Executive Sous Chef — New Concept Launch

Advanced Hospitality Systems; Connecticut; On-site; USD 63,000 - 77,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision insurance

Short-term Disability

Long-Term Disability

Group Life

Sick Time & Vacation Time or Paid time

Paid time off

Job summary

Advanced Hospitality Systems is seeking an Executive Sous Chef to lead daily kitchen operations for a new restaurant. Reporting to the General Manager, you will help shape concepts, develop standardized recipes, manage costs, and build a high-performance culinary team from day one.

The role requires strong food safety knowledge, leadership experience, and the ability to train staff while maintaining top quality and presentation. This is a full-time, in-person opportunity with growth potential.

Qualifications

• High school or GED equivalent.
• Formal culinary training or associate degree in culinary arts (preferred but not required).
• Minimum 2-3 years in a leadership role within a full-service restaurant kitchen.

Responsibilities

• Manage all activities in the kitchen.
• Be a teacher and mentor to all back-of-house employees.
• Collaborate with Culinary Operations Manager to develop new recipes, dishes, and procedures.
• Train kitchen personnel in cleanliness and sanitation.
• Control food costs to budgeted levels.
• Conduct daily shift line checks, ensuring prep food is up to company standards.
• Supervise and inspect all prep procedures ensuring company recipes are adhered to.
• Maintain a clean and safe environment, instructing staff in proper food preparation, storage, and equipment use.
• Ensure food service products, presentation, and plating are high quality and timely.
• Be responsible for food quality, service, and presentation while adhering to recipes and SOPs.
• Be responsible for placing food orders and conducting end-of-period food inventory.
• Monitor refrigeration and storage operations through rotation to prevent spoilage.
• Recognize and cultivate future culinary leaders from within back-of-house.
• Be scheduled to open the restaurant 2-3 days per week as the manager on duty.
• Communicate effectively with other managers and line staff in fast-paced environment.
• Take direction and feedback to improve performance.

Skills

Food safety & sanitation

Leadership & coaching

English language

Cost control & budgeting

Education

High school or GED

Culinary training or AA in culinary arts

Tools

Microsoft Office

Brink POS

Job description

Advanced Hospitality Systems is seeking an Executive Sous Chef to lead daily kitchen operations for a new restaurant. Reporting to the General Manager, you will help shape concepts, develop standardized recipes, manage costs, and build a high-performance culinary team from day one.

The role requires strong food safety knowledge, leadership experience, and the ability to train staff while maintaining top quality and presentation. This is a full-time, in-person opportunity with growth potential.