We’re hiring a hands-on Executive Sous Chef to help lead a scratch, farm-to-table kitchen in a waterfront setting. This is a working chef role—on the line, driving execution, and setting the tone every shift.
What You’ll Do
Lead daily kitchen operations alongside the Executive Chef
Work the line—prep, service, and execution
Maintain quality, consistency, and food safety
Manage ordering, inventory, and food cost
Train and develop the team
What You Bring
Strong scratch kitchen background
Proven leadership in high-volume kitchens
Solid food cost and inventory control
High standards, urgency, and attention to detail
Why This Role
$60K–$65K + bonus + benefits
Waterfront, seasonal, farm-to-table concept
Growth opportunity within a strong operation
If you’re a working chef who leads from the front, we should talk.
