The Executive Sous Chef leads kitchen operations, manages staff, ensures food quality, and maintains safety and sanitation standards. They assist with menu planning, food ordering, and cost control, stepping in for the Executive Chef when needed. Candidates should have at least 5 years of high-volume fine dining experience, supervisory skills, and culinary certifications. Strong organizational, communication, and leadership abilities are essential, along with proficiency in kitchen equipment, budgeting, and computer systems. The role requires physical stamina, flexibility to work weekdays, weekends, and holidays, and the ability to multitask. A culinary degree or equivalent experience is preferred. Salary range is $80,000-$85,000. This position promotes equal opportunity employment and emphasizes adherence to health and safety regulations.