years of progressive culinary experience with leadership roles.
• Strong background in Italian cuisine.
• Experience managing BOH operations, cost, and labor efficiency.
• ServSafe or equivalent food safety certification.
• Excellent leadership, communication, and organizational skills.
• Ability to perform under pressure in a fast-paced environment.
• Commitment to excellence, consistency, and hospitality.

Responsibilities

• Oversee day-to-day BOH operations including prep, sanitation, inventory, and staff scheduling.
• Ensure consistent execution of all menu items with top quality and presentation.
• Collaborate on menu development, seasonal offerings, and specials.
• Lead and develop BOH staff through training and feedback.
• Maintain health, safety, and sanitation compliance.
• Manage inventory, cost controls, and vendor relationships.
• Assist in labor planning and scheduling to meet budget goals.
• Foster a positive kitchen culture aligned with company values.
• Step in as acting Sous Chef when needed.
• Provide coaching and corrective actions to sous chefs.
• Deliver feedback and opportunities to improve efficiency and engagement.

Skills

Leadership

Communication

Organizational Skills

Italian Cuisine

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Executive Sous Chef

Full Time Management Louisville, KY, US

Salary Range: $65,000.00 To $70,000.00 Annually

Position: Executive Sous Chef Reports to: Executive Chef

Overview: The Executive Sous Chef is a senior member of the culinary leadership team, responsible for overseeing all aspects of the back-of-house (BOH) operations. This role ensures the kitchen runs smoothly and efficiently while upholding the highest standards of food quality, safety, cleanliness, and team leadership. You will directly supervise two Sous Chefs and lead a culinary team of approximately ten staff members.

Key Responsibilities:

Oversee day-to-day BOH operations, including food preparation, kitchen sanitation, inventory, and staff scheduling

Ensure consistent execution of all menu items, maintaining exceptional quality, flavor, and presentation

Collaborate with the Owner/Executive Chef on menu development, seasonal offerings, and specials

Lead and develop the BOH team through training, mentorship, and ongoing performance feedback

Maintain compliance with health, safety, and sanitation standards (local, state, and federal)

Manage inventory levels, cost controls, waste reduction, and vendor relationships

Assist in labor planning and scheduling to meet business needs and budget goals

Foster a positive, respectful, and collaborative kitchen culture that aligns with our values

Step in as acting Sous Chef in their absence

Coach and support sous chefs with corrective actions and disciplinary steps

Provide feedback and improvement opportunities to all employees consistently and to improve overall efficiency and team engagement

Qualifications:

Minimum 5 years of progressive culinary experience, including leadership roles in fine dining restaurants

Strong background in Italian cuisine required

Proven experience managing BOH operations, food cost, and labor efficiency

ServSafe or equivalent food safety certification

Excellent leadership, communication, and organizational skills

Ability to perform under pressure in a fast-paced, high-expectation environment

Commitment to excellence, consistency, and hospitality

Physical Demands:

Lifting and Carrying: Ability to lift and carry heavy boxes of ingredients and kitchen equipment weighing up to 40 pounds unassisted, and occasionally lifts or moves objects weighing over 40 pounds with assistance.

Working Conditions: Works in hot, humid, and noisy kitchens with hard surfaces. Exposed to steam, fumes and odors. Exposed to extreme temperatures when entering walk-in refrigerators or freezer units.

Standing for Long Periods: Must be able to stand and move throughout the restaurant for the entire shift.

Bending and Stooping: Frequently required to bend, stoop, and reach to access ingredients, equipment, and lower storage areas.

Repetitive Motions: Perform repetitive motions such as prepping, cooking, cleaning, and fulfilling food orders.

Handling Grease and Cleaning Chemicals: Safely handle grease, cleaning chemicals, and detergents according to safety guidelines.

Coordination and Dexterity: Precise coordination and dexterity to handle kitchen utensils, operate cooking equipment, and assemble food orders.

Fast-Paced Environment: Ability to work efficiently in a fast-paced kitchen environment, keeping up with demand during peak hours.

This job description provides an overview of the role's primary responsibilities and qualifications. Responsibilities may evolve based on business needs.

bar Vetti is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable laws. All employment decisions are based on qualifications, merit, and business needs.