Executive Sous Chef

Salt Wood Kitchen and Oysterette; Marina (CA); On-site; USD 80,000 - 85,000; Full time

Job summary

An established industry player in the culinary field is seeking an Executive Sous Chef to support daily kitchen operations and uphold food quality standards. This role involves managing culinary staff, overseeing food production, and collaborating on menu development. With a focus on excellence and sustainability, the position offers a dynamic work environment where creativity and leadership are paramount. If you have a passion for culinary arts and a desire to elevate dining experiences, this is the perfect opportunity to showcase your skills and grow your career.

Qualifications

• 3+ years in a managerial role in upscale foodservice.
• Degree from an accredited culinary program preferred.

Responsibilities

• Assist Executive Chef in daily kitchen operations.
• Oversee food production and ensure quality standards.
• Train and develop kitchen staff on techniques.

Skills

Culinary Management

Food Safety Standards

Menu Development

Staff Training

Education

Culinary Degree or Certification

Tools

Standard Kitchen Equipment

Job description

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Salt Wood Kitchen and Oysterette provided pay range

This range is provided by Salt Wood Kitchen and Oysterette. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$80,000.00/yr - $85,000.00/yr

Opportunity: Executive Sous Chef

Support and assist the Executive Chef in the daily operations of the kitchen, particularly as it relates to managing the culinary and stewarding staff, ensuring food consistency and quality standards, while meeting financial and other objectives.

Potential Career Path

Executive Chef - Food and Beverage Director

Essential Job Functions

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Oversee and direct food production in a timely and efficient manner.
• Collaborate with others to develop new menu items, create and test recipes.
• Ensure that all food products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
• Manage and hold others accountable for food safety, food handling, and sanitation requirements.
• Train, develop and evaluate staff regarding proper use of standard kitchen equipment and techniques, including cooking methods, garnishes, and portion sizing.
• Supervise the stewarding operation.
• Maintain kitchen standards for quality, service, and cleanliness through inspections and preventative maintenance.
• Manage kitchen inventories including food, beverage, supplies, chemicals, equipment, and tools.
• Attend daily/regular meetings such as BEO, AM Stand Up, and F&B meetings.
• Conduct divisional/departmental staff meetings regularly.
• Follow sustainability guidelines as part of HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Position Requirements

• Degree or certification from an accredited culinary program preferred.
• At least 3 years’ experience in a managerial position in an upscale and/or high-volume foodservice establishment.

Work Environment and Context

• Work schedule varies and includes holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending, reaching, using fingers and hands, stooping, kneeling, or crouching.
• Must be able to work in varied and extreme temperatures, including freezers (-10F) and kitchens (90F), possibly for one hour or more.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Restaurants

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