We are seeking an experienced, highly organized Executive Sous Chef to lead kitchen prep operations and ensure flawless execution before nightly service at our high-volume steakhouse. This role is ideal for a strong culinary leader who thrives in a fast-paced environment, values consistency, and takes pride in building systems that set the kitchen up for success.
Responsibilities:
What We Offer:
Responsibilities:
- Oversee all daily prep production and ensure kitchen readiness before service
- Manage and lead prep cooks and kitchen staff with clear direction and accountability
- Maintain quality control, consistency, and proper execution of all recipes and standards
- Coordinate prep lists, inventory, ordering, and station organization
- Assist the Executive Chef with scheduling, training, and kitchen operations
- Ensure compliance with sanitation, food safety, and cleanliness standards
- Monitor product usage and minimize waste while maintaining quality
Qualifications:
- 2+ years of kitchen leadership experience in a high-volume restaurant or steakhouse
- ServSafe certification is not a requirement, but will be necessary upon employment
- Strong knowledge of butchery, prep systems, and kitchen organization
- Ability to lead by example and maintain high standards under pressure
- Excellent communication, time management, and problem-solving skills
- Strong understanding of food safety and sanitation procedures
What We Offer:
- Competitive salary based on experience
- Growth opportunities within the company
We are seeking a dedicated culinary professional who can help drive excellence from prep through service every night.
More detail about End Cut (West Park), please visit