Executive Sous Chef

About The Job We are seeking a highly skilled and passionate Executive Sous Chef to support the culinary leadership of Bourbon Steak. This key role partners closely with the Executive Chef to oversee daily kitchen operations, ensuring exceptional food quality, consistency, and service standards in a luxury dining environment. The ideal candidate is a hands-on leader who thrives in a fast-paced, high-performance kitchen and is committed to excellence, team development, and delivering an outstanding guest experience. What You Do Support the Executive Chef in leading all culinary operations, ensuring efficiency, consistency, and adherence to brand standardsOversee daily kitchen execution, including prep, service, and expediting from canapé through mignardisesMaintain the highest standards of food quality, presentation, and service in alignment with Michelin-level and luxury dining expectationsEnsure all dishes are prepared according to established recipes, portioning, and presentation standardsLead, coach, and develop kitchen team members, fostering a culture of respect, growth, and high performanceAssist in creating and evolving seasonal menus for main dining and private eventsTrain and mentor staff in culinary techniques, food knowledge, and operational standardsManage inventory, purchasing, receiving, and cost controls to meet financial objectivesEnsure all products are received, stored, and handled according to quality and safety standardsMaintain accurate recipe documentation and ensure systems (e.g., RecipeXchange) are up to dateSchedule labor effectively to align with business needs while controlling labor costsMonitor kitchen cleanliness, organization, and equipment maintenanceEnsure compliance with all health, safety, sanitation, and labor regulationsSupport performance management, including coaching, evaluations, and corrective actionsCollaborate with People & Culture on recruitment, training, and development initiatives, including internship programsParticipate in daily meetings and actively contribute ideas for continuous improvementStep into leadership responsibilities in the absence of the Executive Chef as neededMaintain strong communication and collaboration across all departmentsPerform other duties as assigned What You Bring To The Table Minimum of 4 years of experience in a culinary leadership role within a luxury or fine dining environmentStrong knowledge of culinary techniques, global cuisines, and high-end service standardsProven leadership ability with strong coaching, communication, and team development skillsExperience in high-volume, high-performance kitchens with attention to detail and consistencyStrong organizational, multitasking, and problem-solving skills under pressureFinancial awareness, including food cost, labor management, and inventory controlPassion for hospitality, innovation, and continuous improvementAbility to maintain professionalism and composure in a fast-paced environmentFood Protection Certification (ServSafe or equivalent) requiredCulinary degree or formal apprenticeship preferredAbility to read, write, and communicate effectively in EnglishAbility to stand and walk for extended periods in a fast-paced kitchen environmentAbility to lift and carry up to 50 pounds and push/pull up to 100 poundsAbility to work in varying temperatures, including hot and cold environmentsManual dexterity to operate kitchen equipment and perform detailed culinary tasksAbility to perform efficiently under pressure in high-stress situations