Job Description

EXECUTIVE SOUS CHEF

An established, high-volume upscale restaurant in Philadelphia is looking for an experienced Executive Sous Chef to join its culinary leadership team.

This is a great opportunity for a polished culinary leader who enjoys a fast-paced environment and takes pride in developing a strong team while maintaining high standards in the kitchen.

Working closely with the Executive Chef, the Executive Sous Chef will help oversee daily BOH operations, lead the culinary team, and ensure consistent execution throughout service.

Responsibilities

• Oversee and support daily back-of-house operations
• Lead service execution and maintain high standards during busy periods
• Work closely with the Executive Chef on menu execution, systems, and kitchen performance
• Train, coach, and develop Sous Chefs and line-level culinary team members
• Maintain consistency in food quality, presentation, and sanitation
• Assist with inventory, ordering, scheduling, and food cost management
• Monitor labor and other operational controls
• Maintain a clean, organized, and efficient kitchen
• Help create a positive, professional, and accountable kitchen culture

Requirements

• 3+ years of culinary leadership experience in a high-volume upscale or upscale-casual restaurant
• Executive Sous Chef or strong Senior Sous Chef experience preferred
• Strong culinary skills and attention to detail
• Proven ability to lead and develop a large culinary team
• Understanding of food cost, labor, and kitchen operations
• Hands-on leadership style
• Strong communication and organizational skills
• Ability to remain calm and effective during high-volume service

Qualifications

• Strong understanding of upscale restaurant kitchen operations
• Proven experience leading a team in a high-volume environment
• Ability to coach, train, and hold team members accountable
• Organized and detail-oriented approach to kitchen management
• Strong knowledge of food quality, sanitation, and consistency
• Comfortable working closely with the Executive Chef and restaurant leadership
• Positive attitude and strong work ethic
• Passion for hospitality and developing culinary talent

Benefits & Compensation

• $85,000–$90,000 Base Salary
• Strong attainable bonus, up to 15%
• Medical & Dental Coverage
• 401(k) Plan
• Paid Time Off
• Excellent Growth Potential with an Expanding Restaurant Group in Philadelphia

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