Executive Sous Chef
Wegmans Food Markets
Executive Sous Chef
Job Description
Location:3220 Monroe Ave Pittsford, NY 14618 Availability Requirement for this role:Morning, afternoon, evening (includes weekends).Age Requirement:Must be 18 years or olderTime Type:Full time Pay Range:$80,000 - $90,000 / yearWhy Work HereWorking at Wegmans provides opportunities to grow, flexible scheduling, incredible benefits, and the experience of working for a company with a reputation you can be proud of. Job Description:Earn a $5,000 sign-on bonus!Note: This position is based in Rochester, NY. Candidates not currently based in the Rochester area would be required to relocate. Relocation assistance is available; additional details will be provided during the interview.The executive sous chef at Next Door serves as the culinary leader the kitchen, supporting the executive chef in the planning, preparation, and delivery of high-quality menu offerings that create an exceptional guest experience. This role helps ensure efficient and profitable kitchen operations while leading and developing culinary team members. In partnership with the executive chef and development chefs, the executive sous chef supports the testing and introduction of new recipes and brings them to life through daily menu offerings and the Tasting Menu.Click here to get a taste of the role!What You'll DoManage and develop a team of employees, engage in meaningful conversations, build trusted relationships and provide the resources, feedback, and development opportunities they need to be successful Lead and work alongside culinary team members in daily food preparation and service, ensuring exceptional quality, consistency, and presentation standardsCreate and refine seasonal menu offerings and specials informed by guest feedback, culinary trends, market insights, and business objectives.Lead the execution of private events, special dinners, and other unique dining experiencesDevelop culinary talent through hands-on coaching, skill building, and feedback while ensuring recipe standards, job aids, and culinary best practices are consistently followedFoster strong collaboration between front-of-house and back-of-house teams to deliver an exceptional guest experience and efficient restaurant operationsOversee daily kitchen operations, including staffing, food quality, inventory, ordering, food safety, and human safety standardsMonitor financial performance, product trends, and operational metrics to drive sales, control costs, and improve profitabilityAddress operational challenges, resolve issues effectively, and lead the team through changing priorities while maintaining a smooth and productive operationRequired Qualifications2 or more years of experience as a sous chefExperience working in a variety of positions in upscale or fine dining restaurantExperience in food service profit & loss managementExperience working a variety of positions in an upscale or fine dining restaurant Collective internal and/or external managerial/supervisory experience living our values and achieving results in our 5 measures, including interviewing, selection, performance management, employee development and managing financials Preferred QualificationsDiverse culinary experience, including working with a variety of food in a variety of regions and/ or cultures Bachelor's degree in culinary arts
Locations
- Next Door
Salary
80,000 - 90,000 USD / yearly
Skills Required
- food service profit & loss managementintermediate
Required Qualifications
- 2 or more years of experience as a sous chef (experience)
- Experience working in a variety of positions in upscale or fine dining restaurant (experience)
- Experience in food service profit & loss management (experience)
- Experience working a variety of positions in an upscale or fine dining restaurant (experience)
- Collective internal and/or external managerial/supervisory experience living our values and achieving results in our 5 measures, including interviewing, selection, performance management, employee development and managing financials (experience)
- 2 or more years of experience as a sous chef (experience)
- Experience working in a variety of positions in upscale or fine dining restaurant (experience)
- Experience in food service profit & loss management (experience)
- Experience working a variety of positions in an upscale or fine dining restaurant (experience)
- Collective internal and/or external managerial/supervisory experience living our values and achieving results in our 5 measures, including interviewing, selection, performance management, employee development and managing financials (experience)
Preferred Qualifications
- Diverse culinary experience, including working with a variety of food in a variety of regions and/ or cultures (experience)
- Bachelor's degree in culinary arts (degree in culinary arts)
- Diverse culinary experience, including working with a variety of food in a variety of regions and/ or cultures (experience)
- Bachelor's degree in culinary arts (degree in culinary arts)
Responsibilities
- Manage and develop a team of employees, engage in meaningful conversations, build trusted relationships and provide the resources, feedback, and development opportunities they need to be successful
- Lead and work alongside culinary team members in daily food preparation and service, ensuring exceptional quality, consistency, and presentation standards
- Create and refine seasonal menu offerings and specials informed by guest feedback, culinary trends, market insights, and business objectives.
- Lead the execution of private events, special dinners, and other unique dining experiences
- Develop culinary talent through hands-on coaching, skill building, and feedback while ensuring recipe standards, job aids, and culinary best practices are consistently followed
- Foster strong collaboration between front-of-house and back-of-house teams to deliver an exceptional guest experience and efficient restaurant operations
- Oversee daily kitchen operations, including staffing, food quality, inventory, ordering, food safety, and human safety standards
- Monitor financial performance, product trends, and operational metrics to drive sales, control costs, and improve profitability
- Address operational challenges, resolve issues effectively, and lead the team through changing priorities while maintaining a smooth and productive operation
- Manage and develop a team of employees, engage in meaningful conversations, build trusted relationships and provide the resources, feedback, and development opportunities they need to be successful
- Lead and work alongside culinary team members in daily food preparation and service, ensuring exceptional quality, consistency, and presentation standards
- Create and refine seasonal menu offerings and specials informed by guest feedback, culinary trends, market insights, and business objectives.
- Lead the execution of private events, special dinners, and other unique dining experiences
- Develop culinary talent through hands-on coaching, skill building, and feedback while ensuring recipe standards, job aids, and culinary best practices are consistently followed
- Foster strong collaboration between front-of-house and back-of-house teams to deliver an exceptional guest experience and efficient restaurant operations
- Oversee daily kitchen operations, including staffing, food quality, inventory, ordering, food safety, and human safety standards
- Monitor financial performance, product trends, and operational metrics to drive sales, control costs, and improve profitability
- Address operational challenges, resolve issues effectively, and lead the team through changing priorities while maintaining a smooth and productive operation
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