Position: Executive Sous Chef

Location: Raynham, MA

Salary: $67,000–$85,000/year

Reports to: Executive Chef & General Manager

Hours: 55–60 per week (average)

Position Summary

The Executive Sous Chef oversees daily kitchen operations to ensure exceptional food quality, speed of service, cleanliness, and safety. This role partners with restaurant leadership to build sales, control costs, develop talent, and maintain an environment that supports teamwork, creativity, and continuous improvement.

Key Responsibilities

• Lead by example in a high-volume kitchen, including hands-on line cooking during service.
• Maintain high standards for food quality, consistency, sanitation, and safety.
• Train, coach, and develop BOH staff; support scheduling and staffing needs.
• Foster a positive, inclusive, and professional workplace culture.
• Work closely with FOH leadership to ensure strong communication and guest satisfaction.
• Manage kitchen costs and performance targets: Food COGS ≤ 28% and Kitchen labor ≤ 11%.
• Oversee ordering, receiving, rotation, storage, and inventory management.
• Monitor overtime and controllable expenses; analyze weekly performance reports.
• Support menu development and execution, including proper rollout of menu changes.
• Maintain kitchen equipment and facility standards; coordinate repairs and upkeep as needed.
• Work evenings, weekends, and holidays as required.

Qualifications

• Culinary degree or diploma preferred; Hospitality/Culinary bachelor’s is a plus.
• 3–5 years culinary experience, including 3+ years in a supervisory kitchen role.
• Strong cooking skills, food safety knowledge, and quality control standards.
• Proven leadership, training, and team-building abilities.
• Strong communication, organization, and time-management skills.
• Experience with food cost analysis, inventory control, and purchasing systems.