Executive Sous Chef

About the role

Serve as the second-in-command of the kitchen, partnering with the Executive Chef to lead culinary operations across all shifts and outlets. The Executive Sous Chef drives execution, develops the culinary leadership team, shares accountability for food quality, cost, and culture, and runs the kitchen fully in the Chef's absence. They are an ambassador of happiness and hospitality for all guests and associates. Showcase an inherent desire to take care of others.

Responsibilities

• Lead the line during peak service, setting the standard for precision, pace, and care.
• Train, coach, and develop Sous Chefs and culinary associates, building bench strength across the kitchen.
• Direct daily kitchen operations including prep systems, schedules, ordering, inventory management, and quality control across all shifts.
• Ensure consistent execution of recipes, portioning, and presentation standards.
• Enforce food safety, sanitation, and cleanliness standards at all times.
• Taste food throughout service to ensure quality and consistency before dishes leave the kitchen.
• Contribute to menu development, recipe costing, and seasonal menu changes alongside the Executive Chef.
• Manage inventory levels, purchasing, and waste reduction in support of food cost targets.
• Lead recruiting, onboarding, and performance development for back-of-house associates in partnership with the Executive Chef.
• Partner with front-of-house leadership to drive seamless service execution.
• Run the kitchen in the Executive Chef's absence, including administrative duties, financial reviews, and leadership meetings.
• Address associate concerns professionally and promptly.
• Maintain organization, cleanliness, and safety across all kitchen areas.
• Maintains a friendly, cheerful, and courteous demeanor at all times.
• Exhibits a kind, welcoming, detail-oriented approach with a strong sense of urgency.
• All other duties as assigned, requested or deemed necessary by management.

Supervisory duties

• 10 - 40 associates, including salaried Sous Chefs (varies by property, outlet, and season)

Behavioral focus

At Sage Restaurant Concepts, how we work matters just as much as what we do. We are guided by a shared purpose to enrich lives, one experience at a time, and a vision to redefine how the world experiences hospitality. Associates are expected to embody our values in every interaction:

• Serve with Purpose by leading with care, pride, and accountability across the kitchen.
• Always Grow by advancing culinary craft and developing the next generation of kitchen leaders.
• Give with Heart by fostering teamwork, respect, and a supportive kitchen culture.
• Earn Trust by acting with integrity, consistency, and reliability.

All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike.

Qualifications

• More than two years of post high school education, but less than a degree from a four year college.
• Five to ten years of employment in a related position with this company or other organization(s).

Skills

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Requires oral and written communication skills.

Physical demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).
• Carrying, (ranging from clipboard to food products to small equipment).
• Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.
• Full mobility is required in order to usually inspect and monitor the kitchen environment.
• Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.
• Must be able to communicate with employees.
• Must be able to hear machinery, for safety reasons.
• Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.
• Ability to lift, push, pull, and carry up to 50 lbs. regularly.
• Frequent bending, reaching, and handling throughout the shift.
• Mobility — ability to travel up to 300 feet during the shift.
• Continuous standing and walking throughout prep and service.
• Ability to hear and respond to staff, equipment, and operational needs in a noisy environment.
• Ability to taste and evaluate food to maintain quality standards.
• Ability to perform multiple tasks simultaneously and maintain organization under pressure.

Environment

• Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
• Physically demanding role requiring prolonged standing, walking, lifting, and carrying in an indoor kitchen environment, with exposure to high heat and cold storage areas.

This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. May perform other duties as assigned.