Executive Sous Chef: Lead a Safe, High-Quality Kitchen

Landed; Norwalk (CT); On-site; USD 42,000 - 62,000; Full time

Job summary

Landed in Norwalk, CT is seeking a Sous Chef to lead kitchen operations and ensure safe, high-quality food preparation. The role emphasizes efficiency, proper use of resources, and adherence to sanitation standards.

The candidate will supervise back-of-house activities, manage inventory, and uphold health and safety codes while guiding a team through high-pressure service periods. This position requires hands-on cooking, collaboration, and a commitment to quality and cost control.

Qualifications

• Prior experience in related food service positions is required.
• Ability to follow written and oral instructions and procedures.
• Interpersonal skills to cooperate with coworkers and work with minimal supervision.
• Ability to work in a high‑stress environment.

Responsibilities

• Oversees kitchen and back-of-house operations to ensure safe, efficient food preparation per Mecha specifications or requests.
• Oversees stocking, ordering, and purchasing of ingredients to minimize spoilage and waste.
• Maintains and inspects kitchen equipment; recommends repairs or replacements as needed.
• Motivates team to maintain a productive and positive work environment.
• Ensures compliance with health, safety, and hygiene codes; aims for a DOH score of 95 or better.
• Keeps work area clean and ensures equipment used in food prep is maintained.
• Performs food temperature checks before service.
• Performs other duties including line work, prep, and quality control.

Skills

Experience in food service

Team leadership

Ability to work in high-stress env

Following instructions

Job description

Landed in Norwalk, CT is seeking a Sous Chef to lead kitchen operations and ensure safe, high-quality food preparation. The role emphasizes efficiency, proper use of resources, and adherence to sanitation standards.

The candidate will supervise back-of-house activities, manage inventory, and uphold health and safety codes while guiding a team through high-pressure service periods. This position requires hands-on cooking, collaboration, and a commitment to quality and cost control.