Executive Sous Chef

Executive Sous Chef

Common House is seeking an experienced and highly motivated culinary professional to join our leadership team as Executive Sous Chef. The Executive Sous Chef is responsible for overseeing all aspects of kitchen operations, ensuring culinary excellence, consistency, and efficiency across all Common House food and beverage outlets.

This role combines hands-on kitchen leadership with administrative oversight, focusing on training and development of the culinary team, driving operational and financial performance, and maintaining the highest standards of food quality, presentation, and hospitality.

Responsibilities

Culinary Operations & Menu Execution

• Lead daily kitchen operations to ensure all dishes meet Common House standards for quality, presentation, and timeliness.
• Collaborate on menu development, recipe testing, costing, and seasonal rollouts.
• Oversee consistent execution of menus across all service periods, including à la carte, banquets, and special events.
• Implement and monitor systems for prep, portioning, waste control, and station organization to optimize efficiency and minimize costs.
• Act as lead expeditor and culinary point of contact during high-volume services.

Operational Management & Compliance

• Ensure full compliance with health, sanitation, and safety standards, including regular kitchen audits.
• Oversee maintenance and calibration of kitchen equipment and coordinate preventative maintenance schedules.
• Maintain vendor relationships and assist with ordering, inventory control, and cost tracking.
• Support the Sous Chef in monitoring food and labor costs, contributing to monthly P&L reviews and operational reports.

Leadership & Team Development

• Supervise Sous Chefs, line cooks, prep cooks, and dishwashers, fostering a positive and professional kitchen culture.
• Lead by example in communication, teamwork, and professionalism.
• Provide consistent coaching, mentorship, and skill development opportunities for BOH staff.
• Participate in recruitment, onboarding, scheduling, and performance management for the culinary team.

Collaboration & Communication

• Partner with Front of House leaders, Events, and Operations teams to ensure seamless service and event execution.
• Contribute to cross-departmental communication, promoting collaboration and consistency across all dining outlets.
• Attend and contribute to weekly leadership and culinary meetings.

Experience & Qualifications

• 5 years of progressive kitchen leadership experience, with at least 2 years in a Sous Chef or Senior Sous Chef role.
• ServSafe or equivalent Food Safety certification required.
• Strong understanding of modern culinary techniques, kitchen management, and food costing.
• Proven track record of leading high-performing teams in a fast-paced, service-driven environment.
• Experience in multi-outlet or high-volume operations, preferably in private club, hotel, or upscale restaurant settings.
• Excellent communication, organization, and leadership skills.

Physical Requirements

• Ability to work nights, weekends, and holidays as required.
• Must be able to stand for extended periods, bend, and lift up to 50 pounds.
• Comfortable working in hot, fast-paced kitchen environments.

Compensation & Benefits

• Competitive salary and bonus structure
• Comprehensive Health, Dental, and Vision coverage
• 401(k) option
• Paid Time Off and Sick Leave
• Monthly Common House membership (including partner/spouse access)
• 50% employee discount on food and non-alcoholic purchases
• A supportive, inclusive, and collaborative workplace culture

Common House is an Equal Opportunity Employer committed to diversity and inclusion in the workplace. All qualified applicants will receive consideration for employment without regard to sex, race, color, age, national origin, religion, disability, sexual orientation, gender identity, veteran status, or any other protected characteristic.