We are seeking an experienced Executive Sous Chef to join the culinary leadership team for an elevated, modern steakhouse in Bergen County, NJ. This is an opportunity for a hands-on chef who thrives in a high-volume, upscale environment and is passionate about exceptional food, team development, operational excellence, and delivering an outstanding guest experience.
Executive Sous Chef Responsibilities
- Partner with the Executive Chef to oversee all back-of-house operations and ensure exceptional food quality and consistency
- Lead kitchen operations and maintain the highest standards during the Executive Chef's absence
- Assist with seasonal menu development while maintaining the restaurant's culinary identity
- Recruit, train, mentor, and develop a high-performing kitchen team
- Maintain exceptional food safety, sanitation, and kitchen organization standards
- Collaborate closely with front-of-house leadership to deliver a seamless guest experience
- Assist with inventory, purchasing, scheduling, labor management, and cost controls
- Ensure smooth execution during high-volume service and private events
- Train front-of-house staff on menu knowledge and culinary offerings
- Support the Executive Chef in achieving operational and financial goals while maintaining kitchen excellence
Executive Sous Chef Qualifications
- Minimum of 2 years of consecutive experience as an Executive Sous Chef in an upscale, high-volume restaurant
- Strong background in upscale steakhouse or high-end American cuisine preferred
- Proven success leading, coaching, and developing culinary teams
- Experience with scratch kitchens and executing seasonal, chef-driven menus
- Strong understanding of food cost, labor cost, inventory, purchasing, and kitchen operations
- Experience collaborating with front-of-house leadership and supporting private event operations
- Excellent organizational, communication, and leadership skills
- Passion for delivering exceptional guest experiences through outstanding cuisine
