Executive Sous Chef: Lead a Dynamic, High-Volume Kitchen

The Cheesecake Factory Incorporated; Omaha (NE); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical coverage

Dental coverage

Vision coverage

Retirement savings with match

Dining discounts

Gym pass discounts

Tuition reimbursement

Paid time off

Discounts at Fox locations

Job summary

Culinary Dropout, part of Fox Restaurant Concepts, is hiring immediately for an Executive Sous Chef to lead high-volume kitchen operations with passion and precision.

You will manage shifts, scheduling, and line execution, coach and develop staff, and drive continuous improvement while delivering memorable guest experiences. Compensation ranges from $75,000 to $85,000 annually plus a 15% bonus opportunity, plus medical/dental/vision and more.

Qualifications

• 3+ years high-volume restaurant management experience.
• Understand business operations and financials.
• Coach, lead and develop restaurant team.
• Drive continuous improvement.

Responsibilities

• Must have 3+years high-volume restaurant management experience
• Demonstrate an understanding of business operations and financials
• Manage shifts which include daily decision making, scheduling, and planning
• Create memorable dining experiences by exceeding guest expectations
• Understand flavors, aromas, and characteristics of food ingredients
• Ensure product quality and restaurant cleanliness
• Perform calmly and effectively in a high-volume environment
• Manage on-the-fly requests with ease and poise
• Understand POS systems and OpenTable (or other digital/online reservation systems)
• Coach, lead and develop restaurant team
• Drive continuous improvement

Skills

High-volume restaurant management

Operations & finance understanding

Leadership & staff development

Guest experience focus

Tools

POS systems

OpenTable

Job description

Culinary Dropout, part of Fox Restaurant Concepts, is hiring immediately for an Executive Sous Chef to lead high-volume kitchen operations with passion and precision.

You will manage shifts, scheduling, and line execution, coach and develop staff, and drive continuous improvement while delivering memorable guest experiences. Compensation ranges from $75,000 to $85,000 annually plus a 15% bonus opportunity, plus medical/dental/vision and more.