Executive Sous Chef: Lead High-Volume Kitchen Ops

Fox Restaurant Co; Coronado (CA); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

15% bonus opportunity

Medical, dental, vision coverage

Retirement match

Dining discount 50%

Discounts at The Cheesecake Factory &北

Gympass discounts

Tuition reimbursement

Paid time off

Job summary

The Henry, part of Fox Restaurant Concepts, is hiring immediately for an Executive Sous Chef to lead high-volume restaurant operations in a fast-paced environment. You will manage shifts, uphold quality and guest experience, and coach a diverse team to deliver memorable dining experiences.

Must have 3+ years of restaurant management, solid knowledge of business operations and financials, and proficiency with POS systems and OpenTable.

Qualifications

• 3+ years of high-volume restaurant management experience.
• Demonstrated understanding of business operations and financials.
• Ability to manage shifts, scheduling, and planning.
• Commitment to creating memorable dining experiences and guest satisfaction.
• Familiarity with POS systems and digital reservations like OpenTable.

Responsibilities

• Manage shifts, scheduling, and daily decision making in a high-volume setting.
• Coach, lead and develop restaurant team to drive performance.
• Ensure product quality, cleanliness and guest satisfaction.
• Understand flavors, aromas and ingredients to guide kitchen operations.
• Adapt to on-the-floor demands with poise and effective communication.
• Drive ongoing improvements in service and guest experience.

Skills

High-volume ops

P&L awareness

Shift scheduling

Guest experience

POS systems

Team leadership

OpenTable

Tools

OpenTable

Job description

The Henry, part of Fox Restaurant Concepts, is hiring immediately for an Executive Sous Chef to lead high-volume restaurant operations in a fast-paced environment. You will manage shifts, uphold quality and guest experience, and coach a diverse team to deliver memorable dining experiences.

Must have 3+ years of restaurant management, solid knowledge of business operations and financials, and proficiency with POS systems and OpenTable.