Executive Sous Chef High-Volume Coastal Restaurant

This is a senior kitchen leadership opportunity at a high-volume, waterfront dining destination on the South Coast, offering the chance to help drive culinary excellence, team development, and operational execution in a fast-paced, chef-driven environment.Benefits and Compensation:Competitive base salary with performance-based bonus potentialComprehensive medical, dental, and vision insurancePaid time off and paid holidaysStable, year-round operation with strong sales volumeClear path for long-term career advancement within a growing restaurant groupSupportive culinary leadership and ownership teamOpportunity to work in a scenic waterfront locationRequirements & Qualifications:Minimum of 2+ years as a Sous Chef in a high-volume ($5M+ annual sales) upscale casual or fine dining restaurantProven experience in scratch kitchens with strong culinary standardsSolid understanding of food safety, sanitation, and kitchen compliance standardsServSafe certification or ability to obtainCulinary degree preferred but not required with equivalent hands-on experienceMust Haves:Direct ownership of day-to-day back-of-house execution during high-volume service periodsHands-on leadership of line cooks and kitchen leadership, including coaching, scheduling support, and performance accountabilityActive role in menu execution, plate consistency, and quality control across all stationsResponsibility for food costing, inventory management, pars, and vendor orderingAbility to step in as acting Head Chef when needed to ensure smooth kitchen operationsConsistent enforcement of cleanliness, organization, and food safety standardsPreferred Background & Skills:Experience with seasonal, coastal, or seafood-driven menusExposure to sushi or raw bar programs is a plusBackground in waterfront, destination, or seasonal-volume restaurantsStrong communication and organizational skills in fast-paced kitchensCalm, decisive leadership style during peak service and high-pressure situations

Created: 2026-03-02