Executive Sous Chef

We are seeking an experienced Executive Sous Chef to join the culinary leadership team for an elevated, modern steakhouse in Bergen County, NJ. This is an opportunity for a hands-on chef who thrives in a high-volume, upscale environment and is passionate about exceptional food, team development, operational excellence, and delivering an outstanding guest experience. Executive Sous Chef Responsibilities Partner with the Executive Chef to oversee all back-of-house operations and ensure exceptional food quality and consistency Lead kitchen operations and maintain the highest standards during the Executive Chef's absence Assist with seasonal menu development while maintaining the restaurant's culinary identity Recruit, train, mentor, and develop a high-performing kitchen team Maintain exceptional food safety, sanitation, and kitchen organization standards Collaborate closely with front-of-house leadership to deliver a seamless guest experience Assist with inventory, purchasing, scheduling, labor management, and cost controls Ensure smooth execution during high-volume service and private events Train front-of-house staff on menu knowledge and culinary offerings Support the Executive Chef in achieving operational and financial goals while maintaining kitchen excellence Executive Sous Chef Qualifications Minimum of 2 years of consecutive experience as an Executive Sous Chef in an upscale, high-volume restaurant Strong background in upscale steakhouse or high-end American cuisine preferred Proven success leading, coaching, and developing culinary teams Experience with scratch kitchens and executing seasonal, chef-driven menus Strong understanding of food cost, labor cost, inventory, purchasing, and kitchen operations Experience collaborating with front-of-house leadership and supporting private event operations Excellent organizational, communication, and leadership skills Passion for delivering exceptional guest experiences through outstanding cuisine