Executive Sous Chef

About the role

Opens and closes the line, performs precise line checks and facility walks, EcoSure with proper documentation to adhere to company standards, and addresses any deficiencies. Runs high-volume service periods from the expo or wheel position to ensure food quality and presentation meet True Food Kitchen (TFK) standards. Collaborates with back-of-house (BOH) and front-of-house (FOH) teams on line checks, facility walks, and follow-up documentation. Participates in all EcoSure and health inspections to maintain a safe production environment.

Responsible for hiring and developing back-of-house employees, managing their schedules, and reporting payroll hours in compliance with company standards and state laws. Partners with the Executive Chef (EC) to manage the profit and loss (P&L) statement, maximizing profits through food cost management, labor control, inventory oversight, and overall restaurant performance. Assists in ordering and invoicing product and maintains consistent communication with the FOH team to ensure adherence to TFK guidelines.

Responsibilities

• Lead line openings and closings, including line checks and facility walks with proper documentation.
• Oversee high-volume service periods from the expo or wheel position to uphold food quality and presentation standards.
• Conduct line checks and facility walks with BOH and FOH teams, ensuring follow-up and documentation.
• Participate in EcoSure and health inspections to maintain a safe production environment.
• Hire, develop, and schedule back-of-house employees; report payroll hours in compliance with company and state regulations.
• Partner with the Executive Chef to manage the P&L, focusing on food cost, labor, inventory control, and restaurant performance.
• Assist in ordering and invoicing product.
• Maintain open communication with the FOH team to ensure adherence to TFK guidelines.

Requirements

• Strong passion for culinary excellence with exceptional attention to detail.
• Resilience in high-pressure situations and ability to handle last-minute requests.
• Minimum of 3 years of experience as a chef in a full-service, high-volume restaurant.
• Advanced knowledge of financial aspects of business operations.
• Proven leadership skills with an aptitude for coaching and driving excellence.

Benefits

• Competitive compensation package with quarterly bonus.
• Health and wellness benefits (medical, dental, vision, and more).
• Flexible Spending Account (FSA) options for child care assistance.
• Pet insurance.
• Gym membership discount.
• Pre-paid legal support.
• 401K with TRUE matching.
• Dining discounts and family meals.
• Additional perks and discounts through Perkspot.