Run the pass during peak service, controlling ticket flow, timing, and communication between stations
Delegate daily preparation and service duties to line cooks, prep cooks, and stewards
Inspect each station prior to service to verify prep levels and readiness
Assume responsibility for kitchen operations, scheduling, and leading the team in the absence of the Executive Chef
Inspect every dish before it leaves the kitchen against presentation standards
Conduct tastings during preparation and service to verify seasoning, temperature, and recipe accuracy
Work the line directly during rushes, and cover any station during absences or vacations
Track inventory, manage rotation, and order produce, proteins, and dry goods against forecast
Process vendor invoices and support labor scheduling as needed
Mentor junior cooks on knife skills, technique, and station efficiency
Monitor and log temperatures for cooling, holding, and cooking, and uphold health department and sanitation standards

GED or equivalent experience required; a college degree is preferred
Experience in fine dining is required; experience at a Michelin-starred establishment is preferred
ServSafe certification required within 30 days of hire
Working knowledge of labor scheduling, inventory management, and procurement
Strong ability to lead and communicate with a diverse culinary team
Knowledge of local food safety regulations

Comprehensive health care coverage and emotional well-being support
Market-leading retirement
Generous paid time off and parental leave
Charitable giving employee match program
Educational assistance including student loan repayment, tuition reimbursement, and learning resources to develop your career

Senior Executive Sous Chef

Key skills