Executive Sous Chef

About the Role

The Executive Sous Chef at Bar Sprezzatura is a hands-on culinary leader who supports all aspects of kitchen operations alongside the Executive Chef. This role combines mentorship, technical expertise, and operational excellence to ensure an exceptional experience for both guests and team members. With mastery of cooking techniques, cost control, and staff development, the Executive Sous Chef drives consistency, fosters creativity, and upholds the highest standards of professionalism and hospitality.

Our ideal candidate is a detail-oriented culinary leader who will be a hands-on mentor in the kitchen with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will assist in leading all culinary operations, providing insight and guidance to every member of the kitchen staff, and work closely with the executive chef and corporate culinary and operations teams to further the success of the restaurant.

Responsibilities

• Lead all culinary operations in collaboration with the Executive Chef
• Mentor and develop kitchen staff and culinary interns
• Ensure consistency and high standards in food preparation and presentation
• Manage inventory control and labor cost
• Analyze financial data and prepare reports
• Maintain knowledge of safety, hygiene protocols, HR practices, and labor laws
• Frequently lift up to 40 pounds and work in excess of 40 hours per week

Qualifications

• 4 years’ experience in a fine dining, high-volume kitchen, with at least 1 year in a leadership role
• Culinary degree preferred
• Advanced knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
• Spanish language skills a plus

Skills

Personal Attributes

• Exceptional communication and organizational skills
• Gracious spirit of hospitality
• Intellectual curiosity and emotional maturity
• Ability to develop staff in all areas of food education
• Works clean, organized, and leads a team effectively

Professional Attributes

• Strong eye for personal and team development
• Desire to teach and mentor staff and culinary interns
• Knowledge of financial reporting and data analysis

Pay

Salary Range: $75,000–$80,000 per year