Executive Sous Chef: Lead Culinary Team & Growth

Colonial Group; Powell (OH); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Cell phone stipend

FlexTime Off

Medical, dental, vision insurance

401(k) program with company match

Paid sick leave

Job summary

Colonial Group is seeking an Executive Sous Chef to lead daily kitchen operations and report to the Executive Chef. You will hire, train, and coach kitchen staff while ensuring safety, quality, and compliance with client expectations.

You will oversee menu planning, pricing, inventory, and staff scheduling in a fast-paced environment, with a focus on delivering superior guest experiences.

Qualifications

• Proven ability to lead kitchen staff and drive team performance.
• Strong understanding of food safety regulations and HACCP principles.
• Excellent communication with clients, staff, and HQ
• Ability to price menus and manage cost controls.

Responsibilities

• Interview, hire, coach, and evaluate kitchen personnel.
• Train staff in safe operations and culinary practices.
• Direct production and dish room staff; ensure quality and standards.
• Coordinate with Food and Catering Operations and client staff weekly.

Skills

Interpersonal communication

Leadership

Problem solving

Financial management

Flexibility

Education

Culinary Arts Degree

ServSafe Certification

Tools

HAACP knowledge

Job description

Colonial Group is seeking an Executive Sous Chef to lead daily kitchen operations and report to the Executive Chef. You will hire, train, and coach kitchen staff while ensuring safety, quality, and compliance with client expectations.

You will oversee menu planning, pricing, inventory, and staff scheduling in a fast-paced environment, with a focus on delivering superior guest experiences.