Executive Sous Chef - Southern CT

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

Be Part of Something from Day One

We're getting ready to open the doors to an exciting new restaurant, and we're looking for passionate leaders to help build it from the ground up. This is a unique opportunity to join the team before opening day, shape the culture, hire and develop an incredible staff, and play a key role in bringing an exceptional dining experience to a new community. If you're excited by the idea of launching a new restaurant, growing alongside a rapidly expanding brand, and making a lasting impact from day one, we'd love to meet you.

DESCRIPTION

As a member of the management team, the Executive Sous Chef will conduct the day-to-day restaurant operations according to company standards and policies. Working under the General Manager, the Executive Sous Chef will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand. The Executive Sous Chef will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Executive Sous Chef allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations.

SALARY & BENEFITS

• Starting at $70,000 annually depending on experience, plus bonus
• Health Insurance
• Dental Insurance
• Vision insurance
• Short-term Disability
• Long-Term Disability
• Group Life
• Sick Time & Vacation Time or Paid time off

JOB DUTIES

• As a kitchen supervisor, you will manage all activities in the kitchen.
• Be a teacher and mentor to all back-of-house employees.
• At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures.
• Train kitchen personnel in best practices for cleanliness and sanitation.
• Control food costs to budgeted levels.
• Conduct daily shift line checks, ensuring that prepped 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, food storage, and use of kitchen equipment.
• Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner.
• Be responsible for food quality, food service, and presentation while adhering to recipes and standard operating procedures.
• Be responsible for placing food orders and conducting end-of-period food inventory.
• Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage.
• Recognize and cultivate future culinary leaders from within the back-of-house ranks.
• Be scheduled to open the restaurant 2-3 days per week as the manager on duty.
• Effectively communicate with other managers and line staff in a fast-paced restaurant environment.
• Possess the ability to take direction and feedback, using it to improve future performance.

JOBREQUIREMENTS OF THE EXECUTIVE SOUS CHEF

• Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis
• Language: English, Basic Spanish (preferred but not required)
• Experience:
  • 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
• Certifications: ServeSafe Certified
• Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs. Must be able to travel within your region.
• Details: Full Time, In-Person,Day, Evening & Weekend availability

ROLE COMPETENCIES

• Attention To Detail: Taking responsibility for a thorough and detailed method of working.
• Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems
• Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization.
• Oral Communication: Shaping and effectively expressing ideas and information.
• Financial Awareness: The ability to read and understand a profit and loss statement.
• Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors.