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Executive Sous Chef Jobs in Ridgeland, MS (NOW HIRING)

The Country Club of Mississippi

Line Cook

Jackson, MS · On-site

$14.75 - $18.50/hr

Executive Chef & Sous Chefs Food Preparation & Execution • Prepare, cook, and plate menu items for à la carte service, banquets, and special events according to club standards. • Follow ...

Elior North America

Executive Chef

Whitfield, MS · On-site

$56K - $77K/yr

Executive Chef Job Reference Number: 40575 Employment Type: Full-Time , Onsite Segment: Healthcare Brand: Cura-Hospitality Location: Whitfield , Mississippi (US-MS) The Role at a glance: We are ...

Elior North America

Executive Chef

Whitfield, MS · On-site

$56K - $77K/yr

Executive Chef Job Reference Number: 42162 Employment Type: Full-Time , Onsite Segment: Healthcare Brand: Cura-Hospitality Location: Miss. State Hosp.-Whitfield The Role at a glance: We are looking ...

Elior North America

Executive Chef

Whitfield, MS · On-site

$56K - $77K/yr

Executive Chef Job Reference Number: 42162 Employment Type: Full-Time , Onsite Segment: Healthcare Brand: Cura-Hospitality Location: Miss. State Hosp.-Whitfield The Role at a glance: We are looking ...

Cura-Hospitality

Executive Chef

Whitfield, MS · On-site

$65K/yr

Executive Chef Job Reference Number: 42162 Employment Type: Full-Time , Onsite Segment: Healthcare Brand: Cura-Hospitality Location: Miss. State Hosp.-Whitfield The Role at a glance: We are looking ...

FMOLHS

Executive Chef

Jackson, MS

$62K - $85K/yr

Lead and mentor chefs, cooks, and staff; provide ongoing training in culinary, sanitation, and regulatory practices. Manage budgets, labor, food costs, purchasing, and inventory with focus on cost ...

Sodexo

Executive Chef 3

Jackson, MS · On-site

$66K - $86K/yr

SodexoMagic is seeking a Executive Chef 3 for Jackson State University located in Jackson, Mississippi. This account is a Showcase Account for Sodexo Campus Dining, with exciting plans for many new ...

Sodexo

Executive Chef 3

Jackson, MS · On-site

$66K - $86K/yr

SodexoMagic is seeking a Executive Chef 3 for Jackson State University located in Jackson, Mississippi. This account is a Showcase Account for Sodexo Campus Dining, with exciting plans for many new ...

Sodexo

Executive Chef 3

Jackson, MS

$66K - $86K/yr

SodexoMagic is seeking a Executive Chef 3 for Jackson State University located in Jackson, Mississippi. This account is a Showcase Account for Sodexo Campus Dining, with exciting plans for many new ...

Sodexo

Executive Chef 3

Jackson, MS

$66K - $86K/yr

SodexoMagicis seeking aExecutive Chef 3forJackson State Universitylocated inJackson, Mississippi. This account is aShowcase Account for Sodexo Campus Dining, with exciting plans for many new ...

Staybridge Suites Jackson-Ridgeland

Chef

Jackson, MS · On-site

Career Advancement Opportunities Job Summary We are seeking a talented Chef to join our team. In this role, you'll be responsible for creating innovative menus and preparing delicious meals for our ...

Aramark

Chef Manager

Pearl, MS · On-site

We know that a Chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for Chef Manager who can help us deliver the best customer ...

Aramark

Chef Manager

Pearl, MS

We know that a Chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for Chef Manager who can help us deliver the best customer ...

Aramark

Chef Manager

Pearl, MS · On-site

We know that a Chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for Chef Manager who can help us deliver the best customer ...

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All JobsSous Chef JobsExecutive Sous Chef JobsExecutive Sous Chef Jobs in Ridgeland, MS

Executive Sous Chef information

See Ridgeland, MS salary details

$35.4K

$63.2K

$83.3K

How much do executive sous chef jobs pay per year?

As of Aug 29, 2026, the average yearly pay for executive sous chef in Ridgeland, MS is $63,213.00, according to ZipRecruiter salary data. Most workers in this role earn between $54,200.00 and $69,200.00 per year, depending on experience, location, and employer.

What is an executive sous chef?

As an executive sous chef, you are second-in-command in a restaurant’s kitchen, answering to the executive chef. Your responsibilities are supervising kitchen staff and coordinating the food production process. Your job duties include enforcing health and safety standards, training sous chefs and other staff, assisting with food preparation, checking the quality of the work of the line cooks, and communicating with front-of-house managers to ensure a high level of service. Most executive sous chefs have a degree from a culinary school. However, your most important qualification is proven cooking and managing experience. You need strong organizational skills and interpersonal skills and the ability to work under pressure to succeed in the competitive restaurant industry.

What are the key skills and qualifications needed to thrive as an executive sous chef?

To thrive as an Executive Sous Chef, you need advanced culinary skills, experience in kitchen management, and formal culinary training or certification. Mastery of commercial kitchen equipment, inventory management systems, and food safety regulations is typically required. Leadership, creativity, and strong organizational skills are essential soft skills for managing teams and delivering high-quality dishes. These abilities ensure efficient kitchen operations, consistent food quality, and a positive dining experience for guests.

How does an executive sous chef typically balance administrative duties with hands-on kitchen responsibilities?

As an Executive Sous Chef, balancing administrative tasks with active kitchen leadership is a key challenge. You'll oversee inventory management, scheduling, and compliance with food safety standards while also being present on the kitchen floor to supervise staff, assist with prep, and ensure quality control. Effective time management and delegation are essential, as you'll need to support the Executive Chef, mentor junior team members, and respond to real-time kitchen demands, especially during peak service hours.

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

AspectExecutive Sous ChefSous Chef
Credentials Culinary degree, experience in kitchen management Culinary training, experience in food preparation
Work Environment High-end restaurants, hotels, large kitchens Daily kitchen operations, food prep
Role Focus Assists Executive Chef, manages kitchen staff Prepares dishes, supervises cooks

The Executive Sous Chef supports the Executive Chef and oversees kitchen operations, while the Sous Chef focuses on food preparation and supervising cooks. Both roles require culinary skills, but the Executive Sous Chef has more managerial responsibilities and often works in larger, upscale establishments.

More about Executive Sous Chef jobs

What are popular job titles related to Executive Sous Chef jobs in Ridgeland, MS?

For Executive Sous Chef jobs in Ridgeland, MS, the most frequently searched job titles are:

What cities near Ridgeland, MS are hiring for Executive Sous Chef jobs?

Cities near Ridgeland, MS with the most Executive Sous Chef job openings:

Executive Sous Chef jobs near you
Infographic showing various Executive Sous Chef job openings in Ridgeland, MS as of August 2026, with employment types broken down into 1% Internship, 88% Full Time, 8% Part Time, and 3% Contract. Highlights an 83% Physical, 5% Hybrid, and 12% Remote job distribution, with an average salary of $63,213 per year, or $30.4 per hour.

Line Cook

Jackson, MS

THE COUNTRY CLUB OF JACKSON MISSISSIPPI
See more jobs at THE COUNTRY CLUB OF JACKSON MISSISSIPPIexternal

$14.75 - $18.50/hr

Full-time

Re-posted 7 days ago

Job description

Description

Position: Line Cook

Department: Culinary / Food & Beverage

Reports To: Executive Chef & Sous Chefs


Food Preparation & Execution

Prepare, cook, and plate menu items for a la carte service, banquets, and special events according to club standards.

Follow standardized recipes, portion controls, and plating guides with precision.

Maintain a clean, organized, and efficient workstation at all times.

Execute high-volume service with consistency, accuracy, and urgency.

Assist with daily prep lists, production sheets, and mise en place for multiple outlets.

Quality & Standards

Ensure every dish meets the club's expectations for taste, quality, and presentation.

Follow all culinary best practices including proper seasoning, temperature control, and cooking methods.

Communicate clearly with the culinary team to ensure smooth service and consistency.

Sanitation & Safety

Adhere to all health and safety regulations, including proper food handling, storage, cooling, and labeling.

Maintain cleanliness of kitchen equipment, utensils, and work areas following club sanitation procedures.

Practice safe knife skills and uphold a culture of safety and professionalism.

Teamwork & Communication

Work collaboratively with other cooks, chefs, stewards, and service staff.

Communicate any shortages, quality concerns, or operational needs to the Chef or Sous Chef immediately.

Assist with training new team members as needed.

Operational Support

Participate in inventory, receiving, and proper storage of products.

Support menu changes, seasonal features, and special event menus.

Properly shut down and clean assigned station at the conclusion of each shift.

Requirements

Required

Minimum 2-3 years of culinary experience, preferably in upscale dining, resorts, hotels, or private clubs.

Strong knowledge of culinary fundamentals, cooking techniques, and kitchen operations.

Ability to multitask and work efficiently during periods of high volume.

Punctual, dependable, and committed to maintaining a professional appearance and attitude.

Preferred

Culinary degree or formal culinary training.

Experience with banquet production and high-end a la carte service.

Knowledge of seasonal, farm-to-table, and modern cuisine.

Familiarity with kitchen equipment such as combi-ovens, sous vide, planchas, smokers, etc.

Physical Requirements 

Ability to stand and work on foot for extended periods.

Ability to lift up to 50 lbs.

Comfortable working in a fast-paced, high-heat environment.

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