Startup Kitchen Leader - Executive Sous Chef

Advanced Hospitality Systems; East Norwalk (CT); 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

PTO

Job summary

Advanced Hospitality Systems is launching a new restaurant and seeks an Executive Sous Chef to lead day-to-day kitchen operations in Connecticut. Working under the General Manager, you will develop concepts, craft standardized recipes, manage costs, and mentor staff to uphold quality and hygiene across all kitchen activities.

You will organize resources, perform line checks, and partner with the Culinary Operations Manager on menus and procedures.

Qualifications

• High school diploma or GED required.
• Formal culinary training or an associate degree preferred.
• Minimum 2–3 years in a leadership role within a full-service restaurant kitchen.
• ServeSafe certification.
• English required; basic Spanish preferred.
• Able to lift up to 50 lbs and stand for extended periods.

Responsibilities

• As a kitchen supervisor, you will manage all activities in the kitchen.
• Be a teacher and mentor to all back-of-house employees.
• Collaborate with the Culinary Operations Manager to develop recipes, dishes, and procedures.
• Train kitchen personnel in cleanliness and sanitation best practices.
• Control food costs to budgeted levels.
• Conduct daily shift line checks to ensure prepped food meets standards.
• Supervise prep procedures to ensure adherence to recipes.
• Maintain a clean, safe kitchen environment and proper storage.

Skills

Food Safety knowledge

Knife skills

Computer skills

Costing analysis

Education

High school diploma or GED

Culinary training / Associate degree

Tools

Microsoft Office

Brink POS

Job description

Advanced Hospitality Systems is launching a new restaurant and seeks an Executive Sous Chef to lead day-to-day kitchen operations in Connecticut. Working under the General Manager, you will develop concepts, craft standardized recipes, manage costs, and mentor staff to uphold quality and hygiene across all kitchen activities.

You will organize resources, perform line checks, and partner with the Culinary Operations Manager on menus and procedures.