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.