Executive Sous Chef

Position: Executive Sous Chef
Reports to: Executive Chef

Overview:
The Executive Sous Chef is a senior member of the culinary leadership team, responsible for overseeing all aspects of the back-of-house (BOH) operations. This role ensures the kitchen runs smoothly and efficiently while upholding the highest standards of food quality, safety, cleanliness, and team leadership. You will directly supervise two Sous Chefs and lead a culinary team of approximately ten staff members.

Key Responsibilities:

• Oversee day-to-day BOH operations, including food preparation, kitchen sanitation, inventory, and staff scheduling

• Ensure consistent execution of all menu items, maintaining exceptional quality, flavor, and presentation

• Collaborate with the Owner/Executive Chef on menu development, seasonal offerings, and specials

• Lead and develop the BOH team through training, mentorship, and ongoing performance feedback

• Maintain compliance with health, safety, and sanitation standards (local, state, and federal)

• Manage inventory levels, cost controls, waste reduction, and vendor relationships

• Assist in labor planning and scheduling to meet business needs and budget goals

• Foster a positive, respectful, and collaborative kitchen culture that aligns with our values

• Step in as acting Sous Chef in their absence

• Coach and support sous chefs with corrective actions and disciplinary steps 

• Provide feedback and improvement opportunities to all employees consistently and to improve overall efficiency and team engagement

Qualifications:

• Minimum 5 years of progressive culinary experience, including leadership roles in fine dining restaurants

• Strong background in Italian cuisine required

• Proven experience managing BOH operations, food cost, and labor efficiency

• ServSafe or equivalent food safety certification

• Excellent leadership, communication, and organizational skills

• Ability to perform under pressure in a fast-paced, high-expectation environment

• Commitment to excellence, consistency, and hospitality

Physical Demands:

• Lifting and Carrying: Ability to lift and carry heavy boxes of ingredients and kitchen equipment weighing up to 40 pounds unassisted, and occasionally lifts or moves objects weighing over 40 pounds with assistance.

• Working Conditions: Works in hot, humid, and noisy kitchens with hard surfaces. Exposed to steam, fumes and odors. Exposed to extreme temperatures when entering walk-in refrigerators or freezer units.

• Standing for Long Periods: Must be able to stand and move throughout the restaurant for the entire shift.

• Bending and Stooping: Frequently required to bend, stoop, and reach to access ingredients, equipment, and lower storage areas.

• Repetitive Motions: Perform repetitive motions such as prepping, cooking, cleaning, and fulfilling food orders.

• Handling Grease and Cleaning Chemicals: Safely handle grease, cleaning chemicals, and detergents according to safety guidelines.

• Coordination and Dexterity: Precise coordination and dexterity to handle kitchen utensils, operate cooking equipment, and assemble food orders.

• Fast-Paced Environment: Ability to work efficiently in a fast-paced kitchen environment, keeping up with demand during peak hours.

This job description provides an overview of the role's primary responsibilities and qualifications. Responsibilities may evolve based on business needs.

 bar Vetti is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable laws. All employment decisions are based on qualifications, merit, and business needs.