Executive Sous Chef — Italian Kitchen Leader

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

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.