Executive Sous Chef

Description

As the Executive Sous Chef at Buffalo Wild Wings, you are the culinary cornerstone of our location, instrumental in leading the kitchen team to deliver consistently delicious, high-quality food that enhances the overall guest experience. Your role is central to managing the day-to-day operations, ensuring every dish meets our exacting standards for preparation and presentation, even during peak rush times.

Qualifications

• Proven experience in a high-volume kitchen management role, such as Sous Chef or Kitchen Manager.
• Exceptional culinary skills with a deep understanding of food preparation techniques, quality control, and presentation.
• Demonstrated ability to lead, mentor, and motivate a large kitchen team effectively.
• Excellent organizational and time management skills, capable of efficiently directing all back-of-house operations.
• Strong communication skills for effective collaboration with the Executive Chef, front-of-house management, and team members.
• Commitment to maintaining the highest standards of food safety, sanitation, and kitchen cleanliness.

Benefits

• Competitive salary with bonus potential.
• Access to comprehensive benefits, because when the game is always on, your well-being matters!
• Weekly Pay.
• Flexible scheduling designed to promote work-life balance.
• Shift meal discount and generous family dining discount.
• Best in Class Training, Leadership Development, and Continuous Learning opportunities.
• Significant Advancement Opportunities within the company.
• Paid Time Off (PTO).
• 401(k) Retirement Plan.
• Tuition Benefits / Reimbursement.
• Medical, Dental, and Vision insurance coverage.
• Champions of Hope.
• Cash Referral Program.
• Journey Wellbeing Support Tool.
• PerkSpot Discount Program.
• Recognition and Awards Program.
• Slip Resistant Shoes Programs.
• Community and Charitable Involvement initiatives.
• Igniting Dreams Grant Program.
• Training Contests and incentives.

Responsibilities

• Oversee and manage all aspects of kitchen operations in the absence of the Executive Chef.
• Lead, train, and manage the culinary team to ensure consistent execution of all menu items and recipes.
• Maintain stringent food quality and presentation standards for every dish served.
• Manage inventory, ordering, and receiving processes to control food costs and minimize waste.
• Ensure strict compliance with all health, safety, and sanitation regulations (HACCP).
• Develop and maintain positive working relationships and communication with both back-of-house and front-of-house teams.
• Contribute to menu development, recipe refinement, and kitchen efficiency improvements.
• Conduct regular kitchen equipment inspections and coordinate necessary maintenance or repairs.
• Manage kitchen labor costs through efficient scheduling and deployment of team members.