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Executive Chef Sous Chef Jobs (NOW HIRING)

Club at Seabrook Island, Inc

Sous Chef

SC · On-site

$48K - $64K/yr

Sous Chef assumes all duties of the Executive Chef in the Executive Chef's and/or Executive Sous Chef's absence. Essential Job Functions: * Lead by example and promote Seabrook Core Values ...

Seabrook island Club

Sous Chef

Johns Island, SC · On-site

$48K - $64K/yr

Sous Chef assumes all duties of the Executive Chef in the Executive Chef's and/or Executive Sous Chef's absence. Essential Job Functions: * Lead by example and promote Seabrook Core Values ...

Shunk Gulley

Chef / Sous Chef

Santa Rosa Beach, FL · On-site

$45K - $61K/yr

Executive Chef / General Manager Location: Gallions / Shunk Gulley Employment Type: Full-Time Pay :60,000.00 and up plus Bonus for Sous Chef P ay: 75,000.00 and up plus Bonus for Chef Position ...

Gallion's

Chef / Sous Chef

Santa Rosa Beach, FL · On-site

$45K - $61K/yr

Executive Chef / General Manager Location: Gallions / Shunk Gulley Employment Type: Full-Time Pay :60,000.00 and up plus Bonus for Sous Chef P ay: 75,000.00 and up plus Bonus for Chef Position ...

Orchid Island Golf and Beach Club

Sous Chef

Vero Beach, FL · On-site

$44K - $59K/yr

Sous Chef Position Overview The Sous Chef assists the Executive Chef in supervising food production for assigned dining outlets, banquet events, and other functions at The Club, in addition to ...

Orchid Island Golf and Beach Club

Sous Chef

Vero Beach, FL · On-site

$44K - $59K/yr

Sous Chef Position Overview The Sous Chef assists the Executive Chef in supervising food production for assigned dining outlets, banquet events, and other functions at The Club, in addition to ...

Integrity Staffing Group Inc.

Sous Chef

Birmingham, MI · On-site

$80K - $100K/yr

Sous Chef's will be working a full-time position, with pay anticipated to be between $80,000-$100 ... Executive Chef with restaurant and banquet events. · Culinary degree (preferred) and current ...

The Grove Country Club

Sous Chef

Long Grove, IL · On-site

$51K - $69K/yr

Executive Chef Education and/or Experience * A degree from postsecondary culinary arts program. * Three years + in a Sous chef or Banquet Chef position * Country Club experience is a major plus Job ...

the Chef Agency

Executive Sous Chef

Beverly Hills, CA

$120K - $140K/yr

Yes, from anywhere in the US The Executive Sous Chef will partner with the Executive Chef to lead the culinary operations of a luxury Italian restaurant within a Forbes Five-Star hotel. This is a ...

Gecko Hospitality

Executive Sous Chef

Kihei, HI

$75K - $85K/yr

Executive Sous Chef Upscale Casual - Culinary Leader Are you an Executive Sous Chef passionate about your culinary skills? We are seeking a Professional Sous Chef with strong leadership skills, a ...

Goodwin Recruiting

Executive Sous Chef

Hackensack, NJ

$70K - $90K/yr

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 ...

New

Columbia Sussex

Executive Sous Chef

Cincinnati, OH · On-site

$60K - $70K/yr

```html Executive Sous Chef Location: Cincinnati, OH 45202 Job Summary We are seeking a highly skilled and motivated Executive Sous Chef to join our culinary team in Cincinnati, OH. The Executive Sous ...

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Executive Chef Sous Chef information

See salary details

$42.5K

$75.9K

$100K

How much do executive chef sous chef jobs pay per year?

As of Aug 3, 2026, the average yearly pay for executive chef sous chef in the United States is $75,870.00, according to ZipRecruiter salary data. Most workers in this role earn between $65,000.00 and $83,000.00 per year, depending on experience, location, and employer.

What are Executive Chef and Sous Chef roles?

An Executive Chef is the head of the kitchen, responsible for overseeing all culinary operations, menu development, and staff management. The Sous Chef is the second-in-command, assisting the Executive Chef and often supervising daily kitchen activities, ensuring food quality, and managing kitchen staff. Both roles are crucial for maintaining high standards of food preparation and efficient kitchen workflow in restaurants, hotels, or other food establishments.

What are the key skills and qualifications needed to thrive as an Executive Chef or Sous Chef, and why are they important?

To thrive as an Executive Chef or Sous Chef, you need advanced culinary expertise, menu planning abilities, and experience in kitchen management, often demonstrated by a culinary degree or relevant certifications. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications like ServSafe are typically required. Leadership, teamwork, and effective communication are essential soft skills for managing kitchen staff and ensuring smooth operations. These competencies are crucial to deliver high-quality dishes, maintain kitchen efficiency, and uphold food safety standards in a demanding culinary environment.

What is the difference between Executive Chef Sous Chef vs Pastry Chef?

AspectExecutive Chef Sous ChefPastry Chef
CredentialsCulinary degree, extensive kitchen experienceCulinary degree, specialized pastry training
Work EnvironmentHigh-volume kitchens, overseeing entire culinary operationsBakery, pastry shop, or dessert section of a restaurant
Employer & Industry UsageHotels, restaurants, resortsBakery, patisserie, dessert-focused establishments
Common Search & ComparisonOften compared for kitchen leadership rolesCompared for pastry specialization

The main difference between an Executive Chef Sous Chef and a Pastry Chef lies in their scope of responsibilities. The Executive Chef Sous Chef oversees the entire kitchen operation, managing staff and menu planning, while the Pastry Chef specializes in desserts and baked goods. Both roles require culinary training, but their focus areas and work environments differ significantly.

What are some typical challenges faced by Executive Chef Sous Chefs when managing kitchen staff and operations?

Executive Chef Sous Chefs often face challenges such as balancing staff scheduling, maintaining high food quality during busy service times, and resolving conflicts among team members. They are responsible for overseeing daily operations, ensuring that kitchen staff adhere to recipes and safety standards, and stepping in to train or mentor junior cooks. Effective communication and leadership skills are essential, as Sous Chefs act as a bridge between the Executive Chef and the rest of the kitchen team, especially during high-pressure periods.
More about Executive Chef Sous Chef jobs
What cities are hiring for Executive Chef Sous Chef jobs? Cities with the most Executive Chef Sous Chef job openings:
What states have the most Executive Chef Sous Chef jobs? States with the most job openings for Executive Chef Sous Chef jobs include:
What job categories do people searching Executive Chef Sous Chef jobs look for? The top searched job categories for Executive Chef Sous Chef jobs are:
Executive Chef Sous Chef jobs near you
Infographic showing various Executive Chef Sous Chef job openings in the United States as of July 2026, with employment types broken down into 79% Full Time, 19% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $75,870 per year, or $36.5 per hour.

Sous Chef

Club at Seabrook Island, Inc

SC • On-site

$48K - $64K/yr

Full-time

Re-posted 26 days ago

Job description

Job Type
Full-time
Description
Position Description: Functions with other Sous Chefs as second in command in the kitchen and generally is in charge of food production. Ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. Sous Chef assumes all duties of the Executive Chef in the Executive Chef's and/or Executive Sous Chef's absence.
Essential Job Functions:
  • Lead by example and promote Seabrook Core Values, Characteristics, Employee Constitution and Decision Making.
  • Supervises kitchen preparation for service of all stations.
  • Verifies that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.
  • Verifies that all sanitation, nutrition, and safety practices are maintained by kitchen employees.
  • Supervises the production of all food items.
  • Inspects food garnishments, flavor & consistency.
  • Assists Executive Chef with menu planning, specials, and food purchasing.
  • Assumes managerial responsibility in the absence of the Executive Chef & Executive Sous Chef.
  • Plans and conducts meetings with employees-daily lineups.
  • Trains new employees.
  • Completes employee annual reviews as assigned by the Executive Chef.
  • Maintains a professional relationship with all staff.
  • Ensures proper maintenance of kitchens for safe and efficient operations.
  • Produces and enforces daily cleaning checklists as well as assigning downtime cleaning projects on a daily basis.
  • Enforces the daily utilization of prep lists-line stations, banquets and general prep.
  • Ensures that all products are wrapped, labeled, and dated.
  • Maintains department transfer sheets & invoices for their timely recording by accounting.
  • Continually works on culinary knowledge and skills through demonstrations, specific products, cookbooks and continuing education classes.
  • Participates with open dialog with members and guests visiting our restaurants or banquets. Assists in recording member/guest comments &/or complaints. Assists with daily kitchen manager report as needed.
  • Completes any other projects as assigned by the Executive Chef or Executive Sous Chef.

Requirements
Job Requirement:
Education: Culinary Arts Degree preferred but negotiable depending on previous work history
Experience: Minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment.
Skills: Good leadership, management, organizational, and communication skills are required. A working knowledge of computer programs is necessary.
Supervisory Responsibilities: All kitchen staff.
Equipment to be used: Knowledge of all food service Equipment and Cutlery.
Typical Physical Demands: Requires manual dexterity sufficient to operate standard office, retail, and culinary equipment. Requires ability to stand and/or sit for extended periods of time. Requires bending, stooping, reaching and ability to work in extreme temperatures. Requires normal range of hearing and vision. Requires ability to lift and move heavy objects. Requires ability to function professionally in an environment that is both physically and mentally stressful and challenging. Working hours may vary according to business levels and some long days may be required.

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