Rox Recruitment
Overview
We are seeking a strong culinary leader who can operate effectively as either a
Sous Chef or Executive Sous Chef , depending on experience. This role is hands-on, operational, and leadership-driven, supporting the Executive Chef in all aspects of kitchen performance, team development, and food quality. The ideal candidate thrives in fast-paced environments, leads by example, and is ready to grow with the operation. Responsibilities — Culinary & Operations
Execute and maintain high standards of food quality, consistency, and presentation
Assist in menu development, recipe testing, and seasonal rollouts
Oversee daily kitchen operations, including service execution and prep
Ensure adherence to all health, safety, and sanitation standards
Manage inventory, ordering, and proper product rotation
Responsibilities — Leadership & Team Development
Lead, train, and mentor kitchen staff; act as a culture carrier for the culinary team
Support hiring, onboarding, and performance management of BOH employees
Step into full kitchen leadership in the Executive Chef’s absence
Foster accountability, communication, and teamwork across all shifts
Responsibilities — Financial & Administrative
Assist with food cost control, waste reduction, and labor management
Support budgeting, forecasting, and cost optimization initiatives
Maintain accurate recipes, prep lists, and production systems
Growth & Scale (Exec Sous Focus)
Act as the Executive Chef’s right hand in strategic planning and execution
Help implement systems and SOPs to support volume, growth, or multi-unit needs
Take ownership of specific departments, shifts, or initiatives as assigned
Qualifications
3–7+ years of progressive culinary leadership experience
Previous experience as a
Sous Chef or Executive Sous Chef
in a high-volume or quality-driven kitchen
Strong leadership presence with a hands-on management style
Solid understanding of food costing, inventory, and kitchen systems
Ability to adapt role scope based on business needs
Culinary degree or equivalent experience preferred
What We’re Looking For
A chef who can
execute today and grow into more tomorrow
Comfortable flexing between tactical execution and leadership responsibility
Calm under pressure, organized, and detail-oriented
Passion for food, people, and continuous improvement
#J-18808-Ljbffr
We are seeking a strong culinary leader who can operate effectively as either a
Sous Chef or Executive Sous Chef , depending on experience. This role is hands-on, operational, and leadership-driven, supporting the Executive Chef in all aspects of kitchen performance, team development, and food quality. The ideal candidate thrives in fast-paced environments, leads by example, and is ready to grow with the operation. Responsibilities — Culinary & Operations
Execute and maintain high standards of food quality, consistency, and presentation
Assist in menu development, recipe testing, and seasonal rollouts
Oversee daily kitchen operations, including service execution and prep
Ensure adherence to all health, safety, and sanitation standards
Manage inventory, ordering, and proper product rotation
Responsibilities — Leadership & Team Development
Lead, train, and mentor kitchen staff; act as a culture carrier for the culinary team
Support hiring, onboarding, and performance management of BOH employees
Step into full kitchen leadership in the Executive Chef’s absence
Foster accountability, communication, and teamwork across all shifts
Responsibilities — Financial & Administrative
Assist with food cost control, waste reduction, and labor management
Support budgeting, forecasting, and cost optimization initiatives
Maintain accurate recipes, prep lists, and production systems
Growth & Scale (Exec Sous Focus)
Act as the Executive Chef’s right hand in strategic planning and execution
Help implement systems and SOPs to support volume, growth, or multi-unit needs
Take ownership of specific departments, shifts, or initiatives as assigned
Qualifications
3–7+ years of progressive culinary leadership experience
Previous experience as a
Sous Chef or Executive Sous Chef
in a high-volume or quality-driven kitchen
Strong leadership presence with a hands-on management style
Solid understanding of food costing, inventory, and kitchen systems
Ability to adapt role scope based on business needs
Culinary degree or equivalent experience preferred
What We’re Looking For
A chef who can
execute today and grow into more tomorrow
Comfortable flexing between tactical execution and leadership responsibility
Calm under pressure, organized, and detail-oriented
Passion for food, people, and continuous improvement
#J-18808-Ljbffr