Executive Sous Chef

Unify Recruit; Providence (RI); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Paid time off

401(k) with employer match

35% dining discount

Employee Assistance Program

Job summary

A prominent dining establishment in Providence, RI, is seeking an Executive Sous Chef to lead daily kitchen operations. The ideal candidate will have high-volume experience and strong leadership skills. Responsibilities include supervising kitchen staff, maintaining food quality, and training future culinary leaders. Competitive salary and benefits offered including paid time off and a 401(k) plan with employer match.

Qualifications

• Proven experience in a high-volume kitchen environment.
• Strong leadership and mentoring abilities.
• Ability to maintain high food quality standards.

Responsibilities

• Oversee daily kitchen operations and coordinate teams.
• Monitor production and conduct quality checks.
• Train and mentor back-of-house staff.

Skills

Leadership

High-volume kitchen experience

Food safety standards

Mentoring and training

Job description

Base pay range

$80,000.00/yr - $90,000.00/yr

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

Celebrate the flavors of coastal New England at one of the region’s premier waterfront dining destinations. Nestled on a scenic bluff overlooking Mt. Hope Bay, this restaurant combines fresh local seafood, seasonal produce, and heartfelt hospitality to create a standout culinary experience. We’re seeking a skilled and passionate Executive Sous Chef and a Sous Chef to support the Executive Chef in leading day-to-day kitchen operations. This is an excellent opportunity for a driven culinary professional with high-volume experience who is eager to take the next step in their career

What You’ll Do

• Oversee daily kitchen operations and ensure smooth coordination of line and prep teams, including private dining events
• Monitor production and perform quality checks
• Maintain high food standards through active supervision and engagement with kitchen staff
• Mentor and train back-of-house employees, helping to grow future culinary leaders
• Assist with inventory, ordering, and proper food storage procedures
• Competitive salary: Executive Sous Chef $75,000–$90,000/year and Sous Chef-64-68k
• Paid time off for vacation, sick days, and holidays
• Medical, dental, and vision insurance with flexible spending account options
• Health Reimbursement Account (HRA)
• Employee Assistance Program (Ability Assist)
• Life and disability insurance
• Short-term disability (for eligible locations)
• 401(k) with employer match
• 35% discount when dining at all restaurant locations
• Manager dining card and fully paid BJ’s membership

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Art/Creative

Industries

• Hospitality