Description
The Executive Sous Chef supports the Executive Chef by overseeing restaurant kitchen operations, managing hourly kitchen and stewarding staff, developing menus, coordinating events, controlling food costs and quality, maintaining sanitation and inventory standards, and preparing work assignments and payroll. The role requires 5–10 years of experience in a top-tier restaurant, classical cuisine knowledge, staff management, leadership, communication, training, financial management, customer service, and food-handling certification. The salary range is $91,000–$115,000 annually.
