Executive Sous Chef - Fine Dining Restaurant

Willow Tree Recruiting; Miami Beach (FL); On-site; USD 110,000 - 115,000; Full time

Benefits offered by this job

Life insurance

AD&D insurance

LTD insurance

401K

Relocation assistance

Job summary

Willow Tree Recruiting represents a highly respected fine dining restaurant group seeking an Executive Sous Chef to support culinary leadership at a premier destination restaurant with exceptional compensation and benefits.

The role requires 5+ years in an Executive Sous Chef or similar, with proven leadership, scheduling, inventory, and a commitment to excellence in food quality, presentation, safety, and service execution. Michelin experience strongly preferred.

Qualifications

• 5+ years of experience as an Executive Sous Chef in high-volume fine dining ($10M+ revenue).
• Michelin experience strongly preferred.
• Strong leadership, discipline, and ability to drive results through the team.
• Scheduling, ordering, inventory, and labor management experience.

Responsibilities

• Support the Chef de Cuisine in overseeing all daily kitchen operations, ensuring consistency, organization, and seamless execution across service.
• Step in as culinary leader in the Chef de Cuisine's absence, maintaining standards, communication, and accountability across the team.
• Assist with scheduling, ordering, inventory, and labor management to support efficient operations and strong financial performance.
• Maintain high standards for food quality, presentation, cleanliness, safety, and overall kitchen organization.
• Train, coach, and support the culinary team, building a culture of professionalism, mentorship, and continuous improvement.
• Partner with culinary leadership to uphold menu standards, execute seasonal updates, and reflect the restaurant’s reputation for excellence.

Skills

Executive leadership

Kitchen operations management

Food quality & presentation

Communication

Mentorship

Job description

Executive Sous Chef – Fine Dining Restaurant

$110,000 - $115,000 + Bonus

Join this highly respected fine dining restaurant group as the Executive Sous Chef, supporting culinary leadership at one of its premier destination restaurants with excellent compensation, benefits, and long-term career growth opportunity.

COMPANY:

• Highly respected fine dining restaurant group known for exceptional culinary standards, thoughtful hospitality, and a commitment to excellence
• Strong culture of mentorship, training, and career development, with opportunities to grow within a world-class culinary organization

BENEFITS & FEATURES:

• Life, AD&D, and LTD insurance
• 401K (up to 4% matching)
• Relocation assistance

YOUR ROLE WITH THE COMPANY:

The Executive Sous Chef is responsible for assisting in managing culinary operations of the restaurant. Primary duties and responsibilities include:

• Support the Chef de Cuisine in overseeing all daily kitchen operations, ensuring consistency, organization, and seamless execution across service
• Step in as the culinary leader in the Chef de Cuisine's absence, maintaining standards, communication, and accountability across the team
• Assist with scheduling, ordering, inventory, and labor management to support efficient operations and strong financial performance
• Maintain exceptionally high standards for food quality, presentation, cleanliness, safety, and overall kitchen organization
• Train, coach, and support the culinary team, helping build a culture of professionalism, collaboration, mentorship, and continuous improvement
• Partner with culinary leadership to uphold menu standards, execute seasonal updates, and ensure every dish reflects the restaurant’s reputation for excellence

BACKGROUND PROFILE:

• 5+ years of experience as an Executive Sous Chef (or comparable role) with a high volume ($10M+) fine dining restaurant
• Michelin experience strongly preferred
• Strong kitchen leadership skills with the ability to bring discipline, set high standards, and drive consistent results through the team
• Hands-on experience with scheduling, ordering, inventory, labor management, and supporting financial performance
• Positive, professional, and team-oriented leadership style, with the ability to coach, motivate, and hold team members accountable
• High attention to detail, strong communication skills, and a commitment to excellence in food quality, presentation, cleanliness, and service execution