Executive Sous Chef

Goodwin Recruiting; Wethersfield (CT); On-site; USD 80,000 - 95,000; Full time

Job summary

Executive Sous Chef – Growing Restaurant Group is seeking a hands-on leader to guide daily kitchen operations, develop a strong culinary team, and ensure quality and execution. The role requires 1–2 years of leadership, strong cooking and knife skills, ServSafe certification, and the ability to work across days, nights, weekends, and holidays, with competitive compensation and growth opportunities as the group expands.

Qualifications

• At least 1–2 years of culinary leadership experience in a full-service restaurant.
• Strong cooking, preparation, knife, and expediting skills.
• Understanding of food costs, inventory, purchasing, labor, and P&L statements.
• Hands-on, team-focused leadership style.
• ServSafe certification.
• Ability to work days, nights, weekends, and holidays as needed.

Responsibilities

• Oversee all daily kitchen operations, preparation, and service.
• Recruit, train, coach, and develop back-of-house employees.
• Maintain food quality, recipe consistency, presentation, and ticket times.
• Manage ordering, inventory, waste, product rotation, and food costs.
• Enforce food safety, sanitation, and cleanliness standards.
• Partner with culinary leadership on recipes, systems, and operational improvements.
• Identify and develop future kitchen leaders.

Skills

Culinary leadership

Cooking & prep

Knife skills

Expediting

Food costs

Inventory purchasing

P&L knowledge

ServSafe

Team leadership

Flexible schedule

Job description

Executive Sous Chef – Growing Restaurant Group

Salary: $80,000–$95,000 + Bonus

A rapidly growing restaurant group is seeking a hands-on Executive Sous Chef to lead daily kitchen operations, develop a strong culinary team, and ensure consistent food quality and execution.

Executive Sous Chef Responsibilities:

• Oversee all daily kitchen operations, preparation, and service
• Recruit, train, coach, and develop back-of-house employees
• Maintain food quality, recipe consistency, presentation, and ticket times
• Manage ordering, inventory, waste, product rotation, and food costs
• Enforce food safety, sanitation, and cleanliness standards
• Partner with culinary leadership on recipes, systems, and operational improvements
• Identify and develop future kitchen leaders

Executive Sous Chef Requirements:

• At least 1–2 years of culinary leadership experience in a full-service restaurant
• Strong cooking, preparation, knife, and expediting skills
• Understanding of food costs, inventory, purchasing, labor, and P&L statements
• Hands‑on, team-focused leadership style
• ServSafe certification
• Ability to work days, nights, weekends, and holidays as needed

This company offers strong compensation, benefits, bonus potential, professional development, and tremendous growth opportunities as it continues expanding into new markets.